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Mt. Rainer Zucchini and Rice Recipe

Recipe by: 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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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep15 m
  • Cook45 m
  • Ready In1 h
  • 1Preheat oven to 375 degrees F (190 degrees C).
  • 2Melt 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.
  • 3Mix sour cream, garlic, salt, Italian seasoning, red pepper flakes, and black pepper together in a bowl; spread over Colby cheese layer. Cover Dutch oven.
  • 4Bake 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.
Ingredients
  • 8 servings
  • 290 cals
  • 1/4 cup butter
  • 1 onion, diced
  • 1 cup brown and wild rice mix
  • 1/4 cup water
  • 2 large tomatoes, diced
  • 4 small zucchini, sliced
  • 1/2 cup shredded Colby cheese
  • 2 cups sour cream
  • 2 cloves garlic, crushed
  • 1 teaspoon salt
  • 1/4 teaspoon Italian seasoning
  • 1/4 teaspoon red pepper flakes
  • 1/4 teaspoon black pepper
Nutrition

Amount per serving ( 5 total)

  • Calories:
    290
    15%
  • Fat:
    21.1
    32%
  • Carbs:
    20.1
    6%
  • Protein:
    6.9
    14%
  • Cholesterol:
    48
    16%

Based on a 2,000 calorie diet

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