Summer Zucchini Casserole

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This summer casserole uses up some of summer's best produce - zucchini, tomatoes and peppers. The perfect side dish for those late summer, early fall evenings when there's a chill in the air. Grilled sausage, tri tip and salmon are delicious main dishes for this summer casserole.

Course: Side Dish, vegetarian

Keyword: rice, tomato, zucchini

Servings: servings

Calories: 543kcal

Author: Christina Shoup

Ingredients

1 cup cooked brown or white rice
3 medium zucchini, sliced thin
4 oz can diced mild green chiles
8 oz grated pepper jack or cheddar cheese, divided
2 medium tomatoes, thinly sliced
8 oz container creme fraiche
small diced bell pepper, any color
3 green onions, sliced
1 tsp Italian seasoning
1 tsp garlic salt
½ tsp freshly ground black pepper
1 tbsp chopped fresh parsley

Instructions

Preheat the oven to 350°. Prepare a 8x8 inch glass casserole dish by coating with a thin layer of avocado oil or olive oil.
In a microwave-safe bowl, place sliced zucchini, 1 tbsp water and ½ tsp salt, cover and cook for 4-5 minutes, till crisp tender. Drain water and set aside.
Place cooked rice in prepared dish and spread in an even layer. Sprinkle with half the cheese. Cover in even layers with diced chiles, then zucchini, then tomatoes. Sprinkle with ½ tsp salt and ½ tsp pepper.
In a medium bowl, combine creme fraiche, bell pepper, green onions, Italian seasoning, and garlic salt. Spoon lightly over tomato layer in an even layer. Sprinkle remaining cheese.
Bake uncovered for 40 minutes until cheese is bubbly and heated through. Garnish with chopped parsley.

Nutrition