This is a wonderful casserole that can be served for even the most special of occasions, but easy enough for every day. We love it when the tomatoes are in season and fresh from the garden.
Cook rice according to package directions. In a saucepan, cook zucchini in 1 in. of water until crisp-tender; drain and set aside. Place rice in a greased shallow 3-qt. baking dish. Layer with chilies and 1-1/2 cups cheese. In a bowl, combine the sour cream, green pepper, onion, parsley, salt and oregano. Spread over cheese. Layer with zucchini and tomato. Sprinkle with remaining cheese.
Cover and bake at 350° for 30 minutes. Uncover; bake 5-10 minutes longer or until heated through and cheese is melted.
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Serving Size: 1 Serving (177g) | ||
Recipe Makes: 12 | ||
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Calories: 314 | ||
Calories from Fat: 170 (54%) | ||
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Amt Per Serving | % DV | |
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Total Fat 18.9g | 25 % | |
Saturated Fat 11.7g | 59 % | |
Monounsaturated Fat 5.4g | ||
Polyunsanturated Fat 0.7g | ||
Cholesterol 52.2mg | 16 % | |
Sodium 306mg | 11 % | |
Potassium 322.2mg | 8 % | |
Total Carbohydrate 21g | 6 % | |
Dietary Fiber 1.3g | 5 % | |
Sugars, other 19.7g | ||
Protein 15.6g | 22 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 314
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