Mt. Rainer Zucchini and Rice
This is a recipe some coworkers of mine made for an outdoor Dutch oven cooking competition about 20 years ago and I've adapted to a conventional oven. My wife loves this and we've even had it as a main course although it is better suited to a side dish due to its rich flavor.
- Preparation:
- Cooking:
- Total:
- Serves: 8 persons
Ingredients
- ¼cup butter
- 1onion, diced
- 1cup brown and wild rice mix
- ¼cup water
- 2large tomatoes, diced
- 4small zucchini, sliced
- ½cup shredded Colby cheese
- 2cups sour cream
- 2cloves garlic, crushed
- 1teaspoon salt
- ¼teaspoon Italian seasoning
- ¼teaspoon red pepper flakes
- ¼teaspoon black pepper
Instructions
Step 1
Preheat oven to 375 degrees F (190 degrees C).Step 2
Melt butter in a Dutch oven over medium-low heat. Mix onion, brown and wild rice mix, and water in the melted butter. Layer tomatoes over rice mixture; top with zucchini. Cover zucchini with Colby cheese.Step 3
Mix sour cream, garlic, salt, Italian seasoning, red pepper flakes, and black pepper together in a bowl; spread over Colby cheese layer. Cover Dutch oven.Step 4
Bake in the preheated oven until rice is tender and cheese is bubbling, about 45 minutes.