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My review
Mt. Rainer Zucchini and Rice
3 made it |
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Ted Y.
"This is a recipe some coworkers of mine made for an outdoor Dutch oven cooking competition about 20 years ago and I've adapted to a conventional oven. My wife loves this and we've even had it as a main course although it is better suited to a side dish due to its rich flavor."
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Ingredients
1 h servings 290Original recipe yields 8 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Preheat oven to 375 degrees F (190 degrees C).
- Melt butter in a Dutch oven over medium-low heat. Mix onion, brown and wild rice mix, and water in the melted butter. Layer tomatoes over rice mixture; top with zucchini. Cover zucchini with Colby cheese.
- Mix sour cream, garlic, salt, Italian seasoning, red pepper flakes, and black pepper together in a bowl; spread over Colby cheese layer. Cover Dutch oven.
- Bake in the preheated oven until rice is tender and cheese is bubbling, about 45 minutes.
Footnotes
- Cook's Notes:
- To make this in an outdoor Dutch oven, put the zucchini in before the tomatoes and use 10 bricks on top and 14 on bottom for 30 to 50 minutes.
- Tip
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.