Zucchini & Rice Casserole

70 mins (prep 30, cooking 40)
13 ingredients
12 servings
Found on the Club Mom website in 2000. This is just one more way to serve zucchini to your family. It also can be made ahead and baked -- then cover tightly and refrigerate overnight to reheat the next day (375F for 20 minutes). This makes 12 servings so feel to cut in half to fit your needs.

Categories:  side-dish , pasta,-rice-and-grains , rice , kid-friendly , white-rice , <-4-hours , squash , vegetable , time-to-make ,
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Serving Size (116.94 g)
Servings 12
Amount per Serving
Calories 130.52 Calories from Fat 32.22
% Daily Value *
Total Fat 3.58g 66.09%
Saturated Fat 0.88g 52.6%
Trans Fat 0.0 %
Cholesterol 6.51mg 26.03%
Sodium 512.81mg 256.41%
Total Carbohydrate 11.18g 44.71%
Dietary Fiber 1.57 g 75.28%
Sugars 0.53 g %
Protein 14.61g 350.74%
Vitamin A 487.87IU% Vitamin C 26.02mg%
Calcium 326.63mg% Iron 1.57mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
vidalia onion, low-fat milk, uncooked long-grain white rice, dried basil, dried thyme