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Zucchini rice casserole

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Ingredients for 2 servings:

  • 2 small zucchini
  • 1 cup rice
  • 2 spring onions
  • 4 tomatoes
  • 1 garlic clove(s)
  • 1 bell pepper(s)
  • salt and pepper
  • 1 pack of cheese (Brie or Camembert)

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Cook the rice as usual. Thinly slice the zucchini and half of the tomatoes. Cut the bell peppers into small, approximately 1cm pieces, and slice the spring onions into rings. Puree the remaining tomatoes with the garlic and a little salt. Layer the rice and vegetables alternately in a small casserole dish, adding a little of the pureed tomatoes between each layer. Bake at 180°C for 30-40 minutes. After about 15 minutes, arrange the cheese slices on top of the casserole.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Zucchini rice casserole

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