How to cook Zucchini and Rice Casserole
Zucchini rice recipe INGREDIENTS
• 1 1/2 cups water
• 1/2 cup uncooked white rice
• 2 pounds zucchini
• 1/4 cup butter
• 1/4 cup vegetable oil
• 1/2 cup grated Parmesan cheese
• 1/2 cup shredded Cheddar cheese
• salt and pepper to taste
• 2 eggs, beaten
• 1 cup bread crumbs
• 2 tablespoons butter, melted
1. Bring water to boil, add rice. When water returns to a boil, reduce
temperature to a low. Cover rice and cook until rice is tender.
2. Preheat oven's broiler. Grease a 9x13 inch baking dish.
3. Cut ends from zucchini and steam until tender. Reserve 2 zucchini
for garnish, then dice remaining zucchini.
4. Combine butter and oil in a Dutch oven and heat until butter is
melted. Add rice and diced zucchini, then saute until golden, stirring
frequently. Stir in the cheeses until melted and add salt and pepper
to taste. Let cool slightly, then stir in eggs quickly. Pour into
a prepared baking dish and sprinkle generously with bread crumbs.
5. Slice reserved zucchini and arrange around the diced mixture. Drizzle
melted butter over top.
6. Broil about 6 inches from the source of heat until lightly browned
and bubbly.
Your Zucchini rice recipe is ready now
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