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Zucchini Rice Casserole

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Ingredients
  Water 1 Cup (16 tbs) (Or As Required)
  Salt 1⁄2 Teaspoon
  Long grain rice 1⁄2 Cup (8 tbs)
  Onion 1 Medium, chopped
  Zucchini 1 Pound (4 Medium Sized)
  Green pepper 1⁄2 , diced
  Tomato sauce 8 Ounce (1 Can)
  Cheese 2⁄3 Cup (10.67 tbs), shredded (Such As Cheddar, Swiss, Jack)
  Parmesan cheese 1⁄4 Cup (4 tbs), grated / shredded
Directions

GETTING READY

1) Wash the zucchini and cut into 1/4 inch slices.

MAKING

2) Take a saucepan with water. Boil the water and add 1/4 teaspoon salt.
3) Put rice and onion. Simmer on low heat for 20 minutes.
4) Take another pan and pour 1/2 cup water. Add salt and bring the water to boil.
5) Put zucchini and green pepper. Cook for 5 minutes.
6) Remove the pan from heat and drain into another bowl.
7) As soon as rice is cooked, add tomato sauce and zucchini.
8) Mix them and transfer into a casserole.
9) Sprinkle cheese and bake for 20 minutes at 325 degrees.

SERVING

10) Serve the dish immediately.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Main Dish
Method: 
Baked
Restriction: 
Vegetarian
Ingredient: 
Zucchini
Interest: 
Everyday, Healthy
Preparation Time: 
2 Minutes
Cook Time: 
30 Minutes
Ready In: 
32 Minutes

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4.27059
Average: 4.3 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1086 Calories from Fat 357

% Daily Value*

Total Fat 41 g62.5%

Saturated Fat 25 g125%

Trans Fat 0 g

Cholesterol 118.5 mg39.5%

Sodium 2051.6 mg85.5%

Total Carbohydrates 133 g44.4%

Dietary Fiber 13.2 g52.7%

Sugars 30.9 g

Protein 50 g100.9%

Vitamin A 69.3% Vitamin C 304%

Calcium 115.6% Iron 31.3%

*Based on a 2000 Calorie diet

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Zucchini Rice Casserole Recipe