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Mt. Rainer Zucchini and Rice

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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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1 h servings 290 cals
Original recipe yields 8 servings

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. 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.
  3. 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.
  4. Bake in the preheated oven until rice is tender and cheese is bubbling, about 45 minutes.


  • 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.

Nutrition Facts

Per Serving: 290 calories; 21.1 g fat; 20.1 g carbohydrates; 6.9 g protein; 48 mg cholesterol; 505 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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