Zucchini and Rice Casserole

Zucchini and rice casserole is a versatile dish that can be customized with different vegetables and cheeses to suit your taste.

This is vegetarian, gluten free and high protein recipe. Dish can be prepared in 70 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 11.

Print Recipe

Medium

Zucchini and Rice Casserole

Cooking Method: Baking Cuisine: American Courses: Casserole, Dinner, Main Dish Recipe Keys: Gluten Free High Protein Vegetarian

Difficulty: Intermediate Prep Time 20 min Cook Time 40 min Rest Time 10 min Total Time 1 hr 10 mins

Servings: 4 Calories: 1000

Best Season: Suitable throughout the year

Ingredients

Servings

• 2 cup Zucchini
• 2 cup Cooked rice
• 1 medium Onion
• 2 clove Garlic cloves
• 2 large Eggs
• 1 cup Milk
• 1 cup Cheddar cheese
• 2 tablespoon Fresh parsley
• 1 teaspoon Salt
• 1 teaspoon Black pepper
• 2 tablespoon Olive oil

Instructions

1. Preheat the oven to 350°F (175°C).
2. Heat olive oil in a skillet over medium heat and sauté the onion until translucent.
3. Add garlic and cook for another minute.
4. In a large bowl, whisk together eggs and milk.
5. Add cooked rice, sautéed onion and garlic, grated cheddar cheese, chopped parsley, salt, and black pepper. Mix well.
6. Grease a baking dish and pour the mixture into it.
7. Slice the zucchini into thin rounds and arrange them on top of the rice mixture.
8. Bake for 40 minutes or until the casserole is set and golden.
9. Let it rest for 10 minutes before serving.
10. Garnish with fresh parsley and serve hot.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 250kcal

% Daily Value *

Total Fat 8g13%

Total Carbohydrate 35g12%

Sugars 5g

Protein 10g20%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.