Cheesy Zucchini Rice Recipe 465

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

Ingredients

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 RICE RECIPE - (4.6/5)

Cheesy Zucchini Rice Recipe - (4.6/5) image

Provided by mmcgowane

Number Of Ingredients 8

Ingredients

1 cup white rice
2 cups chicken broth
2 tablespoons butter
1 medium zucchini, grated
1 cup sharp cheddar, shredded
1/2 teaspoon garlic powder
Salt and pepper, to taste
Splash of milk, as needed

Steps:

Heat the olive oil in a medium sauce pan over medium heat. Add the rice and stir to coat. Toast the rice, stirring often, just until it starts to turn golden. Pour in the chicken broth, bring to a boil, turn heat to low, and cover. Cook, covered, for 15 to 20 minutes or until most of the liquid is absorbed. Remove from the heat and add the butter, grated zucchini, cheddar, and garlic powder. Stir until well incorporated. Cover and let sit for 5 minutes. Stir again and add salt and pepper to taste and a splash of milk if you'd like to thin out the texture a little bit.

CHEESY RICE AND ZUCCHINI FRITTATA

Cheesy Rice and Zucchini Frittata image

To me, frittatas are a perfect taste and texture combination. They're practically up there with all the other great comfort food, but with a tiny bit less guilt. This dish is relatively simple to whip up and a very satisfying addition to a brunch, luncheon, or dinner menu.

Provided by Christine Bauer

Time 55m

Yield 6

Number Of Ingredients 11

Ingredients

cooking spray
5 small zucchini, quartered lengthwise and cut crosswise into 1/2-inch slices
2 cups cooked basmati rice
¾ cup shredded Havarti cheese
¼ cup shredded Parmesan cheese
1 cup milk
4 large eggs, separated, divided
2 teaspoons Sriracha sauce
1 teaspoon salt
½ teaspoon black pepper
¼ cup panko bread crumbs

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Lightly spray a shallow 2-quart baking dish with cooking spray.
Combine zucchini, cooked rice, Havarti, and Parmesan in a large bowl. Blend milk, egg yolks, Sriracha, salt, and pepper in a smaller bowl, then pour over the rice mixture and mix to combine.
Beat egg whites in a glass, metal, or ceramic bowl until stiff but not dry. Fold into the egg yolk-rice mixture. Pour into the prepared baking dish.
Bake in the preheated oven for 25 minutes. Sprinkle panko across the top and continue to bake until browned and set, about 10 more minutes.

Nutrition Facts : Calories 239.3 calories, Carbohydrate 23.8 g, Cholesterol 147.3 mg, Fat 11.1 g, Fiber 1.4 g, Protein 12.9 g, SaturatedFat 5.8 g, Sodium 736.6 mg, Sugar 3.9 g

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