I agree with the tip to just boil the rice in the chicken broth. It saved a lot of time and the taste was not compromised. I used a little less zucchini and I a little more turkey sausage. Awesome meal. I will definitely make this again.
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.
51 Reviews for Zucchini Rice Casserole
I was skeptical of this recipe when I first started making it (over 2 years ago) as I wasn't then a fan of zucchini. This is now a comfort food favorite and gets made multiple times a year. While it does take time to bake, the actual active prep/cook time is very low. It is easily changed with different vegetables, though I stick to the original recipe unless I forgot something. If you aren't a spice fan, simply use regular Jack cheese and leave out the jalapenos. You'll still get a tasty dish. Also, many reviews state that they up the amount of meat in this dish. I am a meat-a-saurus but don't add more meat to this. There is plenty with just the recommended amount. Also, don't forget that you lose some of the health value by adding more meat. You can always shave calories by leaving off the cream cheese on top. Everyone I've made this for loves it, including the husband and little kids.
I changed the Jack cheese for Pecorino cheese, and I use white rice, and I eliminate the cream cheese at the end. I am looking forward to do it again.
I substitute Field Roast Grain Meat Mexican Chipotle vegetarian sausage instead of the turkey sausage. Not because I'm vegetarian (because I'm not), or because it's a NW company (but that's cool!); it's because the recipe is friggin delicious that way. I tried it as written once, and this substitute makes a world of difference...for the better.
Like another reviewer, I just didn't see the point in all that cooking time in the oven for the rice. So, I precooked the rice in the chicken broth on the stove. Sauteed the onions and peppers in a little drizzle of olive oil. Prepared the cheese sauce mixture, combined all the ingredients in a baking dish, topped it with cheese and baked it for about 15-20 minutes. Saves a lot of time, and it came out great!