This has been my go-to casserole this summer on busy days and I haven’t gotten tired of it yet! Its filled with so many delicious summer, vegetables and is a snap to put together. You can serve it solo or I like to serve it with Grilled Chicken and a lettuce salad.
I froze zucchini in chunks simply for this recipe so that I can keep the taste of summer just a little bit longer.
If I’m not mistaken, the original recipe came from Stan’s Aunt, head-cook in a large Hutterite colony. I love her recipes because they are tried and true…. she knows how to cook! We should visit more often =) (Not only for the food though!)
I revamped it a bit and turned up the heat. I like spices. Maybe a little too much. I just love the flavor the jalapeños bring and all the extra spices give it so much flavor!
This was yesterday…. my little boy is growing up too fast! He’s a farmer boy already.
We spent 4 hours riding with Stan on the combine and he was wide-eyed the whole time, loving every minute!
We’re a happy little family.
Thought I’d say that just in case you can’t tell.
I’m so very blessed.
That’s my man operating the harvester! He’s a pro. It makes me so happy to see him doing what he loves most. Somehow he got farming in his blood.
The days are longer when he’s harvesting because he puts in a lot of hours. So this is what I do while he’s gone!
I make my favorite casserole and invite my widow-friend-neighbor-lady over for lunch! She cleans our church every Monday morning so I figure the least I can do is have a hot lunch ready for her when she’s finished!
We both enjoyed it so much that we ate half the pan. No lie.
Below are a few step-by-step pictures and the recipe.
(NOTE: I’ve never tried making this with brown rice so I’m not sure what the results would be. Might need to increase baking time and maybe add a little bit of liquid? Let me know if you try it)
Grease a 9×13 baking dish. Cut zucchini into chunks and place in bottom of dish. Cover with white rice and sprinkle with all the delicious seasonings.
Slice and chop your veggies and layer on the rice. (The veggies are the juice that cooks the rice so don’t skimp)
Sprinkle with a generous amount of cheese and sprinkle with lots of chopped bacon.
Cover and bake. Serve it up and enjoy! Serve with your choice of lettuce salad, grilled chicken, etc.
Cheesy Zucchini Rice Casserole
- 3 heaping cups zucchini
- 1 1/4 cup white rice
- 2 tsp chicken base
- 1 tsp each chili powder, cumin, garlic, oregano
- sprinkling of pepper and 1/2-1 tsp salt
- 1 green bell pepper
- 1 red bell pepper
- 2 jalapeño peppers
- 2 plump tomatoes
- 5 green onions (or 1 small onion)
- 2 1/4 cup shredded cheese (cheddar, mozzarella,)
- 10 slices bacon, cut into pieces
- Grease 9×13 pan. Preheat oven to 350º.
- Cut zucchini into bite sized chunks. Cover bottom of pan with zucchini and then rice. Sprinkle with seasonings. Dice vegetables and layer over rice. Sprinkle with cheese and top with bacon pieces. Cover with foil and bake for 1 1/2 hours or until rice is soft. Remove from oven and let set 5 minutes before serving.