Recipe Zucchini Rice Casserole
Cut ends from zucchini and steam until tender.
Recipe zucchini rice casserole. Zucchini rice casserole ingredients. Stir in the garlic and shredded zucchini and cook over medium high heat for 5 minutes stirring constantly until zucchini begings to wilt. Plus we substitute brown rice for white reduce the cheese by half and swap turkey sausage for pork sausage.
Golden brown on top and packed with plenty of cheddar cheese this zucchini bake is a gluten free casserole that will have everyone eating their veggies. In a small bowl combine breadcrumbs italian seasoning and remaining parmesan cheese. Reserve 2 zucchini for garnish then dice remaining zucchini.
Prepare rice and set aside to cool. Stir in the cheeses until melted and add salt and pepper to taste. In a small pot add the remaining butter and melt over medium heat.
Combine zucchini mixture rice sour cream greek yogurt cheddar cheese 2 tablespoons parmesan cheese black pepper and eggs until ingredients are mixed together well. In a large saucepan cook zucchini in 1 2 in. Bring to a boil.
Long grain white rice 1 c. Add marjoram and zucchini. Sprinkle over zucchini mixture.
Place rice in a greased shallow 3 qt. Cook stirring until wilted. Add rice and diced zucchini then saute until golden stirring frequently.