Cheesy Zucchini-Rice Bake |
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Prep Time: 30 Minutes Cook Time: 25 Minutes |
Ready In: 55 Minutes Servings: 8 |
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If you want a really crisp top just place the cooked casserole under the broiler for about 1 minute. This is also great using cooked brown rice. Don't overmash the zucchini, leave some large chunks in it for texture. Prep time does not include cooking the rice. This is a delicious zucchini dish! Ingredients:
2 1/2 lbs sliced zucchini (about 7-8 cups) |
1 medium onion, chopped |
3/4 cup chicken broth |
1 (10 ounce) can sliced mushrooms (drained) (optional) |
2 cups cooked rice |
1 cup sour cream |
1 1/4 cups old cheddar cheese, shredded |
1/4 cup grated parmesan cheese |
1/4 cup seasoned dry bread crumb |
2 -3 teaspoons seasoning salt (or to taste or use white salt) |
black pepper |
1 teaspoon garlic powder (or to taste) |
2 large eggs |
1/4 cup melted butter |
parmesan cheese |
Directions:
1. Set oven to 350 degrees.
2. Butter a 13 x 9-inch baking dish.
3. In a large saucepan combine the sliced zucchini with the chicken broth and chopped onion; bring to a boil, cover and reduce heat slightly, simmer for about 15-20 minutes or until tender; drain and place into a bowl.
4. Coarsley mash with a potato masher, then add in the drained mushrooms (if using) cooked rice, sour cream, cheddar cheese, 1/4 cup parmesan cheese, breadcrumbs, seasoned salt, black pepper to taste, garlic powder and eggs; mix well to combine.
5. Spoon the mixture into the prepared baking dish.
6. Drizzle the top with melted butter, then sprinkle with grated parmesan cheese.
7. Bake for about 25-30 minutes or until hot and bubbly.
8. Delicious!
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