Saturday, October 20, 2012

Zucchini Casserole

This recipe rocks!  I love, love, love this recipe.  This is another hit from AllRecipes that I tweaked to be dairy free.  I also make this dish rice free by using quinoa.  Use the same 1/3 cup quinoa cooked in the 2/3 cup of chicken broth.

Ingredients:

1/3 cup uncooked rice
2/3 cup chicken broth
2 Tbsp olive oil
1 large zucchini, or 2 small zucchinis, cubed
1 small onion, chopped
1 clove garlic minced
1- 1/4 tsp garlic powder
1/2 tsp dried basil
1/2 tsp sweet paprika
1/2 tsp dried oregano
salt and pepper to taste
1 cup of chopped cherry tomatoes
2 cups of dairy free cheese, divided

Directions:

In a small saucepan, combine chicken broth  and rice.  Bring to a boil.  Cover and let simmer for 20 minutes or until tender.
Preheat oven to 350˚F.  Spray an 8"x8" square pan with cooking spray.
In a skillet heat the oil.  Add zucchini, onion, and garlic.
Saute until the zucchini is tender, about 7-10 minutes.
Remove from heat and stir in seasoning, tomatoes, cooked rice, and 1 cup of dairy free cheese.
Transfer to greased dish.  Top with remaining 1 cup of cheese.
Bake uncovered for 20 minutes, until it is hot all the way through.

Tip:
If you have a vegetable chopper,  it makes quick work of cutting the zucchini into strips, another quick chop and you have uniform cubes.
I use this model.  It also makes quick work of making french fries:



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