<< Back

Baked Zucchini and Rice

Baked Zucchini and Rice
This is a great way to use up any leftover cooked rice.
 
Serves: 4-6
Preparation Time: 45 minutes - 1hour
 
2 cups thinly sliced zucchini
1/2 cup cooked brown rice
 1 clove garlic, minced
 1 cup cheese, grated
 1/4 cup parsley, minced
 1/4 cup onion or leek, minced
 3 eggs, beaten
 1/2 cup milk
 3/4 teaspoon salt
 3/4 cup water
 
Combine raw squash and rice with onion, salt, parsley, garlic and water and heat to boiling. Cover and cook slowly for 15 minutes. Combine eggs, milk and cheese and mix with zucchini. Put in buttered 8" square pan and bake at 350 degrees for 30 minutes.
 
Note: Cooked White Rice May also be used, but will not hold up as well.

CSA Snapshot

Mailing list sign-up