This is a great recipe to use all that zucchini from your garden, cheesy and delicious!

Paula
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Bring water to boil, add rice. When water returns to a boil, reduce temperature to a low. Cover rice and cook until rice is tender.

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  • Preheat oven's broiler. Grease a 9x13 inch baking dish.

  • Cut ends from zucchini and steam until tender. Reserve 2 zucchini for garnish, then dice remaining zucchini.

  • Combine butter and oil in a Dutch oven and heat until butter is melted. Add rice and diced zucchini, then saute until golden, stirring frequently. Stir in the cheeses until melted and add salt and pepper to taste. Let cool slightly, then stir in eggs quickly. Pour into a prepared baking dish and sprinkle generously with bread crumbs.

  • Slice reserved zucchini and arrange around the diced mixture. Drizzle melted butter over top.

  • Broil about 6 inches from the source of heat until lightly browned and bubbly.

Nutrition Facts

261.6 calories; 7.9 g protein; 19 g carbohydrates; 65.8 mg cholesterol; 263 mg sodium. Full Nutrition

Reviews (45)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/20/2009
This recipe is definitely a good starter. I gave it 5 stars after making the following changes: used 2c. brown rice (instead of white) and cooked it in vegetable broth instead of water, increased the parmesan cheese to 3/4 c., increased the shredded cheddar to about 5 oz, increased the eggs to 4. I also followed other reader's advice and sauteed the zucchini with 1/2 c. margerine (omitted the oil) and about 1 T. of minced garlic instead of steaming it. I also added about 1 c. of diced carrots to the saute for color and extra vitamins. I topped it with 3/4 c. crushed Ritz crackers instead of bread crumbs and baked it at 350 degrees for about 50 minutes and did not broil it at all. It came out delicious and my whole family loved it. Next time I will probably top it with some cheese, as well as the cracker crumbs. Read More
(73)

Most helpful critical review

Rating: 1 stars
10/08/2010
No flavor unappealing consistency. Too much revamping required to attempt again. Do not recommend. Read More
(5)
52 Ratings
  • 5 star values: 19
  • 4 star values: 25
  • 3 star values: 5
  • 2 star values: 2
  • 1 star values: 1
Rating: 5 stars
01/20/2009
This recipe is definitely a good starter. I gave it 5 stars after making the following changes: used 2c. brown rice (instead of white) and cooked it in vegetable broth instead of water, increased the parmesan cheese to 3/4 c., increased the shredded cheddar to about 5 oz, increased the eggs to 4. I also followed other reader's advice and sauteed the zucchini with 1/2 c. margerine (omitted the oil) and about 1 T. of minced garlic instead of steaming it. I also added about 1 c. of diced carrots to the saute for color and extra vitamins. I topped it with 3/4 c. crushed Ritz crackers instead of bread crumbs and baked it at 350 degrees for about 50 minutes and did not broil it at all. It came out delicious and my whole family loved it. Next time I will probably top it with some cheese, as well as the cracker crumbs. Read More
(73)
Rating: 4 stars
08/26/2007
This was a great way to use up all the summer zucchini! My only complaint was the rice seemed unapparent so I doubled the amount of rice and lowered the amount of oil/butter and it was yummy!! Read More
(49)
Rating: 5 stars
01/05/2004
I made this for Christmas Eve dinner and it made a big hit especially with my big brothers! These are the changes that I made which made it so easy! Cut off the ends of the zucchini and discard then dice the rest. When sauteing I used only the 1/4 c. butter and added 2 c. cooked rice. Continue the recipe as written but omitted the bread crumbs to cut down on the carbs. Placed in a greased casserole dish and microwaved until hot--delicious! I was concerned about the number of people it said that it served but I found that it really served 6-8 nicely. Read More
(41)
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Rating: 4 stars
03/29/2007
I cut down the butter and oil in half and did not use bread crumbs on top. I sprinkled Frenchs French Fried Onion Rings on top instead. I also omitted the butter on top. I also added a little more cheddar cheese. I baked it for about 30 minutes. It smelled great and tasted good too. Read More
(30)
Rating: 4 stars
08/14/2008
Good starter recipe but definitely needs help. I chopped my zuke and then microwaved it to substitue for steaming. I also cooked two cups of rice as suggested by others which made the amount of cheese used need to be at least doubled. When stirring zuke into oil and butter I added a tablespoon of minced garlic. I used panko bread crumbs on top and would use more next time so it was a coating over the top. I sprinkle the bread crumbs with cheese to give a nicer look. This made a large serving and would be great for a dish to pass dinner or a big family. The next time I would try to think of something to give it a bit more zip maybe trying a nacho cheese. But it definitely is a great idea for all that zuchinni!!! Read More
(27)
Rating: 4 stars
12/06/2006
Very tasty. Used left over rice from the night before. Instead of steaming the zucchini I did saute in olive oil to keep it firmer. I also added more parmesan to add a little more flavor. Baked it for about 25 minutes and then put under the broiler until the top was crispy. Read More
(21)
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Rating: 5 stars
06/17/2009
This was so yummy! I did make some alterations: used chicken broth instead of water for the rice used 1 cup dry rice and added some garlic powder at the end before baking it. I'm pretty sure I used a lot more cheddar too I just eyeballed it. However I thought I used too much rice so next time I'll try 3/4 cup and see how it goes. Also the bread crumbs browned up before the casserole got bubbly so I put tin-foil on top. I think 1 cup of breadcrumbs was too much I'll try a little less next time. This is a definite favorite and I'll be making it again! Read More
(15)
Rating: 4 stars
01/10/2006
Really delicious I would actually recommend it a a bruch food as it has the consistancy of an omlette once cooked. But I would reduce the suggested butter and oil by half I found it a little too greasy. Read More
(14)
Rating: 4 stars
01/24/2003
Finding quick and non-bizarre vegetarian recipes is very difficult but this one is very good. Not too hard and my husband likes zucchini a lot so that helps. I like the fact it does not require one or two obscure ingredients (like many veggie recipes) that you will never use again. Read More
(14)
Rating: 1 stars
10/08/2010
No flavor unappealing consistency. Too much revamping required to attempt again. Do not recommend. Read More
(5)