Zucchini Casserole with Mint and Parsley Recipe

Recipesfull introduces to you: Popular Recipes. (Zucchini Casserole with Mint and Parsley Recipe). This dish was inspired by 2 enormous zucchinis given to us by our neighbors. When split in half they were too large for my deep lasagna casserole dish! After reading several different recipes, I opted to try for a variation on my stuffed bell pepper recipe and the result was heavenly. Granddaughters 4 and 8 asked for seconds! This recipe can also be vegetarian; just omit the meat.

Brief

Prep 15 mins

Cook: 45 mins

Total: 1hr

Servings: 8

Yield: 8 servings

Zucchini Casserole with Mint and Parsley Recipe

Ingredients

4 zucchini

halved lengthwise

¼ cup olive oil

3 sweet onions

chopped

½ teaspoon salt

or to taste

¼ teaspoon ground black pepper

or to taste

1 cup short-grain white rice

1 (16 ounce) can diced tomatoes

drained and juice reserved

1 cup water

or more as needed

2 tablespoons chopped fresh mint

or more to taste

1 cup chopped fresh parsley

3 tablespoons Chardonnay wine

½ (14 ounce) package little smoked sausages

diced

Fruits and Vegetables

Directions

Step 1

Preheat oven to 350 degrees F (175 degrees C). Grease the inside of a casserole dish.

Step 2

Scoop pulp from the center of each zucchini half leaving a 1/2-inch deep shell. Chop pulp and reserve. Place zucchini shells in a pot of lightly salted water; bring to a boil. Cook until zucchini are slightly tender about 5 minutes. Drain and arrange zucchini in bottom of prepared casserole dish.

Step 3

Heat olive oil in a skillet over medium heat; cook and stir onions and zucchini pulp until onions are softened 5 to 7 minutes. Season with salt and black pepper. Add rice and reserved juice from canned tomatoes; cook until liquid is nearly evaporated stirring regularly about 5 minutes. Add tomatoes and stir to combine.

Step 4

Stir water in 1/2 cup increments into rice mixture until rice has absorbed all the water and is almost tender 10 to 15 more minutes. Add mint parsley wine and sausages; cook until heated through and rice is tender adding additional water if needed 5 to 10 minutes. Spoon rice mixture over zucchini halves in casserole dish.

Step 5

Bake casserole in preheated oven until zucchini are tender about 20 minutes.

Nutritional Information

Zucchini Casserole with Mint and Parsley Recipe

Servings Per Recipe:8

Calories: 250.8

% Daily Value *

Protein: 6.6g 13%

Carbohydrates: 24.5g 8%

Dietary Fiber: 3g 12%

Sugars: 5.3g

Fat: 13.9g 21%

Saturated Fat: 3.8g 19%

Cholesterol: 15.4mg 5%

Vitamin A Iu: 1303.2IU 26%

Niacin Equivalents: 1.9mg 15%

Vitamin B6: 0.3mg 19%

Vitamin C: 34.2mg 57%

Folate: 80.4mcg 20%

Calcium: 59.1mg 6%

Iron: 3.4mg 19%

Magnesium: 33.2mg 12%

Potassium: 490.7mg 14%

Sodium: 491.7mg 20%

Thiamin: 0.2mg 18%

Calories From Fat: 124.9

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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