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Zucchini Cheese Casserole

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Ingredients
  Uncooked long grain white rice 1⁄2 Cup (8 tbs)
  Chopped onion 1⁄2 Cup (8 tbs)
  Salt 3⁄4 Teaspoon
  Boiling water 1 Cup (16 tbs)
  Water 1⁄2 Cup (8 tbs)
  Sliced zucchini 1 Pound
  Squash 1 Pound, sliced
  Canned tomato sauce 8 Ounce
  Diced green pepper 1⁄2 Cup (8 tbs)
  Shredded sharp cheddar cheese 4 Ounce
Directions

Add rice, onion, and 1/2 teaspoon salt to rapidly boiling water.
Cover tightly; boil gently 20 minutes.
Bring 1/2 cup water to boiling.
Add 1/4 teaspoon salt and squash.
Cook until squash is just tender, about 8 minutes; drain.
Preheat oven to 350°F.
Gently mix rice, squash, tomato sauce, and pepper.
Pour mixture into 1 1/2 quart casserole; sprinkle with cheese.
Bake uncovered about 20 minutes

Recipe Summary

Difficulty Level: 
Easy
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Zucchini
Interest: 
Quick

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Average: 4 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1028 Calories from Fat 348

% Daily Value*

Total Fat 39 g60.5%

Saturated Fat 20.9 g104.6%

Trans Fat 0 g

Cholesterol 101.2 mg33.7%

Sodium 3487.7 mg145.3%

Total Carbohydrates 132 g44%

Dietary Fiber 17.1 g68.4%

Sugars 32.6 g

Protein 50 g100.8%

Vitamin A 85.3% Vitamin C 383.8%

Calcium 103.5% Iron 36.9%

*Based on a 2000 Calorie diet

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Zucchini Cheese Casserole Recipe