Combine first 3 ingredients in a dutch oven, bring to a boil, cover, reduce heat, and simmer 20 minutes or until tender. * Percent Daily Values are based on a 2000 calorie diet. Cook, stirring, without browning, about 5 minutes. Your daily values may be higher or lower depending on your calorie needs. I sprinkle the bread crumbs with cheese to give a nicer look. Continue to cook and stir until heated through. Used left over rice from the night before. It’s a great make-ahead option for busy weeknights and still tastes great when reheated for lunch the next day. It smelled great and tasted good too. Stir in the garlic and shredded zucchini and cook over medium-high heat for 5 minutes, stirring constantly, until zucchini begings to wilt. Placed in a greased casserole dish and microwaved until hot--delicious! Total Carbohydrate Grease a 9x13 inch baking dish. Soak your brown rice in water and 2 tablespoons of apple cider vinegar for at least 12 or up to 24 hours. I also added more parmesan to add a little more flavor. Cut ends from zucchini and steam until tender. 4 %, , minced (based on your personal tastes). I cut down the butter and oil in half and did not use bread crumbs on top. Very tasty. Cook, stirring, until wilted. Bake uncovered for 30-40 minutes or until golden and most of the liquid has evaporated. Add comma separated list of ingredients to include in recipe. Here is an easy tutorial from Olga’s Flavor Factory on how to cook white rice. How to Make Zucchini Casserole Recipe: Prep: Preheat oven to 400˚F and butter a 9×13 baking casserole dish. Pour mixture into 5- or 6-cup casserole. Transfer to the prepared casserole dish and top with remaining cheese. Baked it for about 25 minutes and then put under the broiler until the top was crispy. Crecipe.com deliver fine selection of quality Zucchini and hamburger rice casserole recipes equipped with ratings, reviews and mixing tips. This recipe is definitely a good starter. Congrats! Allrecipes is part of the Meredith Food Group. Your email address will not be published. However I thought I used too much rice so next time I'll try 3/4 cup and see how it goes. Bring water to boil, add rice. Stir in the milk, rice, 1/2 parmesan cheese, spices, mozzarella cheese, salt and pepper. This easy turkey, zucchini & rice casserole takes advantage of one of summer’s most prolific veggies (), but can be enjoyed all year round. A flavorful and easy zucchini casserole with rice to use up some of those prolific zucchinis coming from gardens all summer!! But switching up your side dishes can bring a refreshing change to a classic comfort food dish. Zucchini Rice Casserole, a decadent small batch recipe for a creamy, comforting side dish! Subscribe now for full access. By using some of the summer’s best in season produce, this marriage of zucchini, tomatoes, and basil is a match made in heaven! 1. Combine zucchini mixture, rice, sour cream, cheddar cheese, 2 tablespoons parmesan, breadcrumbs, salt, pepper, and eggs in a bowl; stir gently. Drizzle melted butter over top. We like to … Amount is based on available nutrient data. brown rice (instead of white) and cooked it in vegetable broth instead of water, increased the parmesan cheese to 3/4 c., increased the shredded cheddar to about 5 oz, increased the eggs to 4. Preheat the oven to 425F and grease or spray a 9x13" glass baking dish. When water returns to a boil, reduce temperature to a low. I chopped my zuke and then microwaved it to substitue for steaming. When sauteing I used only the 1/4 c. butter and added 2 c. cooked rice. Cheese is one of the major agricultural products in our area of northern California. Bring water to boil, add rice. By doing this, I can finally digest brown rise easier instead of being bloated and gassy! Season with garlic salt, basil, paprika, and oregano. Add comma separated list of ingredients to exclude from recipe. Spoon zucchini mixture into a 13 x 9 inch baking dish coated with cooking spray; sprinkle with 2 tablespoons parmesan. I think 1 cup of breadcrumbs was too much I'll try a little less next time. Drain; partially mash with a potato masher. I also added a little more cheddar cheese. Add rice and diced zucchini, then saute until golden, stirring frequently. Good starter recipe but definitely needs help. When stirring zuke into oil and butter I added a tablespoon of minced garlic. Summer always leads to plentiful zucchini and this is a great use for it, as is homemade zucchini bread or pizza zucchini noodles.. Featured in: Next time I will probably