Side Dishes:

Dilled Zucchini Rice Bake

Comment on this recipe

This is so good I buy zucchini in winter time to make it, all year round.

Ingredients

4 medium zucchini, sliced
2 cups cooked brown rice
1 carton (16 ounces) cottage cheese
1 medium onion, chopped
2 eggs, beaten
Salt and pepper to taste
1 tablespoon dillweed
Parmesan cheese

Instructions

Cook zucchini in saucepan in salted water to cover for 5 minutes or until tender-crisp; drain. Combine rice and next three ingredients and seasonings in bowl; mix well. Layer zucchini and rice mixture, half at a time, in a buttered 2-quart casserole. Top with Parmesan cheese. Bake at 350 degrees for 45 minutes or until browned and bubbly. Makes 4-6 servings.

Phyllis Butterfield
Geneseo