Creamy Zucchini 'N' Rice Recipe
Servings: 4
Ingredients
- 1 (7 1/4 ounce.) pkg. herb and butter flavor rice and pasta mix
- 3 tbsp. butter
- 2 pound zucchini, shredded
- 1 med. onion, minced
- 1 can cream of mushroom soup (low sodium)
- 1/2 c. shredded Monterey Jack cheese
Directions
- Preheat oven to 425 degrees. Remove herb packet from rice and pasta mix; set aside.
- In large skillet, heat butter. Add in zucchini, onion and pasta mix. Saute/fry 3 min. Remove from heat.
- In small bowl, mix soup with 1/3 c. water. Add in to zucchini mix. Stir in herb packet and 1/4 c. cheese. Pour into shallow 2 qt baking dish. Sprinkle with remaining cheese.
- Bake 25 min, or possibly till golden brown bubbly. Let stand 5 min before serving. If you like, garnish with tomato peel roses and zucchini peel curls.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 340g | |
| Recipe makes 4 servings | |
| Calories 238 | |
| Calories from Fat 157 | 66% |
| Total Fat 17.79g | 22% |
| Saturated Fat 9.31g | 37% |
| Trans Fat 0.0g | |
| Cholesterol 35mg | 12% |
| Sodium 648mg | 27% |
| Potassium 662mg | 19% |
| Total Carbs 14.72g | 4% |
| Dietary Fiber 2.8g | 9% |
| Sugars 5.96g | 4% |
| Protein 7.65g | 12% |
