Zucchini and Rice Casserole

“Tastes pretty good, but the prep time is really underestimated. Figure the full 50 minutes to get all of the slicing, chopping, browning & cooking done; then yes, about 10 minutes to assemble it. Also, 25 minutes isn’t really long enough for baking, given the bulk of it and the fact that you need to be sure that the egg mixture cooks thoroughly. I baked it for 35 minutes, and it could have used 10 more to have the egg mixture really set. As to the ingredient measurements, I assumed that 1 qt. of zucchini was about 4 cups; to balance the amounts of the other ingredients, I wound up using about 5 cups.”

“This was very tastey. and was easy to make.”

“This was very easy and tasty, and I can definitely see how it would make a great OAMC dish. I did make a few alterations: I steamed my zucchini in the microwave for a few moments to save time, I used ground turkey, and I was very generous with the garlic. Since the spices invoked an Italian flavor I used mozzarella cheese, which tasted great. Thanks for posting a great way to use the summer bounty of zucchini!”

“I really enjoyed this casserole, I originally made it and froze without eating it. We ate it last night and I will definitely make it again this summer. It tasted like Lasagna with rice added, I did add more garlic than called for because I originally forgot it and mixed some in each casserole, and I used a mixture or cheddar and mozzarella cheese. I used small aluminum pans to freeze it. And I reheated it in the microwave, of coarse in a different pan, I didn’t keep track of time, too bad it could have been added to the OAMC category.”

“Love this recipe…two sugg on orig. 1)use 3eggs2)use more garlic… Also I added mex. flare by by replacing basil with cumin & some taco seasoning and salsa for tom sauce !!! Mucho Good!”