Best Baked Zucchini With Rice And Feta Recipes

MEDITERRANEAN-STYLE ZUCCHINI CASSEROLE RECIPE

Steps:

• Preheat oven to 375 degrees F
• In a saucepan, heat 2 tbsp Private Reserve extra virgin olive oil over medium heat until shimmering but not smoking. Add chopped onions (leave the sliced onions for later) and garlic and cook minutes, stirring regularly, until softened and fragrant (do not brown).
• Add meat (ground turkey or lean ground beef). Break the meat up to help it brown. Season with salt and pepper. Raise heat to medium-high and cook meat until fully browned, stirring occasionally. If there is any fat or extra liquid at this point, carefully drain and return saucepan back to heat.
• Now season with allspice, paprika, and nutmeg. Stir to combine.
• Add chopped canned tomatoes with juice, tomato paste and water. Bring to a boil, then lower heat and simmer for 7 to 10 minutes or so. Remove from heat.
• Add zucchini, carrots, and sliced onions to the bottom of a casserole dish like this one. Add the meat sauce and spread evenly.
• Cover the casserole dish tightly with foil. Bake in 375 degrees F heated-oven for about 40 minutes. Then uncover, and then broil for a brief few minutes, watching carefully.
• Remove from oven and garnish with fresh parsley. Transfer to dinner bowls, add a drizzle of Private Reserve EVOO. Serve with Lebanese rice or your favorite crusty bread.

ZUCCHINI AND RICE CASSEROLE

Steps:

• Bring water to boil, add rice. When water returns to a boil, reduce temperature to a low. Cover rice and cook until rice is tender.
• Preheat oven's broiler. Grease a 9x13 inch baking dish.
• Cut ends from zucchini and steam until tender. Reserve 2 zucchini for garnish, then dice remaining zucchini.
• Combine butter and oil in a Dutch oven and heat until butter is melted. Add rice and diced zucchini, then saute until golden, stirring frequently. Stir in the cheeses until melted and add salt and pepper to taste. Let cool slightly, then stir in eggs quickly. Pour into a prepared baking dish and sprinkle generously with bread crumbs.
• Slice reserved zucchini and arrange around the diced mixture. Drizzle melted butter over top.
• Broil about 6 inches from the source of heat until lightly browned and bubbly.

BAKED ZUCCHINI WITH RICE AND FETA

Steps:

• Cook rice according to dircetion on package - without salt and oil. Heat oven to 375 degrees. In a large bowl combined cooked rice and 1/2 cup feta cheese; mix well. Coat a 10 inch quiche dish or pie plate with cooking spray.
• Press the rice mixture into the sides and bottom of dish. Steam zucchini, covered, 5 minutes. Press zucchini gently between paper towels until barely moist. In a medium bowl, combine zucchini, remaining 1/2 cup feta and salt; mix. Spoon mixture evenly over rice. In a small bowl; combine mint, nutmeg and eggs and mix well with a fork or whisk. Pour over zucchini mixture.
• Bake for 40 minutes or until the top is golden brown. Cut into wedges and serve.

CHEESY ZUCCHINI RICE CASSEROLE

Steps:

• Cook rice according to package directions. In a large saucepan, cook zucchini in 1/2 in. of water. Bring to a boil. Reduce heat; cover and simmer for 3-5 minutes or until zucchini is crisp-tender; drain and set aside. , Place rice in a greased shallow 3-qt. baking dish. Layer with chilies and 1-1/2 cups cheese. In a large bowl, combine the sour cream, green pepper, onion, parsley, salt and oregano. Spread over cheese. Layer with zucchini and tomato. Sprinkle with remaining cheese., Cover and bake at 350° for 30 minutes. Uncover; bake 5-10 minutes longer or until heated through and cheese is melted.

GREEK ZUCCHINI & FETA BAKE

Steps:

• Preheat oven to 350°. In a Dutch oven, heat 1 tablespoon oil over medium-high heat. Add half of the zucchini, half of the onions and 1/2 teaspoon oregano; cook and stir 8-10 minutes or until zucchini is crisp-tender. Remove from pan. Repeat with remaining vegetables. Return previously cooked vegetables to pan. Stir in salt and pepper. Cool slightly., In a large bowl, whisk eggs and baking powder until blended; whisk in yogurt and flour just until blended. Stir in cheese, parsley and zucchini mixture. Transfer to a greased 13x9-in. baking dish. Sprinkle with paprika., Bake, uncovered, 30-35 minutes or until golden brown and set. Let stand 10 minutes before cutting.