Rice and Zucchini Casserole
Ingredients:
- 8 cups zucchini, sliced
1 cup onion, chopped
- ½ cup chicken broth
- 2 cups cooked Calrose white rice
- 1 cup sour cream
- 1 ½ cups sharp Cheddar cheese, shredded
- ½ cup Parmesan cheese, freshly grated
- ¼ cup Italian-seasoned breadcrumbs
1 teaspoon salt
- ½ teaspoon Cayenne pepper
- 1 teaspoon paprika
- 2 large eggs, lightly beaten
- cooking spray
Directions:
- Preheat oven to 350°F.
- Combine first three ingredients in a Dutch oven, bring to a boil. Cover, reduce heat and simmer 20 minutes or until tender. Drain, partially mash with a potato masher.
- Combine zucchini mixture with rice, sour cream, cheddar cheese, ¼ cup Parmesan cheese, breadcrumbs, salt, cayenne pepper and eggs in a bowl, stir gently.
- Spoon zucchini mixture into a 13×9-inch baking dish coating with cooking spray. Sprinkle with ¼ cup Parmesan cheese and paprika. Bake for 30 minutes, or until bubbly. Broil 1 minute or until lightly browned.
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