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. 

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

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

Ingredients

  • 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

Directions

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

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

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

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

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