Friday, May 16, 2014

Zucchini and Rice Casserole

This was a great casserole! We ate it for a main dish, but it would be a fantastic change up for a side dish too. It would go great with chicken, ham or pork chops. I pretty much love everything with zucchini in it.


Zucchini and Rice Casserole-adapted from Comfort Food by Cooking Light
Total Time: 60 Minutes
Serves 8

  • 2 1/2 pounds zucchini, sliced
  • 1 large onion, chopped
  • 1/2 cup chicken broth
  • 2 cups cooked rice
  • 4 ounces shredded cheddar cheese
  • 1 cup sour cream
  • 1 ounce grated Parmesan cheese
  • 1/4 cup panko breadcrumbs
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 large eggs, lightly beaten
Preheat oven to 350 degrees. IN a large stock pot, bring zucchini, onion and chicken broth to a boil. Cover, reduce heat and simmer for about 20 minutes. Drain; partially mash with a potato masher.

In a large bowl, combine all ingredients. Spoon mixture into a greased 9x13 inch pan. Bake for 30 minutes or until bubbly and browning.
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