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Zucchini Rice Casserole

May/June 2009

Your rating: None Average: 4 (319 votes)

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.



READER'S COMMENT:
"LOVED it!!! Yes it takes a lot of time to do, but as long as you know that you have to prepare for it taking a little longer than a normal recipe, then its no problem! I am 26 and my cooking expertise is making a grilled cheese and I...

47 Reviews for Zucchini Rice Casserole

07/14/2010

Made it for dinner last night with zuchinni from the garden. Did not have pepper jack so used sharp chedder and a cooked jalpeno mango sausage instead of turker sausage cause that is what was in the fridge. Yummy, Leftovers for lunch today!

Comments
04/20/2010

This was really delicious! We made some modifications, though. We used the 90 second ready rice to cut down on some time and found we had to cut down on the fluid content too. We opted for chopped instead of diced onion, which we also decreased. We added a little more salt and used vegetable broth. We left out the sausage to make it veggie friendly and we left out the Jalapenos. It was great! BTW, we're happy to have found the Neufchâtel... we're definitely going to switch!

1 1/2 cups long-grain brown rice
3 cups reduced-sodium chicken broth
4 cups diced zucchini , and/or summer squash (about 1 pound)
2 red or green bell peppers, chopped
1 large onion, diced
3/4 teaspoon salt
1 1/2 cups low-fat milk
3 tablespoons all-purpose flour
2 cups shredded pepper Jack cheese, divided
1 cup fresh or frozen (thawed) corn kernels
2 teaspoons extra-virgin olive oil
8 ounces turkey sausage, casings removed
4 ounces reduced-fat cream cheese , (Neufchâtel)
1/4 cup chopped pickled jalapeños

Comments
03/22/2010
Anonymous

My husband and I thought this turned out great but I made some big modifications. My DH can't handle spicy foods or foods hard to digest. So I only used one red bell pepper and no corn. Instead I diced one and half carrots and added that at the same time as the other vegetables. Also, instead of using pepper jack I used a reduced-fat Mexican blend. That reduced the calories and fat content which was nice as well as using non-fat milk. I didn't put any jalapenos. Finally I didn't have any turkey-sausage so I used ground turkey with some Italian seasoning mixed in. The dish still had a lot of favor. We added pepper as we ate but with both enjoyed it and it will be great leftovers for lunch this week. Served with homemade whole wheat bread.

Comments
01/30/2010
Anonymous

Very good recipe! My husband loves this, and he is very critical since he is a great cook himself. It is time consuming, because you are cutting up a lot of veggies...just give your self plenty of time, or cut veggies a day or so in advance. I also omit the jalapenos for my kids and its still good.

Comments
01/16/2010

I love this recipe, though I make some modifications. I don't bother with the jalapenos. Instead of trying to cook the rice in the oven -- which never works out for me. I cook it in a big dutch oven with the squash, onions and bell peppers. I just let it simmer away, then combine with cheese sauce and sausage, top with cheeses and put in over to melt and heat through. I use spicy turkey breakfast sausage which makes a difference.

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