This is one of my favorite recipes. It's yummy and best of all, it sneaks veggies into a picky child's diet!
Zucchini Rice Casserole
Ingredients: (I rarely measure out ingredients when I cook, so these are approximate)
1 med zucchini peeled and finely chopped
1 sm onion finely chopped
3 c cooked brown rice (cooled)
2 eggs
1 c sour cream
1 c shredded cheddar cheese
1/2 c bread crumbs
1/2 c grated parmesan cheese (plus a little extra)
Mix everything together. Spread into casserole dish or spoon into muffin tins for individual portions. Sprinkle with a little parmesan cheese. Bake at 350°F for 1 hour (30 minutes if using muffin tins). This pairs very well with fish, especially salmon. I usually serve with green beans too.
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