Tuesday, August 17, 2010

Baked Zucchini & Rice Soufflé

I came across this recipe on my search for a vegetarian meal/side dish that would also help with an over abundance of zucchini that I needed to find a use for. My favorite part of this is the flavor the Swiss cheese contributes to it. Did I mention that I found the recipe in a weight-loss book??

This picture doesn't reflect it's true value ;-)

What you need:

3 medium zucchini, thickly sliced
1/2 cup cooked rice (Minute Rice will work)
6 ounces nonfat sour cream
1 cup (4 ounces) shredded Swiss cheese
2 eggs (or egg substitute)
Salt & pepper to taste


1. Cook zucchini in lightly salted water for 7-10 minutes, or until tender. Drain well; place into a greased 2 quart casserole baking dish.

2. Top with rice.

3. In a small bowl, mix sour cream, cheese, egg, salt & pepper until well blended; pour over rice.

4. Bake at 350 degrees for 40 minutes or until golden brown.

You can prepare steps 1-3 a few hours ahead of time and refrigerate until ready to bake. Just make sure that the zucchini and rice have cooled before pouring the cheese mixture over it. You will need to increase your baking time (bake until golden brown).

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