Rice Casserole With Corn Tomatoes And Zucchini Recipes

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 RICE CASSEROLE

Steps:

• Preheat oven to 375 degrees F.
• Pour rice into a 9-by-13-inch baking dish. Bring broth to a simmer in a small saucepan. Stir hot broth into the rice along with zucchini (and/or squash), bell peppers, onion and salt. Cover with foil. Bake for 45 minutes. Remove foil and continue baking until the rice is tender and most of the liquid is absorbed, 35 to 45 minutes more.
• Meanwhile, whisk milk and flour in a small saucepan. Cook over medium heat until bubbling and thickened, 3 to 4 minutes. Reduce heat to low. Add 1 1/2 cups Jack cheese and corn and cook, stirring, until the cheese is melted. Set aside.
• Heat oil in a large skillet over medium heat and add sausage. Cook, stirring and breaking the sausage into small pieces with a spoon, until lightly browned and no longer pink, about 4 minutes.
• When the rice is done, stir in the sausage and cheese sauce. Sprinkle the remaining 1/2 cup Jack cheese on top and dollop cream cheese by the teaspoonful over the casserole. Top with jalapenos.
• Return the casserole to the oven and bake until the cheese is melted, about 10 minutes. Let stand for about 10 minutes before serving.

ZUCCHINI, CORN, AND TOMATO RICE BOWLS.

Steps:

• Cook the onion in the olive oil in a large skillet over medium heat, until it starts to soften, about 5 minutes.
• Add the zucchini and corn kernels, and cook for a few minutes until tender. The zucchini should be softer, but still bright green.
• Add the Italian seasoning, salt, and pepper and stir. At the last minute add the cherry tomatoes and stir.
• Place the cooked rice in bowls and top with the vegetables.

RICE CASSEROLE WITH CORN, TOMATOES AND ZUCCHINI

Steps:

• Prepare the rice and set aside. Saute' chopped onion and chopped zucchini in 1 TBSP of butter until just tender but not fully cooked. With a sharp knife, strip the kernals from two ears of fresh corn and add to the sauted onion and zucchini with the chopped tomatoes. Add 2-3 TBSP of butter or to taste and season with salt, pepper, cumin and oregano. Add rice and gently stir to mix. Transfer into a lightly oiled casserole dish and bake until throughly heated through. About 20 minutes.

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.

TOMATO ZUCCHINI CASSEROLE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly butter a 9x9-inch pan.
• In a large bowl, combine Cheddar, Parmesan, oregano, basil, and garlic. Season with salt and pepper, and set aside.
• Arrange half of the zucchini slices in the pan. Sprinkle 1/4 of the cheese and herb mixture on top. Arrange half of the tomatoes, and top with another 1/4 of the cheese mixture. Repeat layers.
• Melt butter in a skillet over medium heat. Stir in onions, and cook until soft and translucent. Stir in breadcrumbs; cook until they have absorbed the butter. Sprinkle on top of casserole.
• Cover loosely with foil, and bake in a preheated oven for 25 minutes. Remove foil, and bake until the top is crusty and the vegetables are tender, about 20 minutes.

DOTTIE'S ZUCCHINI, CHICKEN, AND RICE CASSEROLE

Steps:

• Preheat oven to 350*.
• Heat 3 tablespoons of the oil in a large sautee pan and saute 1 cup of the onions with the garlic for 2 minutes.
• Add the zucchini and mushrooms and saute for 3 minutes more.
• Combine the vegtables with the cooked chicken, rice, broth, spices, and cheese. Mix and season to taste with salt and pepper.
• Place mixture in a greased 9 x 13 baking dish.
• Heat the remaining 1 tablespoon of oil and saute the remaining cup of onions for 3 minutes, then add the tomatoes and chili powder. Season to taste with salt and pepper.
• Spoon the topping over the rice and chicken mixture.
• Bake for 1 hour.

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.

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.

CORN, ZUCCHINI, AND TOMATOES

Steps:

• 1. In a large wide saucepan, heat the oil and butter over medium heat. Add the onion and cook, stirring, until the edges start to brown, about 5 minutes. 2. Cut the kernels off the cobs. Add the corn, zucchini, and 2 tablespoons of water. Cook, stirring, until the vegetables are crisp-tender, 4 to 5 minutes. Add the remaining ingredients and cook until the tomatoes release their juices. Simmer the mixture about 3 minutes. (To keep the bright colors, don't overcook.) Serve hot.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.