Friday, July 17, 2015

Cheesy Zucchini Casserole

Cheesy Zucchini Rice Casserole

Serves 8
  • 6 cups zucchini, chopped (approx. 2 pounds)
  • 2 cups cooked rice
  • 1 cup white onion, chopped
  • 1 cup mozzarella, grated, divided
  • 1 cup sharp cheddar cheese, grated
  • 1 cup low fat sour cream
  • 1/2 cup parmesan cheese, grated
  • 1 (4 oz.) can green chilies, optional, drained and chopped
  • 2 tablespoons extra-olive oil
  • 1/2 teaspoon garlic powder
  • kosher salt and freshly ground pepper, to taste
  1. Preheat oven to 350º F.
  2. Heat olive oil in a large Dutch oven or skillet over medium-high heat and saute zucchinis and onions until tender. 10-12 minutes. Season with salt and pepper.
  3. Drain off excess liquid, then set aside.
  4. In a large bowl, combine cooked rice with green chilies (if using), sour cream, parmesan, 1/2 cup mozzarella and garlic powder, and stir together.
  5. Transfer rice mixture to a 9x13-inch baking dish and top with zucchinis and onion.
  6. Sprinkle cheddar cheese and remaining mozzarella over the top and bake for 25-30 minutes, or until cheese is melted and bubbly.
  7. Place under broiler for 3-5 minutes, or until golden browned.
Recipe adapted from Taste Of Home


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