Cheesy Zucchini Rice Bake Recipes

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CHEESY ZUCCHINI RICE CASSEROLE



Cheesy Zucchini Rice Casserole image

Cheese is one of the major agricultural products in our area of northern California. A colleague gave me this recipe a number of years ago, and it's always a hit at potluck dinners.

Provided by Taste of Home

Categories     Side Dishes

Time 1h5m

Yield 12 servings.

Number Of Ingredients 11

1 cup uncooked long grain rice
3 medium zucchini, cut into 1/8-inch slices
1 can (4 ounces) chopped green chilies
4 cups shredded Monterey Jack cheese, divided
2 cups sour cream
2 tablespoons chopped green pepper
2 tablespoons chopped onion
1 tablespoon minced fresh parsley
1 teaspoon salt
1 teaspoon dried oregano
1 large tomato, sliced

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.

Nutrition Facts : Calories 290 calories, Fat 18g fat (12g saturated fat), Cholesterol 60mg cholesterol, Sodium 460mg sodium, Carbohydrate 17g carbohydrate (3g sugars, Fiber 1g fiber), Protein 12g protein.

CHEESY ZUCCHINI RICE BAKE



Cheesy Zucchini Rice Bake image

A gooey, cheesy side dish that I invented while trying to use up my plentiful zucchini crop. Comfort food with an interesting texture and mild flavors. Great for the little ones!

Provided by MollyBrook

Categories     Side Dish     Vegetables     Squash     Summer Squash

Time 40m

Yield 8

Number Of Ingredients 7

1 egg
1 cup milk
3 tablespoons margarine, melted
1 (10 ounce) can condensed cream of mushroom soup
2 cups cooked white rice
1 ½ cups shredded zucchini
1 ½ cups shredded Cheddar cheese, or more to taste

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Beat the egg in a large bowl. Pour milk and margarine into the egg. Slowly stream the soup into the egg mixture while stirring to prevent lumps. Stir rice, zucchini, and Cheddar cheese into the mixture; pour into an 8-inch baking dish.
  • Bake in preheated oven until set, about 30 minutes.

Nutrition Facts : Calories 230.3 calories, Carbohydrate 16.1 g, Cholesterol 47.9 mg, Fat 14.5 g, Fiber 0.4 g, Protein 9 g, SaturatedFat 6.3 g, Sodium 431.1 mg, Sugar 2.6 g

CHEESY ZUCCHINI BAKE



Cheesy Zucchini Bake image

This recipe was born out of frustration as to what I was going to do with a bumper crop of zucchini one year. It was an instant hit! Now I prepare this autumn casserole for church dinners and family gatherings.

Provided by Taste of Home

Categories     Side Dishes

Time 55m

Yield 6-8 servings.

Number Of Ingredients 10

2 medium tomatoes, peeled and cut into wedges
2 small zucchini, sliced
2 small yellow summer squash, sliced
1/8 teaspoon dried thyme
1/2 teaspoon dried basil
Dash garlic powder
1/2 cup shredded cheddar cheese
1/2 cup grated Parmesan cheese
1/3 cup dry bread crumbs
1 cup shredded mozzarella cheese

Steps:

  • Combine tomatoes, squash, seasonings and cheddar cheese. Place in a 1-1/2-qt. casserole. Top with the Parmesan cheese and bread crumbs. Bake at 350° for about 45 minutes or until vegetables are tender. Sprinkle with mozzarella cheese and let stand for 5 minutes before serving.

Nutrition Facts : Calories 127 calories, Fat 7g fat (4g saturated fat), Cholesterol 22mg cholesterol, Sodium 232mg sodium, Carbohydrate 9g carbohydrate (3g sugars, Fiber 2g fiber), Protein 8g protein.

CHEESY ZUCCHINI RICE WITH BACON



Cheesy Zucchini Rice With Bacon image

A recipe from the blog : I Wash... You Dry. http://iwashyoudry.com/2012/01/19/cheesy-zucchini-rice-with-bacon/ I'm always looking for different recipe of rice so I plan to try this one real soon.

Provided by Boomette

Categories     Pork

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

2 cups chicken broth (fat free)
1 cup jasmine rice
1 medium zucchini, shredded
2 tablespoons butter
1/4 teaspoon salt
1 shallot, diced
4 slices center cut bacon, diced
1 cup sharp cheddar cheese

Steps:

  • Bring chicken broth to a boil and add rice; stir. Reduce heat to low and cover. Let cook for 20 minutes.
  • Meanwhile heat a skillet to medium and add bacon and shallots. Cook until brown and crispy. Remove from skillet with a slotted spoon to a paper towel. Set aside.
  • Once rice is cooked uncover and add butter, zucchini, and salt. Stir to combine. Add cheese and stir until the cheese melts completely. Top with the bacon or stir it in the rice.

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