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Zucchini Rice Casserole

Source: © EatingWell Magazine
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Rating: 3.5   Reviews: 8 See Reviews
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Active Time:  40 Minutes
Total Time:  2 Hours
  12 servings, about 1 cup each
We pack extra vegetables into this cheesy baked rice casserole. Plus we substitute brown rice for white, reduce the cheese by half and swap turkey sausage for pork sausage. If you’re bringing it to a potluck, plan to reheat it before serving.

Make Ahead Tip: Prepare through Step 5; cool, cover and refrigerate for up to 1 day. To finish, bake at 375°F until the casserole is hot and the cheese is melted, about 45 minutes.
1 1/2  cups long-grain brown rice
3 cups  reduced-sodium chicken broth
4 cups  diced zucchini and/or summer squash (about 1 pound)
2   red or green bell peppers, chopped
1   large onion, diced
3/4 teaspoon   salt
1 1/2  cups low-fat milk
3 tablespoons   all-purpose flour
2 cups  shredded pepper Jack cheese, divided
1 cup  fresh or frozen (thawed) corn kernels
2 teaspoons   extra-virgin olive oil
8 ounces   turkey sausage, casings removed
4 ounces   reduced-fat cream cheese (Neufchâtel)
1/4 cup  chopped pickled jalapeños

Tip: : To remove corn from the cob: Stand an uncooked ear of corn on its stem end in a shallow bowl and slice the kernels off with a sharp, thin-bladed knife. This technique produces whole kernels that are good for adding to salads and salsas. If you want to use the corn kernels for soups, fritters or puddings, you can add another step to the process. After cutting the kernels off, reverse the knife and, using the dull side, press it down the length of the ear to push out the rest of the corn and its milk.
Zucchini Rice Casserole Recipe at
Preheat oven to 375°F.

Pour rice into a 9-by-13-inch baking dish. Bring broth to a simmer in a small saucepan. Stir hot broth into the rice along with zucchini (and/or squash), bell peppers, onion and salt. Cover with foil. Bake for 45 minutes. Remove foil and continue baking until the rice is tender and most of the liquid is absorbed, 35 to 45 minutes more.

Meanwhile, whisk milk and flour in a small saucepan. Cook over medium heat until bubbling and thickened, 3 to 4 minutes. Reduce heat to low. Add 1 1/2 cups Jack cheese and corn and cook, stirring, until the cheese is melted. Set aside.

Heat oil in a large skillet over medium heat and add sausage. Cook, stirring and breaking the sausage into small pieces with a spoon, until lightly browned and no longer pink, about 4 minutes.

When the rice is done, stir in the sausage and cheese sauce. Sprinkle the remaining 1/2 cup Jack cheese on top and dollop cream cheese by the teaspoonful over the casserole. Top with jalapeños.

Return the casserole to the oven and bake until the cheese is melted, about 10 minutes. Let stand for about 10 minutes before serving.

Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 06/01/2009
Part of These Recipe Collections Find Similar Recipes »
 Rice Casseroles
Nutrition Facts per Serving
Yield:   12 servings, about 1 cup each
Calories: 248
Fat. Total: 9g
Protein: 13g
Carbohydrates, Total: 29g
Fat, Saturated: 5g
Fiber: 2g
Cholesterol: 34mg
Sodium: 491mg
% Cal. from Fat: 33%
Spotlight Recipe Review See all 8 reviews »

Rating: 5
by: Karen Reviewed: 02/07/2011
Awesome Winter Fare
Made this over the weekend but substituted 3 small chicken breasts for the turkey sausage and skipped the pickled jalapenos. Yummy! Excellent for a pot luck!
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