Baked Zucchini Tomato and Rice Casserole

Photo Credit: Grandmother's Kitchen

Healthy meals like this Baked Zucchini Tomato and Rice Casserole recipe are great to have on hand. You can incorporate more vegetables in your diet by making beautiful zucchini dishes like this one. This recipe even falls under the category of being vegetarian food, but since there are eggs in the recipe, it can't be considered vegan. When you are vegetarian you don't eat animal meat but, you still eat animal products like eggs and dairy. Being a vegan means that you no longer eat anything that came from an animal which sometimes includes honey that is produced by bees. Vegetarian food doesn't have to be boring, as you can tell by this recipe, and there are other easy zucchini recipes you can try like zucchini pasta where you make noodles by spiralling the zucchini, or an all vegetable lasagna where you use the slices of zucchini as noodles and add in all of the other ingredients in layers. Enjoy this nutritious meal and print it to add to your collection.***

Nutrition Facts for: Baked Zucchini Tomato and Rice Casserole From Grandmother's Kitchen
Ingredients: White rice, olive oil, zucchini, tomatoes, salt, pepper, onion, garlic cloves, eggs, parsley, Parmesan and mozzarella cheese.
* Percentages (%) are based on a 2000 calorie diet
* The entire recipe has been calculated for 4 servings.
* Per serving: Calories 406, Calories from Fat 267, Total Fat 29.7g 46%, Saturated Fat 7.7g 38%, Cholesterol 101mg 34%, Sodium 585mg 24%, Potassium 575mg 16%, Carbohydrates 23.9g 8%, Dietary Fiber 3.1g 12%, Sugars 5.5g, Protein 15.4g, Vitamin A 26%, Vitamin C 53%, Calcium 30%, Iron 10%

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