Side view of California rice and zucchini casserole on a white plate.

California Rice and Zucchini Casserole

Recipe from California Rice Farmer, Charley Mathews, Jr.

  • Servings
    8
  • Prep Time
    10 min
  • Cook Time
    40 min
  • Total Time
    50 min

Ingredients

  • 8 cups zucchini, sliced
  • 1 cup onion, chopped
  • ½ cup chicken broth
  • 2 cups cooked Calrose white rice
  • 1 cup sour cream
  • 1 ½ cups sharp Cheddar cheese, shredded
  • ½ cup Parmesan cheese, freshly grated
  • ¼ cup Italian-seasoned breadcrumbs
  • 1 teaspoon salt
  • ½ teaspoon Cayenne pepper
  • 1 teaspoon paprika
  • 2 large eggs, lightly beaten
  • cooking spray

Directions

  • Preheat oven to 350 degrees.
  • Combine first three ingredients in a Dutch oven, bring to a boil. Cover, reduce heat and simmer 20 minutes or until tender. Drain, partially mash with a potato masher.
  • Combine zucchini mixture with rice, sour cream, cheddar cheese, ¼ cup Parmesan cheese, breadcrumbs, salt, cayenne pepper and eggs in a bowl, stir gently.
  • Spoon zucchini mixture into a 13x9-inch baking dish coating with cooking spray. Sprinkle with ¼ cup Parmesan cheese and paprika. Bake for 30 minutes, or until bubbly. Broil 1 minute or until lightly browned.

Nutrition Facts

  • Calories 609
  • Total Fat 35g
  • Cholesterol 19mg
  • Sodium 161mg
  • Carbohydrates 73g
  • Fiber 4g
  • Protein 10g