A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Baked Zucchini and Rice
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- #15399
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
1/2 cup rice, cooked
2 pounds zucchini
1 tablespoon salt
1/4 cup olive oil
1 small onion, minced
2 eggs, beaten
2/3 cup Swiss cheese, grated
1/3 cup parsley, chopped
1 teaspoon thyme
salt and pepper, to taste
2 tablespoons fresh bread crumbs
directions
Cook the rice in plenty of boiling water until it is soft but not mushy. Drain and reserve. Trim the zucchini and shred it. Place in a colander and sprinkle with salt. Mix well and place over a bowl or in the sink. Let stand for 15-30 minutes. Drain well and squeeze dry.
Preheat the oven to 350 degrees F. Heat 3 Tbsp of the olive oil in a large frying pan. Cook the onion and zucchini over low heat, stirring frequently for 5-10 minutes, or until the mixture turns golden. Turn the zucchini and rice into a large bowl. Add the eggs, cheese, parsley, and thyme. Season to taste. Mix well. Turn the mixture into a greased 8x10" baking dish and smooth out the top. Sprinkle with the bread crumbs. Drizzle with the remaining olive oil. Bake for about 25 minutes or until top is golden and firm.
added by
mfortino2000
nutrition data
219 calories, 12 grams fat, 19 grams carbohydrates, 9 grams protein per serving.
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