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Zucchini And Rice Casserole

  Zucchini 2 Pound
  Onion 1 Large, minced
  Garlic 2 Clove (10 gm), minced
  Olive oil 1⁄4 Cup (4 tbs)
  Brown rice flour 2 Teaspoon
  Milk 1 Cup (16 tbs)
  Cooked brown rice 1 1⁄2 Cup (24 tbs)
  Thyme 1⁄2 Teaspoon
  Parmesan cheese 1 Tablespoon, divided
  Salt 1⁄2 Teaspoon (To Taste)

Coarsely grate zucchini into a sieve set over a bowl.
Press squash into sieve to extract juice.
Retain the juice and the squash.
Simmer onion and garlic in the oil about 5 minutes.
Add the zucchini and toss about 2 minutes.
Stir in flour.
Cook another minute or two.
Measure reserved juice and add enough milk to make 1 1/2 cups.
Blend it into the squash.
Mix together rice, thyme, 3/4 cup of the Parmesan cheese, and the salt.
Mix into squash.
Taste for seasoning.
Pour mixture into a buttered baking dish.
Sprinkle with the 2 tablespoons Parmesan.
This can be prepared ahead and refrigerated until baking.
Bring to room temperature before baking.
Bake at 425° about 45 minutes, or until brown and bubbly and all liquid is absorbed.
If you can use wheat and gluten, you can substitute wheat flour for the brown rice flour or use 2 tsp of potato flour.
If you can use gluten but not wheat, you can substitute barley flour for the brown rice flour.

Recipe Summary

Difficulty Level: 
Main Dish

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Average: 4.1 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1323 Calories from Fat 617

% Daily Value*

Total Fat 70 g107.6%

Saturated Fat 15.2 g75.8%

Trans Fat 0 g

Cholesterol 32.8 mg10.9%

Sodium 1409.6 mg58.7%

Total Carbohydrates 152 g50.7%

Dietary Fiber 21.6 g86.3%

Sugars 41.1 g

Protein 35 g70.7%

Vitamin A 44.6% Vitamin C 307.4%

Calcium 70% Iron 37.1%

*Based on a 2000 Calorie diet

Zucchini And Rice Casserole Recipe