Creamy Zucchini and Rice Casserole

Divinely tender casserole. This delicacy will surprise anyone! Zucchini with rice in the oven is made with the addition of sour cream, eggs and cheese. Vegetables give the dish juiciness, and the filling gives a creamy note. Can be served as a separate dish with fresh herbs.
cook time: 1h 10 min
Zoe Kendrick
Creamy Zucchini and Rice Casserole

Nutrition Facts (per serving)

169
Calories
12g
Fat
10g
Carbs
6g
Protein

Ingredients (6 portions)

Basic:

Zucchini 1 pc
Rice 100 g
Carrot 1 pc
Bulb onions 1 pc
bell pepper 0.5 pc
Vegetable oil 2 tbsp
Eggs 3 pc
Sour cream 150 g
Hard cheese 100 g
Salt to taste

For filling:

Eggs 1 pc
Sour cream 3 tbsp
Hard cheese 50 g

Recipe instructions

Step 1

Step 1
How to make zucchini with rice in the oven? Prepare the necessary ingredients. Sour cream is suitable for any fat content. Rice can be used either long grain or round. You will learn about the intricacies of choosing rice by reading the article at the end of the recipe. Take odorless vegetable oil.

Step 2

Step 2
Rinse the rice thoroughly with cold water. Cook rice in boiling salted water, stirring occasionally, until cooked. Place the cooked rice in a sieve to drain the water. Let the rice cool.

Step 3

Step 3
Wash the pre-peeled carrots and grate them on a coarse grater.

Step 4

Step 4
Peel the onions, wash them, cut them into small cubes.

Step 5

Step 5
In a frying pan with vegetable oil, fry the vegetables over moderate heat until soft. While doing this, stir the vegetables so that they fry evenly.

Step 6

Step 6
Wash the bell pepper, remove the seeds and stem. Cut the pepper into small cubes.

Step 7

Step 7
Wash the zucchini and dry. Grate the zucchini on a coarse grater. What kind of zucchini works best? Choose young fruits with delicate skin. Wash them and peel them. It is not necessary to cut off very thin skin. If using more mature squash, trim off the rough skin and scoop out the seeded center.

Step 8

Step 8
Grate the cheese on a coarse or fine grater. Any cheese can be used. The main thing is that it is tasty, without milk fat substitutes.

Step 9

Step 9
In a bowl of suitable size, combine eggs and sour cream, beat lightly until smooth. Be sure to wash your eggs before using them, as even seemingly clean shells can harbor harmful bacteria.

Step 10

Step 10
Place cooked rice and bell pepper in a bowl and stir.

Step 11

Step 11
Squeeze the grated zucchini well from the juice and add to the total mass. Also add fried vegetables. If desired, you can add garlic passed through a press to taste.

Step 12

Step 12
Add grated cheese, salt and mix well so that all ingredients are distributed evenly.

Step 13

Step 13
Grease a baking dish with a small amount of vegetable oil. Pour in the resulting mass and smooth it out. The shape is suitable for glass, ceramic or aluminum with a non-stick coating. How to successfully choose a baking dish, read the article at the link at the end of the recipe. The size of my form is 18*18 cm.

Step 14

Step 14
Make a filling for the top of the casserole.

Step 15

Step 15
Beat the egg, combine with sour cream and grated cheese. Mix well.

Step 16

Step 16
Spread the fill on top in an even layer.

Step 17

Step 17
If desired, you can decorate the casserole. I did this using boiled carrots and green peas.

Step 18

Step 18
Place the casserole with zucchini and rice in an oven preheated to 180 C for about 40 minutes. The cooking time and mode may be different, as they depend on the operating characteristics of the oven. Be sure to take this into account and focus on your technique. A useful article on this topic can be read at the link at the end of the recipe.

Step 19

Step 19
Cut the finished zucchini with rice and egg into portions and serve. Bon appetit!

Additional rubrics

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