I cannot believe this recipe is under 300 calories per serving. It's as satisfying as mac and cheese. The only thing I changed was I used 2 lbs of yellow squash instead of 1 lb and it turned out great. (And 10 oz hot turkey sausage instead of 8 because it = 3 links). Honestly it really doesn't even need the sausage or the cream cheese. Next time I might add a can of tomatoes. It did take a while to bake but it wasn't difficult AT ALL and it was worth it. I was worried the rice wouldn't cook but it was tender.
Zucchini Rice Casserole
From EatingWell: May/June 2009
We pack extra vegetables into this cheesy baked rice casserole. Plus we substitute brown rice for white, reduce the cheese by half and swap turkey sausage for pork sausage. If you're bringing it to a potluck, plan to reheat it before serving.
50 Reviews for Zucchini Rice Casserole
I made this after a long day of work, and even though it took a while, it was not hard to make! It turned out delicious. My family loved it, and it's great for lunch leftovers too!
This was a hit with dinner guests and family. It is a recipe you can make as spicey as you'd like or tone it down for those who do not like it extra hot. While it takes a little time to prepare, it is worth the rave reviews it gets! A great change from cheesy potatoes and much healthier. Great recipe!
My 5 year old just yelled "mom! I love this!". I left off the onions & jalapeños & Used boil in a bag rice which cut down the time. This recipe is delicious. Will be making this every week!
I made the zucchini rice casserole for a Sunday lunch with friends, and it was an enormous success! My friends and I loved everything about it. I threw in an extra, fresh jalapeno with the rest of the veggies, some crushed red pepper in with the chicken stock as it was heating, and used brown jasmine rice instead of plain brown rice. It was kicky, hearty, and delicious! Thanks for making me look so good, EatingWell! :)