Rice Casserole With Corn Tomatoes And Zucchini Recipes

ZUCCHINI RICE CASSEROLE

Steps:

• Preheat the oven to 350 degrees. Grease a 5-inch baking dish, set aside.
• Melt one tablespoon of the butter in a large skillet over medium heat, add the onions and saute until translucent, about 5 minutes, stirring occasionally. Add the zucchini and cook until slightly golden brown, stirring occasionally. Set aside.
• In a small pot, add the remaining butter and melt over medium heat. Add the flour and dried spices, salt, and pepper whisk to combine, let cook one minute.
• Slowly add the milk, stirring constantly to avoid lumps. Cook 5 minutes or until thickened. Remove from the heat, add the cheddar and stir until combined and smooth. Mix cheese sauce with the cooked rice, half of the parsley, and the zucchini mixture until combined. Pour into prepared baking dish.
• Top with the shredded cheddar and Monterey jack blended cheese. Bake for 25-30 minutes until bubbly. Garnish with remaining parsley, optional.

ZUCCHINI CASSEROLE

Steps:

• Preheat oven to 350°F. Lightly spray a 8x11 inch baking dish with nonstick cooking spray.
• In a large mixing bowl, combine eggs, sour cream, Greek yogurt, cheddar cheese, 2 tablespoons Parmesan cheese, salt, black pepper, garlic powder, ½ teaspoon Italian seasoning. Add shredded zucchini, rice, and onions and stir until ingredients are well mixed. Spread mixture into prepared pan.
• In a small bowl, combine breadcrumbs, ½ teaspoon Italian seasoning, and 2 tablespoons Parmesan cheese. Sprinkle evenly over zucchini mixture.
• Bake for 1 hour or until golden brown and heated through.

ZUCCHINI HERB CASSEROLE

Steps:

• Combine the rice and water in a saucepan, and bring to a boil. Reduce heat to low, cover, and simmer 20 minutes, until rice is tender.
• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a shallow 1 1/2 quart casserole dish.
• Heat the oil in a skillet over medium heat, and cook the zucchini, green onions, and garlic 5 minutes, or until tender. Season with garlic salt, basil, paprika, and oregano. Mix in the cooked rice, tomatoes, and 1 cup cheese. Continue to cook and stir until heated through. Transfer to the prepared casserole dish. Top with remaining cheese.
• Bake uncovered 20 minutes, or until cheese is melted and bubbly.

ZUCCHINI AND RICE CASSEROLE

Steps:

• Preheat oven to 350°F Pour water into the bottom of a 9 x 13 casserole dish.
• Layer zucchini in the bottom of the dish.
• Sprinkle with garlic powder, oregano, and seasoned salt.
• Layer uncooked rice over zucchini.
• Follow with layers: sliced tomato, cheese, sliced onion, chopped bacon.
• Cook covered for 45 minutes, then remove cover.
• Continue cooking until bacon is crispy, about 15-20 minutes more.

CHEESY ZUCCHINI RICE CASSEROLE

Steps:

• Cook rice according to package directions. In a large saucepan, cook zucchini in 1/2 in. of water. Bring to a boil. Reduce heat; cover and simmer for 3-5 minutes or until zucchini is crisp-tender; drain and set aside. , Place rice in a greased shallow 3-qt. baking dish. Layer with chilies and 1-1/2 cups cheese. In a large bowl, combine the sour cream, green pepper, onion, parsley, salt and oregano. Spread over cheese. Layer with zucchini and tomato. Sprinkle with remaining cheese., Cover and bake at 350° for 30 minutes. Uncover; bake 5-10 minutes longer or until heated through and cheese is melted.

ZUCCHINI AND RICE CASSEROLE

Steps:

• Bring water to boil, add rice. When water returns to a boil, reduce temperature to a low. Cover rice and cook until rice is tender.
• Preheat oven's broiler. Grease a 9x13 inch baking dish.
• Cut ends from zucchini and steam until tender. Reserve 2 zucchini for garnish, then dice remaining zucchini.
• Combine butter and oil in a Dutch oven and heat until butter is melted. Add rice and diced zucchini, then saute until golden, stirring frequently. Stir in the cheeses until melted and add salt and pepper to taste. Let cool slightly, then stir in eggs quickly. Pour into a prepared baking dish and sprinkle generously with bread crumbs.
• Slice reserved zucchini and arrange around the diced mixture. Drizzle melted butter over top.
• Broil about 6 inches from the source of heat until lightly browned and bubbly.

ZUCCHINI AND RICE CASSEROLE

Steps:

• Prepare rice and set aside to cool.
• Preheat oven to 325 degrees.
• Heat oil in large skillet and add onions and garlic. Cook, stirring, until wilted. Add marjoram and zucchini. Cook, stirring, without browning, about 5 minutes. Add salt and pepper to taste. Pour mixture into bowl. Beat together cottage cheese and eggs and add to zucchini mixture. Add rice, salt, pepper and chopped parsley. Blend well. There should be about 5 cups.
• Pour mixture into 5- or 6-cup casserole. Place in oven and bake 45 minutes.