Thursday, July 28, 2011
Zucchini Rice Casserole
2 c. zucchini, unpeeled and finely chopped or shredded
1 small onion, finely chopped
2 c. cooked brown rice
3 eggs, lightly beaten
1/2 c sour cream
1/2 to 1 c shredded cheddar cheese (I like to go heavy on the cheese)
1/2 c Parmesan cheese + 2 to 3 Tbsp. for sprinkling
Salt, as desired
Mix rice & egg in a large bowl. Add zucchini & onion. Mix well. Add sour cream & cheeses & salt, if desired. Mix well. Spread into an 8"x8" pan or 2 quart casserole dish. Sprinkle top with additional Parmesan cheese. Bake uncovered at 350°F for about 1 hour or until top is golden brown and it is set in the middle.
*Notes: If desired, you can break down the zucchini ahead of time by cooking it and the onion with a cup of chicken stock in a pot on a medium flame for about 20 to 30 minutes. This will soften the zucchini & onion a lot making it easier to pass the picky eater test. If you do this, double the amount of zucchini and onion, chop it more coarsely and drain very well before adding to the rest of the ingredients.
Before changing to a gluten free diet, I would add 1/2 c. of Italian flavored bread crumbs to help thicken it up a little but I don't really find it necessary as the eggs hold it together nicely.
This goes great with baked fishes, especially salmon. I usually round out the meal with steamed green beans (smothered in butter!).