Zucchini and Rice Casserole Recipe

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Zucchini and Rice Casserole
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Ingredients:

Directions:

  1. Cook zucchini in boiling, salted water, 2-3 minutes.
  2. Drain well.
  3. Saute beef, onions, garlic and seasonings until onions are transparent.
  4. Stir in rice and tomato sauce.
  5. Blend cottage cheese and egg in separate bowl.
  6. Arrange 1/2 zucchini slices in a buttered casserole.
  7. Spoon meat-rice mixture, then spread with cottage cheese mixture.
  8. Top with remaining zucchini slices.
  9. Sprinkle on cheddar cheese.
  10. Bake at 350 degrees for 20-25 minutes.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 414.75 Kcal (1736 kJ)
Calories from fat 173.1 Kcal
% Daily Value*
Total Fat 19.23g 30%
Cholesterol 103.19mg 34%
Sodium 1343.55mg 56%
Potassium 1227.83mg 26%
Total Carbs 28.56g 10%
Sugars 6.67g 27%
Dietary Fiber 4.04g 16%
Protein 32.28g 65%
Vitamin C 58.3mg 97%
Iron 4.4mg 25%
Calcium 252.3mg 25%
Amount Per 100 g
Calories 99.05 Kcal (415 kJ)
Calories from fat 41.34 Kcal
% Daily Value*
Total Fat 4.59g 30%
Cholesterol 24.64mg 34%
Sodium 320.85mg 56%
Potassium 293.21mg 26%
Total Carbs 6.82g 10%
Sugars 1.59g 27%
Dietary Fiber 0.96g 16%
Protein 7.71g 65%
Vitamin C 13.9mg 97%
Iron 1.1mg 25%
Calcium 60.3mg 25%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 9.1
    Points
  • 11
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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