Tuesday, December 18, 2012

Zucchini Casserole


 Early in the fall, when the zucchini was still in season, I came across a quick and easy zucchini casserole recipe from My Recipes.

Ingredients:
8 cups sliced zucchini
1 cup of diced onions
1/2 cup fat-free, less sodium chicken broth
2 cups cooked rice
1 cup fat-free sour cream
1 cup shredded reduced fat sharp cheddar cheese
1/4 cup grated Parmesan cheese
1/4 cup Italian-seasoned bread crumbs
2 large eggs lightly beaten
Salt and Pepper to taste
 

It called for simple ingredients and easy cooking. Something I thought I could manage. I started by putting the rice in the rice cooker. I'm sure I've mentioned this before, but if you often eat rice and don't have a rice cooker - you're crazy. Even I don't screw up the rice when I use it. It makes perfect rice every time. So as the rice began cooking, I chopped zucchini and diced onions and boiled them together in the chicken broth for about 20 minutes in a covered pot. I was a bit nervous that the 1/2 cup of chicken broth wouldn't be enough, but it somehow did the job.


While the zucchini and onions boiled down, I began combining the remaining ingredients starting with the rice and sour cream.


I added in the bread crumbs, eggs, and slightly mashed zucchini, onions and cheddar cheese.



Once combined together, I put the mixture in casserole dish, lightly sprayed with olive oil cooking spray.


I sprinkled the Parmesan cheese atop the casserole right before it went into the oven.At this point, I was really nervous that this dish would be creepy and weird. The combination of ingredients and the texture freaked me out a little.


But it turns out I need to focus on my self-esteem while cooking because when that casserole came out of the oven, and I sneaked a little taste, all my previous worries went out the window. Although embarrassing, I'm a big fan of rice-a-roni. This casserole dish is rice-a-roni on steroids. Scrumptious!


I served this yummy casserole along side a baked pork chop. GB was quite impressed. I wish the zucchini was still in season at Christmas time here in Michigan because I think this would be an awesome side dish to bring to family events.



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