Mt. Rainer Zucchini and Rice recipe

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Ingredients

¼ cup butter
1 onion, diced
1 cup brown and wild rice mix
¼ cup water
2 large tomatoes, diced
4 small zucchini, sliced
½ cup shredded Colby cheese
2 cups sour cream
2 cloves garlic, crushed
1 teaspoon salt
¼ teaspoon Italian seasoning
¼ teaspoon red pepper flakes
¼ teaspoon black pepper

Nutrition Info

290.2 calories
carbohydrate: 20.1 g
cholesterol: 48.4 mg
fat: 21.1 g
fiber: 2.9 g
protein: 6.9 g
saturatedFat: 12.9 g
servingSize: -
sodium: 504.9 mg
sugar: 3.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 375 degrees F (190 degrees C).

  2. Melt butter in a Dutch oven over medium-low heat. Mix onion, brown and wild rice mix, and water in the melted butter. Layer tomatoes over rice mixture, top with zucchini. Cover zucchini with Colby cheese.

  3. Mix sour cream, garlic, salt, Italian seasoning, red pepper flakes, and black pepper together in a bowl, spread over Colby cheese layer. Cover Dutch oven.

  4. Bake in the preheated oven until rice is tender and cheese is bubbling, about 45 minutes.

Recipe Yield

8 servings

Recipe Note

This is a recipe some coworkers of mine made for an outdoor Dutch oven cooking competition about 20 years ago and I've adapted to a conventional oven. My wife loves this and we've even had it as a main course although it is better suited to a side dish due to its rich flavor.

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