Thursday, September 17, 2015

Zucchini, Ham and Rice Casserole

We have a few abnormally large zucchini fruits from our garden.  Oops!  It’s been hard to keep out the garden with our 7.5 month old Little Chef this summer, but we’ve sure tried. 


When we do get out there to harvest, we often find overgrown zucchini.  This recipe was perfect for using them up! 


Zucchini, Ham and Rice Casserole – Adapted from Roxana’s Home Baking


  • 3 eggs
  • 1/2 C ham, diced
  • 1 medium red bell pepper, diced
  • 1 large zucchini, shredded
  • 1/2 tsp. minced garlic
  • 2 C cottage cheese
  • 3/4 C minute brown rice, uncooked
  • 6 slices cheddar cheese
  • salt and pepper, to taste


Begin by combining the shredded zucchini, diced bell pepper, minced garlic, eggs, salt and pepper in a large bowl.  Stir well. 


Add in the diced ham, 2 C cottage cheese and 3/4 C minute rice.  Stir to combine.


Pour the mixture into a lightly greased 9x13 glass baking dish.  Top with 6 slices of cheddar cheese. 


Bake at 350 for 40-45 minutes, until cooked through.  Serve warm.  Enjoy!


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