Cheesy Zucchini Rice Recipes

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

Ingredients

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

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 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

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

Ingredients

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.

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 SHRIMP AND RICE

Cheesy Shrimp and Rice image

A cheesy shrimp dish that fits the description of comfort food. A great way to use leftover rice.

Provided by Yoly

Categories Main Dish Shrimp

Time 35m

Yield 4

Number Of Ingredients 15

Ingredients

1 tablespoon butter
½ pound medium shrimp, peeled and deveined
8 ounces fresh mushrooms, sliced
1 celery, diced
½ green bell pepper, diced
½ medium onion, diced
1 ½ tablespoons all-purpose flour
1 teaspoon chicken bouillon base (such as Better Than Bouillon®)
1 teaspoon seafood seasoning (such as Old Bay®)
½ teaspoon garlic powder
¼ teaspoon cayenne pepper, or more to taste
¾ cup milk
1 ½ cups cooked rice
1 cup shredded sharp Cheddar cheese
salt and freshly ground black pepper to taste

Steps:

Melt butter in a large skillet over medium heat. Saute shrimp until firm and pink, 3 to 4 minutes. Remove shrimp from skillet and set aside.
Add mushrooms, celery, bell pepper, and onions to the skillet. Saute until all vegetables are tender, 7 to 8 minutes.
Stir in flour, bouillon, seafood seasoning, garlic, and cayenne. Slowly add milk, stirring constantly. Bring to a boil and continue stirring until mixture starts to thicken. Add cooked rice, Cheddar cheese, and shrimp. Season with salt and pepper and stir to combine. Serve.

Nutrition Facts : Calories 338.1 calories, Carbohydrate 27 g, Cholesterol 127.3 mg, Fat 14.7 g, Fiber 1.8 g, Protein 24.4 g, SaturatedFat 8.7 g, Sodium 549.1 mg

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