Sunday, July 13, 2014

Zucchini, Rice, and Spinach Casserole

Thought I'd try something different. I was making Boboli pizzas for dinner last night and wanted something to go with it and decided to put together a casserole.

It was quite simple and the prep time was short and easy.
I had some spinach leaves that I needed to use up so I lined my greased baking dish with those.

I then mixed a cup of cooked white rice with a half of cup shredded cheese. I used a Bruschetta Jack cheese, but I think pepperjack, or cheddar would work just as well.
Layer it on top of the spinach leaves.

Then I sliced two zucchini and layered them on the rice/cheese mixture.

I had a packet of Boboli pizza sauce that I spread on the zucchini.

Then I covered the dish, (I have a glass cover) and baked in a 350 oven for about 30 minutes or until the zucchini was tender but not mushy. I took it out of the oven, removed the lid and sprinkled parmesan cheese on top and baked about 10 minutes longer without the lid.

I had considered mixing an egg with the rice and cheese thinking the rice mixture would just crumble, but it held its shape and the family loved it!

Zucchini, Rice, and Spinach Casserole

A couple of handfuls of fresh spinach leaves, washed and drained.
1 cup cooked rice
1/2 cup shredded cheese
2 small zucchini sliced
1/2 to 1 cup of pizza, spaghetti. or tomato sauce. Your choice.
1/8 to 1/4 cup of Parmesan cheese

Bake at 350 for approximately 30-35 minutes covered
Then sprinkle on parmesan cheese and bake an additional 5-10 minutes uncovered.