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Gluten Free Zucchini Rice Casserole
Prep Time
20
minutes
minutes
Cook Time
20
minutes
minutes
Total Time
40
minutes
minutes
Servings
8
as a side
Calories
153
kcal
Author
Tessa
Ingredients
1 1/2
cups
cooked brown rice
2
tablespoons
avocado oil
1 1/2
pounds
zucchini
cubed
1
cup
green onions
sliced
1
clove
garlic
minced
1 1/4
teaspoons
garlic salt
1/2
teaspoon
basil
1/2
teaspoon
paprika
I have used Hungarian and smoked, both were good
1/2
teaspoon
dried oregano
1 1/2
cups
tomatoes
chopped
1
cup
or more shredded Cheddar Cheese Style Daiya Cheese, divided
Instructions
Preheat oven to 350 degrees and lightly grease a 11 X 17 baking dish.
Heat the oil in a skillet over medium heat, and add the zucchini, green onions, and garlic, sauteing for 5 minutes, or until just tender.
Season with garlic salt, basil, paprika, and oregano.
Mix in the cooked rice, tomatoes, and 1/2 cup cheese.
Continue to cook and stir until heated through.
Taste and adjust seasonings to your personal tastes.
Transfer to the prepared casserole dish and top with remaining cheese.
Bake uncovered 20 minutes, or until cheese is melted and bubbly.
Nutrition
Calories:
153
kcal
|
Carbohydrates:
13
g
|
Protein:
5
g
|
Fat:
8
g
|
Saturated Fat:
3
g
|
Cholesterol:
14
mg
|
Sodium:
461
mg
|
Potassium:
365
mg
|
Fiber:
2
g
|
Sugar:
3
g
|
Vitamin A:
730
IU
|
Vitamin C:
21.5
mg
|
Calcium:
133
mg
|
Iron:
0.9
mg