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10
Aug
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Grilled Zucchini & Rice Casserole |
It’s a good thing Ben and I learned about the honor system on our visit to the goat cheese factory. Otherwise, we might not have known what to do when we stumbled upon a colorful farmstand on a back road between Amherst and Noho, with no other people in sight. Corn, tomatoes, cucumber, blueberries, peaches, and peppers – and tucked in a corner, a box to leave your cash. We let them keep the change and drove off with some goodies, include a big baseball bat of a zucchini for a whopping fifty cents. I went back and forth with a few ideas on how to use this in dinner this week, but settled on a variation of a zucchini and rice casserole (here’s my inspiration). I decided to grill my zucchini rather than steam or saute, because I really love the flavor it brings out. I used cottage cheese to bind the ingredients and feta for extra cheesy flavor, as well as a handful of fresh herbs (oregano and thyme) from my garden. I topped the casserole with thinly sliced tomatoes, after all, this was shaping up to be a fresh summer meal and nothing beats the extra color and flavor of summer tomatoes.
1.25 lb zucchini, cut in half lengthwise and thinly sliced
1 onion, cut into chunks
1.5 cups cooked brown basmati rice
1 cup cottage cheese
2 oz feta cheese, crumbled
2 cloves garlic, minced
1 egg white
handful of fresh herbs (oregano and thyme), chopped
3 tomatoes, thinly sliced
2 tbsp Parmesan cheese
Spray zucchini and onion with olive oil and season with salt and pepper. Grill in a grill basket until slightly charred. Combine rice, cottage cheese, garlic, herbs, and egg white in a large bowl; stir to combine, Mix in grilled zucchini and onions. Spray an 8″x8″ baking dish with nonstick spray and layer half of tomato slices evenly along bottom. Top with zucchini mixture, then remaining tomato slices and Parmesan cheese. Bake at 400F until hot and bubbly and slightly browned.
Serves two. Per serving, 455 calories, 11 grams of fat, 34 grams cholesterol, 900 grams sodium, 63 grams carbohydrate, 9.6 grams fiber, 30 grams protein.
I'm Cara, lover of creative, clean food and healthy living. Pumpkin, goat cheese, and eggplant make me swoon. I have an insatiable sweet tooth and desire to lift heavy things. 
Emilie — August 10, 2007 @ 4:33 am
This looks delicious! I love zucchini. Are oregano and thyme your favorite herbs?
winedeb — August 10, 2007 @ 12:17 pm
Hey Cara! Since you stopped by my place yesterday, thought I would pay you a visit today.Tomatoes!!!! Yours sounds so great and I definately will be trying this one, as the tomato harvest is in full swing. I like the idea of the rice and grilling out the zuc’s. I am sure it puts a nice touch on the dish!
Valli — August 10, 2007 @ 12:28 pm
Sounds delicious Cara!A very innovative way to use the tomatoes and zucchini that are overflowing in our gardens or at the farmer’s market. I could make a meal of this alone!!!
LYNN — August 10, 2007 @ 1:44 pm
YUM! I will be making this one, just got a nice looking zucchini from the in laws and we have ripened tomatoes to use! Looks great, nice job!
Renea — August 10, 2007 @ 7:24 pm
Yum, that looks delicious! Wish my husband liked zucchini.
LYNN — April 5, 2011 @ 1:20 am
YUM! I will be making this one, just got a nice looking zucchini from the in laws and we have ripened tomatoes to use! Looks great, nice job!
Emilie — April 5, 2011 @ 1:20 am
This looks delicious! I love zucchini. Are oregano and thyme your favorite herbs?