Cheesy Zucchini Rice Casserole |
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Prep Time: 30 Minutes Cook Time: 35 Minutes |
Ready In: 65 Minutes Servings: 8 |
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This is a recipe I found in Country Extra. It is a fabulous way to use all of those great garden veggies. This makes an amazing meatless summer entree. Enjoy :) Ingredients:
1 cup uncooked long grain rice |
3 medium zucchini, cut into 1/8-inch slices |
1 (4 ounce) can chopped green chilies |
4 cups shredded monterey jack cheese, divided |
2 cups sour cream |
2 tablespoons chopped green peppers |
2 tablespoons chopped onions |
1 tablespoon minced fresh parsley |
1 teaspoon salt |
1 teaspoon dried oregano |
1 large tomato, sliced |
Directions:
1. Cook rice according to package directions. In a saucepan, cook zucchini in 1 inches of water until crisp-tender; drain and set aside.
2. Place rice in a greased shallow 3-qt. baking dish. Layer with chilies and 1-1/2 cups cheese.
3. In a bowl, combine the sour cream, green pepper, onion, parsley, salt and oregano. Spread over cheese.
4. Layer with zucchini and tomato. Sprinkle with remaining cheese.
5. Cover and bake at 350° for 30 minutes. Uncover; bake 5-10 minutes longer or until heated through and cheese is melted.
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