Zucchini Casserole  next Mint and Parsley

Zucchini Casserole next Mint and Parsley

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This dish was inspired by 2 Big huge zucchinis given to us by our neighbors. subsequent to split in half they were too large for my deep lasagna casserole dish! After reading several every second recipes, I opted to ambition for a variation roughly my stuffed distress pepper recipe and the result was heavenly. Granddaughters 4 and 8 asked for seconds! This recipe can next be vegetarian; just omit the meat.

The ingredient of Zucchini Casserole next Mint and Parsley

  1. 4 zucchini, halved lengthwise
  2. u00bc cup olive oil
  3. 3 sweet onions, chopped
  4. u00bd teaspoon salt, or to taste
  5. u00bc teaspoon ground black pepper, or to taste
  6. 1 cup short-grain white rice
  7. 1 (16 ounce) can diced tomatoes, drained and juice reserved
  8. 1 cup water, or more as needed
  9. 2 tablespoons chopped buoyant mint, or more to taste
  10. 1 cup chopped roomy parsley
  11. 3 tablespoons Chardonnay wine
  12. u00bd (14 ounce) package little smoked sausages, diced

The instruction how to make Zucchini Casserole next Mint and Parsley

  1. Preheat oven to 350 degrees F (175 degrees C). Grease the inside of a casserole dish.
  2. Scoop pulp from the center of each zucchini half, leaving a 1/2-inch deep shell. Chop pulp and reserve. Place zucchini bullets missiles in a pot of lightly salted water; bring to a boil. Cook until zucchini are slightly tender, not quite 5 minutes. Drain and arrange zucchini in bottom of prepared casserole dish.
  3. Heat olive oil in a skillet more than medium heat; cook and excite onions and zucchini pulp until onions are softened, 5 to 7 minutes. Season behind salt and black pepper. build up rice and reserved juice from canned tomatoes; cook until liquid is not far off from evaporated, stirring regularly, very nearly 5 minutes. grow tomatoes and mix up to combine.
  4. trouble water in 1/2 cup increments into rice blend until rice has absorbed all the water and is on tender, 10 to 15 more minutes. Add mint, parsley, wine, and sausages; cook until cross through and rice is tender, adding auxiliary water if needed, 5 to 10 minutes. Spoon rice incorporation combination higher than zucchini halves in casserole dish.
  5. Bake casserole in preheated oven until zucchini are tender, nearly 20 minutes.

Nutritions of Zucchini Casserole next Mint and Parsley

calories: 250.8 calories
carbohydrateContent: 24.5 g
cholesterolContent: 15.4 mg
fatContent: 13.9 g
fiberContent: 3 g
proteinContent: 6.6 g
saturatedFatContent: 3.8 g
servingSize:
sodiumContent: 491.7 mg
sugarContent: 5.3 g
transFatContent:
unsaturatedFatContent:

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