Zucchini And Rice Casserole
- Total Time
- 1 hour
- Rating
- Comments
- Read comments
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Ingredients
- 2cups cooked brown rice (see instruction)
- 2tablespoons corn, peanut or vegetable oil
- ½cup finely chopped onion
- 1teaspoon finely minced garlic
- 1teaspoon finely chopped fresh marjoram or ½ teaspoon dried
- 4cups freshly grated zucchini, about 1½ pounds whole
- Salt to taste, if desired
- Freshly ground pepper to taste
- 1cup low-fat cottage cheese
- 2eggs, lightly beaten
- ¾cup finely chopped parsley
Nutritional analysis per serving (6 servings)
190 calories; 8 grams fat; 1 gram saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 22 grams carbohydrates; 3 grams dietary fiber; 4 grams sugars; 9 grams protein; 527 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Prepare rice and set aside to cool.
- Step 2
Preheat oven to 325 degrees.
- Step 3
Heat oil in large skillet and add onions and garlic. Cook, stirring, until wilted. Add marjoram and zucchini. Cook, stirring, without browning, about 5 minutes. Add salt and pepper to taste. Pour mixture into bowl. Beat together cottage cheese and eggs and add to zucchini mixture. Add rice, salt, pepper and chopped parsley. Blend well. There should be about 5 cups.
- Step 4
Pour mixture into 5- or 6-cup casserole. Place in oven and bake 45 minutes.
- Cooked Brown Rice: Pour ⅔ cup of brown rice into small saucepan. Add 1⅓ cups cold water. Bring to boil, cover closely and simmer 45 minutes or until liquid has been absorbed.
Private Notes
Comments
Made it after raiding my garden last summer, added some feta cheese to pair with it as well as adding peppers, perfect summer meal after raiding the garden, also swapped the onion with chives from the garden
Perfect base recipe for kitchen foraging: I mixed in leftover cooked salmon in small pieces, a dollop of sour cream, a small, diced fresh tomato, and plenty of herbs and seasoning. A simple, satisfying dinner that I’ll try other variations with - maybe olives lemon zest and feta? Yum!
This is tasty but the texture is not great. The large amount of liquid from the zucchini saturates everything and the casserole does not dry out enough to solidify. It should solidify somewhat, right?
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