A great side dish for any potluck, family gathering or even a main meal for family.
Cook rice according to package directions. In a skillet, cook zucchini in 1 inch of water till crisp tender. Drain and set aside. Place cooked rice in a greased shallow 9X13 baking dish. Layer with chilies and 1 1/2 cups of shredded cheese.
In a bowl, combine 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 degrees for 30 minutes. Uncover and bake for another 5 to 10 minutes or until the casserole is heated through and cheese is bubbly.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (185g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 292 | ||
Calories from Fat: 154 (53%) | ||
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Amt Per Serving | % DV | |
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Total Fat 17.1g | 23 % | |
Saturated Fat 10.6g | 53 % | |
Monounsaturated Fat 4.9g | ||
Polyunsanturated Fat 0.6g | ||
Cholesterol 50.4mg | 15 % | |
Sodium 292.7mg | 10 % | |
Potassium 301.9mg | 8 % | |
Total Carbohydrate 21g | 6 % | |
Dietary Fiber 1.5g | 6 % | |
Sugars, other 19.5g | ||
Protein 14g | 20 % | |
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: 292
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