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Cheesy Zucchini Rice Bake Recipe

Recipe by: MollyBrook

"A gooey, cheesy side dish that I invented while trying to use up my plentiful zucchini crop. Comfort food with an interesting texture and mild flavors. Great for the little ones!"
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep10 m
  • Cook30 m
  • Ready In40 m
  • 1Preheat oven to 375 degrees F (190 degrees C).
  • 2Beat the egg in a large bowl. Pour milk and margarine into the egg. Slowly stream the soup into the egg mixture while stirring to prevent lumps. Stir rice, zucchini, and Cheddar cheese into the mixture; pour into an 8-inch baking dish.
  • 3Bake in preheated oven until set, about 30 minutes.
Footnotes
  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Ingredients
  • 8 servings
  • 230 cals
  • 1 egg
  • 1 cup milk
  • 3 tablespoons margarine, melted
  • 1 (10 ounce) can condensed cream of mushroom soup
  • 2 cups cooked white rice
  • 1 1/2 cups shredded zucchini
  • 1 1/2 cups shredded Cheddar cheese, or more to taste
Nutrition

Amount per serving ( 5 total)

  • Calories:
    230
    12%
  • Fat:
    14.5
    22%
  • Carbs:
    16.1
    5%
  • Protein:
    9
    18%
  • Cholesterol:
    48
    16%

Based on a 2,000 calorie diet

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