Zucchini and Rice Casserole Recipe

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Zucchini and Rice Casserole
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Ingredients:

Directions:

  1. Preheat oven to 350°F Pour water into the bottom of a 9 x 13 casserole dish.
  2. Layer zucchini in the bottom of the dish.
  3. Sprinkle with garlic powder, oregano, and seasoned salt.
  4. Layer uncooked rice over zucchini.
  5. Follow with layers: sliced tomato, cheese, sliced onion, chopped bacon.
  6. Cook covered for 45 minutes, then remove cover.
  7. Continue cooking until bacon is crispy, about 15-20 minutes more.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 193.71 Kcal (811 kJ)
Calories from fat 141.15 Kcal
% Daily Value*
Total Fat 15.68g 24%
Cholesterol 36.82mg 12%
Sodium 601.03mg 25%
Potassium 208.09mg 4%
Total Carbs 4.72g 2%
Sugars 2.88g 12%
Dietary Fiber 0.6g 2%
Protein 8.57g 17%
Vitamin C 5.3mg 9%
Vitamin A 0.3mg 9%
Iron 0.1mg 0%
Calcium 169.4mg 17%
Amount Per 100 g
Calories 196.74 Kcal (824 kJ)
Calories from fat 143.35 Kcal
% Daily Value*
Total Fat 15.93g 24%
Cholesterol 37.39mg 12%
Sodium 610.41mg 25%
Potassium 211.34mg 4%
Total Carbs 4.8g 2%
Sugars 2.93g 12%
Dietary Fiber 0.61g 2%
Protein 8.71g 17%
Vitamin C 5.4mg 9%
Vitamin A 0.3mg 9%
Iron 0.1mg 0%
Calcium 172mg 17%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 5.1
    Points
  • 5
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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