Zucchini and Rice Casserole

[Guest guest]

Zucchini and Rice Casserole

 

3 cups of water

1/2 cup rice

2 pounds zucchini

1/4 cup butter

1/4 cup vegetable oil

1/2 cup grated Parmesan cheese

1/2 cup shredded Cheddar cheese

salt and pepper to taste

2 eggs, beaten

1 cup bread crumbs

2 tablespoons butter, melted

 

Bring 3 cups of water to boil, add rice. When water returns to a boil, reduce

temperature

to a low. Cover rice and cook until rice is tender. Preheat broiler. Grease a 9

x 13 inch baking dish. Cut ends from zucchini and steam until tender. Reserve 2

zucchini for garnish, then dice remaining zucchini. Combine butter and oil in a

large skillet and heat until butter is melted. Add rice and diced zucchini, then

saute until golden, stirring frequently. Stir in the cheeses until melted and

add

salt and pepper to taste. Let cool slightly, then stir in eggs quickly. Pour

into

a prepared baking dish and sprinkle generously with the bread crumbs. Slice

reserved

zucchini and arrange around the diced mixture. Drizzle melted butter over top.

Broil

about 6 inches from broiler until lightly browned and bubbly.

 

Serves 12.

 

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For all kinds of those one-dish meals.

 

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