Baked Cheesy Zucchini and Rice Casserole
This creamy, cheesy zucchini and rice casserole is a delightful blend of tender zucchini, fluffy rice, and melted Monterey Jack cheese, seasoned with a savory mix of herbs and spices. It's a comforting and crowd-pleasing side dish perfect for any occasion.
Instructions
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1
Cook the rice according to package directions. In a large saucepan, cook the zucchini slices in 1/2 inch of water until crisp-tender, about 3-5 minutes. Drain and set aside.
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2
Preheat the oven to 350°F. Spread the cooked rice in a greased 3-quart baking dish. Layer the chopped green chiles and 1 1/2 cups of the shredded Monterey Jack cheese over the rice.
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3
In a large bowl, mix together the sour cream, chopped green pepper, onion, parsley, salt, and oregano. Spread this mixture over the cheese layer. Top with the cooked zucchini slices and the sliced tomato. Sprinkle the remaining 2 1/2 cups of shredded cheese over the top.
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4
Cover the casserole and bake for 30 minutes. Uncover and bake for an additional 5-10 minutes, or until heated through and the cheese is melted and bubbly.
Nutrition Information
Per serving (based on 6 servings)
Nutrition information is automatically calculated and should be considered an estimate.
