- 1/4 cup butter
- 1 onion, diced
- 1 cup brown and wild rice mix
- 1/4 cup water
- 2 large tomatoes, diced
- 4 small zucchini, sliced
- 1/2 cup shredded Colby cheese
- 2 cups sour cream
- 2 cloves garlic, crushed
- 1 teaspoon salt
- 1/4 teaspoon Italian seasoning
- 1/4 teaspoon red pepper flakes
- 1/4 teaspoon black pepper
- Preheat oven to 375 degrees F (190 degrees C).
- Melt butter in a Dutch oven over medium-low heat. Mix onion, brown and wild rice mix, and water in the melted butter. Layer tomatoes over rice mixture; top with zucchini. Cover zucchini with Colby cheese.
- Mix sour cream, garlic, salt, Italian seasoning, red pepper flakes, and black pepper together in a bowl; spread over Colby cheese layer. Cover Dutch oven.
- Bake in the preheated oven until rice is tender and cheese is bubbling, about 45 minutes.
08/17/2019
recipepes.com
mt. rainer zucchini and rice, recipe
PT15M
PT1H
5
455 calories
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