Best Zucchini Parmesan Soup With Rice Recipes

ZUCCHINI PARMESAN SOUP WITH RICE

Zucchini Parmesan Soup With Rice image

Make and share this Zucchini Parmesan Soup With Rice recipe from Food.com.

Provided by Marie

Categories Long Grain Rice

Time 50m

Yield 7 cups

Number Of Ingredients 10

Ingredients

1 medium onion, minced fine
1 clove minced garlic
1 tablespoon olive oil
5 cups chicken broth
3 tablespoons uncooked rice
1 1/2 cups grated zucchini
salt and pepper
3 tablespoons grated parmesan cheese
1 egg
1 tablespoon chopped fresh parsley

Steps:

In a large saucepan, saute onion and garlic in oil until tender.
Add broth and rice and bring to a boil.
Simmer, covered about 10 minutes, then stir in zucchini, salt and pepper.
Simmer, uncovered about 15 minutes until zucchini is tender.
Beat together egg, cheese and parsley and gradually whisk into hot soup.

Nutrition Facts : Calories 94.8, Fat 4.3, SaturatedFat 1.2, Cholesterol 28.5, Sodium 579.4, Carbohydrate 7.4, Fiber 0.6, Sugar 1.9, Protein 6.1

CREAMY ZUCCHINI RICE CASSEROLE

Creamy Zucchini Rice Casserole image

I have searched for a good zucchini rice casserole for many years that tastes like a dish I used to buy at a little corner restaurant in Birmingham, Michigan back in the mid 80's. I have still not found that exact recipe, but I have tried many and have come up with this (best of all recipes - that I've tried)

Provided by mikamouse

Categories One Dish Meal

Time 1h15m

Yield 1 casserole, 8 serving(s)

Number Of Ingredients 12

Ingredients

2 cups rice (cooked)
2 cups zucchini (shredded)
1 (14 1/2 ounce) can cream of mushroom soup
1/2 cup romano cheese or 1/2 cup parmesan cheese
1 cup Kraft Mexican Style Finely Shredded Four Cheese
2 eggs (beaten with fork)
1/2 cup baby portabella mushrooms (diced)
1/2 cup bell pepper, diced red & yellow
1/4 onion (diced)
2 tablespoons olive oil
1 teaspoon salt
1 teaspoon pepper

Steps:

1. Cook rice.
2. Shred zucchini while rice is cooking.
3. Saute onions, peppers, & zucchini for 5-7 minutes.
4. Combine rice, eggs, cheeses, & cream of mushroom.
5. Stir in zucchini mixture.
6. Pour into large casserole dish 9' x 11' or larger & cover with foil.
7. Bake at 350°F for 25 minutes & take foil off & bake for another 20 minutes.

Nutrition Facts : Calories 297.9, Fat 9.4, SaturatedFat 2.6, Cholesterol 52, Sodium 737, Carbohydrate 44.5, Fiber 1.4, Sugar 2.1, Protein 8

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