Cheesy Zucchini Rice Casserole
Cheese is one of the major agricultural products in our area of northern California. A colleague gave me this recipe a number of years ago, and it's always a hit at potluck dinners.
Ingredients
- 1 cup uncooked long grain rice
- 3 medium zucchini, cut into 1/8-inch slices
- 1 can (4 ounces) chopped green chilies
- 4 cups shredded Monterey Jack cheese, divided
- 2 cups sour cream
- 2 tablespoons chopped green pepper
- 2 tablespoons chopped onion
- 1 tablespoon minced fresh parsley
- 1 teaspoon salt
- 1 teaspoon dried oregano
- 1 large tomato, sliced
Reviews
I omitted the green chilies because I don't like anything spicy... unfortunately it then felt like there was something missing. I wish I could figure out something else to put into place. I think this a good dish with the potential to be great. I did love the tastes of the zucchini and tomato together. It gave it a fresh taste. I'll try this again, and maybe even throw in the chilies just to try it.
used garlic salt instead of regular salt, a pinch of garlic powder and added 1/2 tsp of basil, omitted green pepper and parsley. Basically just tweaked the herbs to my taste. Very good recipe. I have a similar recipe that doesn't call for sour cream so probably fewer calories but I love creamy.
This was a delicious dish but we thought green chilies and seasonings really overpowered the zucchini. If you want a recipe that really showcases the zucchini, this isn't it!
This is the best zucchini and tomato recipe I've ever tasted! Perfect combination of flavors. I'll look forward to more zucchini from my garden!
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I used this as a main dish and it was very good. I used less cheese and sour cream and it still tasted great. Good way to use up zucchini and tomatoes.