Supreme Rice

California Rice and Zucchini Casserole

Serves: 8 Recipe from Charley Mathews, Jr., California Rice Producer


  • 8 cups zucchini, sliced
  • 1 cup onion, chopped
  • ½ cup chicken broth
  • 2 cups cooked Calrose white rice
  • 1 cup sour cream
  • 1 ½ cups sharp Cheddar cheese, shredded
  • ½ cup Parmesan cheese, freshly grated
  • ¼ cup Italian-seasoned breadcrumbs
  • 1 teaspoon salt
  • ½ teaspoon Cayenne pepper
  • 1 teaspoon paprika
  • 2 large eggs, lightly beaten
  • Cooking spray


Preheat oven to 350 degrees. Combine first three ingredients in a Dutch oven, bring to a boil. Cover, reduce heat and simmer 20 minutes or until tender. Drain, partially mash with a potato masher. Combine zucchini mixture with rice, sour cream, cheddar cheese, ¼ cup Parmesan cheese, breadcrumbs, salt, cayenne pepper and eggs in a bowl, stir gently. Spoon zucchini mixture into a 13x9-inch baking dish coating with cooking spray. Sprinkle with ¼ cup Parmesan cheese and paprika. Bake for 30 minutes, or until bubbly. Broil 1 minute or until lightly browned.

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