top it with some cheese, as well as the cracker crumbs. Broil about 6 inches from the source of heat until lightly browned and bubbly. Turn off, and let it come down naturally for at least 10 minutes, or longer. https://damndelicious.net/2016/03/08/cheesy-garlic-zucchini-rice I made this for Christmas Eve dinner and it made a big hit especially with my big brothers! Wordpress Theme by Hello Yay! this link is to an external site that may or may not meet accessibility guidelines. Cooked Brown Rice: Pour 2/3 cup of brown rice into small saucepan. Slice reserved zucchini and arrange around the diced mixture. The next time I would try to think of something to give it a bit more zip maybe trying a nacho cheese. I'm pretty sure I used a lot more cheddar too I just eyeballed it. https://www.tasteofhome.com/recipes/cheesy-zucchini-rice-casserole Use 1 cup rice to 1 1/4 cups liquid. This makes 12 servings so feel to cut in half to fit your needs. Pour mixture into bowl. Heat the oil in a large skillet over medium-high heat and add the onion and saute until golden, about 10 minutes. Preheat oven's broiler. I baked it for about 30 minutes. Taste and adjust seasonings to your personal tastes. Heat oil in large skillet and add onions and garlic. You saved Zucchini and Rice Casserole to your. https://www.food.com/recipe/zucchini-squash-rice-casserole-41454 This is just one more way to serve zucchini to your family. Heat the oil in a skillet over medium heat, and add the zucchini, green onions, and garlic, sauteing for 5 minutes, or until just tender. Let cool slightly, then stir in eggs quickly. No flavor unappealing consistency. Zucchini and hamburger rice casserole recipe. This made a large serving and would be great for a dish to pass dinner or a big family. TO COOK:  Rinse your brown rice well. I used panko bread crumbs on top and would use more next time so it was a coating over the top. Combine butter and oil in a Dutch oven and heat until butter is melted. I like to use brown rice not only for its nutritional value but also because it’s filling, nutty, and flavorful. I like the fact it does not require one or two obscure ingredients (like many veggie recipes) that you will never use again. Information is not currently available for this nutrient. This was so yummy! Zucchini Rice Casserole is a side dish I make a lot. Cover rice and cook until rice is tender. I also add some sprouted brown rice flour to the water to assist in even MORE break down of the phytase. Nutrient information is not available for all ingredients. Add rice, salt, pepper and chopped parsley. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Pour into a prepared baking dish and sprinkle generously with bread crumbs. The base for this recipe is a basic creamy cheese sauce with the rice. Blend well. Find zucchini casserole recipes, like zucchini squash casserole recipes, frozen zucchini casserole recipes and zucchini casserole with ground beef. When water returns to a boil, reduce temperature to a low. Finding quick and non-bizarre vegetarian recipes is very difficult but this one is very good. This was a great way to use up all the summer zucchini! I have used Hungarian and smoked, both were good, or more shredded Cheddar Cheese Style Daiya Cheese, divided. Read More About Me An My Family’s Real Food Allergy Journey Here. I also followed other reader's advice and sauteed the zucchini with 1/2 c. margerine (omitted the oil) and about 1 T. of minced garlic instead of steaming it. I was concerned about the number of people it said that it served but I found that it really served 6-8 nicely. But I would reduce the suggested butter and oil by half I found it a little too greasy. Add salt and pepper to taste. Add marjoram and zucchini. Too much revamping required to attempt again. Mix in the cooked rice, tomatoes, and 1/2 cup cheese. I sprinkled Frenchs French Fried Onion Rings on top instead. This is a definite favorite and I'll be making it again! Sprinkle with the flour and cook, stirring until the flour is absorbed. I have also use sprouted brown rice and skip the soaking! Opt out or, tablespoons corn, peanut or vegetable oil, teaspoon finely chopped fresh marjoram or 1/2 teaspoon dried, cups freshly grated zucchini, about 1 1/2 pounds whole. NYT Cooking is a subscription service of The New York Times. It is just like broccoli rice casserole except, in place of the broccoli I’ve used both zucchini and yellow squash. These are the changes that I made which made it so easy! Place in oven and bake 45 minutes.