Sunday, August 19, 2012

Brown Rice and Zucchini Casserole

Zucchini is coming out of our ears, so when I saw this recipe after logging onto e-tools, I printed it out immediately for dinner that night.  Recipe was good, not great.  If I were to make again, I would add more seasonings and maybe even some ground sausage.  The recipe below reflects the changes I would make.

Brown Rice and Zucchini Casserole

3 medium zucchini, shredded through the large holes of a box grater
2 tsp salt
2 large eggs, lightly beaten
2 cup cooked medium-grain brown rice, cooled to room temperature
1 cup low fat ricotta cheese
1 Tbs fresh, chopped basil
3 oz low-fat mozzarella cheese
1 Tbsp all-purpose whole wheat flour
1 tsp finely grated lemon zest
1 tsp dried thyme
1/2 tsp freshly ground black pepper
Cooking spray
1/4 cup breadcrumbs, mixed Panko and Italian style
2 Tbs Parmesan cheese
1 pound Italian sausage (casings removed)

Preheat oven to 350 degrees.

Brown Italian sausage, drain, and set aside.

Toss zucchini and salt in a large colander; set in the sink for 10 minutes. Rinse well to remove salt. Squeeze it by handfuls to remove all excess moisture. Transfer to a large bowl.

Stir in the eggs, brown rice, ricotta cheese, mozzarella, flour, lemon zest, thyme, basil and pepper until well-combined.  Add Italian sausage and mix well.

Spray a 9-inch square baking pan with cooking spray. Spoon and spread the zucchini mixture into the pan. Mix the breadcrumbs and Parmigiano-Reggiano in a small bowl; sprinkle evenly over the casserole.

Bake 25-30 minutes.

Serves 8, 4 points a serving (without meat).


  1. That looks good! I saw a recipe for zucchini chips and I thought of you and your abundance of zucchini. I think you just slice them real thin, season them, and bake them like potato chips. They looked pretty good!

  2. We love zucchini too, but never had it with rice. Sorry to hear the recipe wasn't great, but now you know how to cook it right next time. :-) My kids might enjoy it with pasta too.