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Print Recipe
Rice and Zucchini Casserole Recipe
Very light, delicate and tasty dish. It's quick and easy. It is delicious both in hot and cold form. It is convenient to take it with you to nature. The most interesting thing is that tasters found it difficult to determine the ingredients.
Prep Time 5 minutes
Cook Time 45 minutes
Servings
Ingredients
Prep Time 5 minutes
Cook Time 45 minutes
Servings
Ingredients
Instructions
  1. Preheat oven to 180 degrees. Grease with oil the dishes in which you will bake. Cover it with baking paper. Rice pour 2/3 Cup water and put on the fire. After boiling, reduce the heat and cook for 10-12 minutes. Remove from heat and leave under cover for 3 minutes.
    Preheat oven to 180 degrees. Grease with oil the dishes in which you will bake. Cover it with baking paper.
Rice pour 2/3 Cup water and put on the fire. After boiling, reduce the heat and cook for 10-12 minutes. Remove from heat and leave under cover for 3 minutes.
  2. In a frying pan, heat the oil, add the onion. Cook, stirring, 3-5 minutes until soft.
    In a frying pan, heat the oil, add the onion. Cook, stirring, 3-5 minutes until soft.
  3. Place in a large bowl, add grated zucchini, rice, eggs and 1/2 Cup cheese. Stir well. Add salt and pepper to taste.
    Place in a large bowl, add grated zucchini, rice, eggs and 1/2 Cup cheese. Stir well.
Add salt and pepper to taste.
  4. Put the resulting mixture in a prepared baking dish. Sprinkle with Parmesan and remaining cheese.
    Put the resulting mixture in a prepared baking dish. Sprinkle with Parmesan and remaining cheese.
  5. Bake for 30-35 minutes until it all ingredients seizes together.
    Bake for 30-35 minutes until it all ingredients seizes together.

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