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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 8 |
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I cut this recipe out of a magazine but I can't remmeber which one. We love rice-a-roni and all the other ingredients. I added mild diced green chilies and thats the only change I made. It is a great recipe with or without the green chilies. Ingredients:
3 cups sliced zucchini |
3 tablespoons margarine or 3 tablespoons butter |
1 (7 1/4 ounce) package herb & butter rice-a-roni |
1 cup shredded cheddar cheese |
3/4 cup grated parmesan cheese |
4 eggs, beaten |
1/4 teaspoon black pepper |
1 (3 ounce) can diced mild green chilies |
Directions:
1. Preheat oven to 350.
2. In large skillet over medium high heat saute' zucchini in 1 tbsp margarine or butter for 3 minutes or until tender-crisp.
3. Remove from skillet and set aside.
4. In same skillet, prepare the rice-a-roni according to pkg. directions using remaining 2 tbsp margarine.
5. In large bowl comgine rice mixture, zucchini, cheeses, eggs and pepper.
6. Spoon into lightly greased 2 quart casserole pan.
7. Bake for 25 minutes or until knife inserted in center comes out clean.
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