Add your favorite recipes and share them with friends and chefs around the world!
Recipe
Creamy Zucchini And Rice Recipe
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1479g | |
| Calories 1538 | |
| Calories from Fat 966 | 63% |
| Total Fat 108.76g | 136% |
| Saturated Fat 61.26g | 245% |
| Trans Fat 0.0g | |
| Cholesterol 251mg | 84% |
| Sodium 3614mg | 151% |
| Potassium 4164mg | 119% |
| Total Carbs 55.9g | 15% |
| Dietary Fiber 10.4g | 35% |
| Sugars 10.02g | 7% |
| Protein 97.05g | 155% |
Ingredients Convert Measures
- 1 pkg. herb and butter Rice-a-roni mix
- 3 tbsp. butter
- 2 pound zucchini squash, shredded
- 1 med. onion, minced
- 1 can (10 3/4 ounce.) cream of mushroom soup
- 1 c. Monterey Jack cheese, shredded
Directions
- Preheat oven to 425 degrees. Remove herb packet from Rice-a-roni package; set aside. In a VERY LARGE skillet, heat butter. Add in zucchini squash, onion and rice-a-roni mix; saute/fry' 5 to 6 min. Remove pan from the heat.
- In a small bowl, mix soup with 1/3 c. water; add in to zucchini mix. Stir in reserved herb packet and 1/2 c. cheese. Pour into a shallow 2 qt baking pan (9x13 inch is good); sprinkle with remaining cheese. Bake 25 min, or possibly till golden and bubbly. Let stand 5 min before serving. If you like, garnish with tomato peel roses and zucchini-peel curls.
