Dilled Zucchini Rice Bake -- Quad-Cities Online Recipe Book
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Side Dishes:

Dilled Zucchini Rice Bake

Comment on this recipe

This is so good I buy zucchini in winter time to make it, all year round.

Ingredients

4 medium zucchini, sliced
2 cups cooked brown rice
1 carton (16 ounces) cottage cheese
1 medium onion, chopped
2 eggs, beaten
Salt and pepper to taste
1 tablespoon dillweed
Parmesan cheese

Instructions

Cook zucchini in saucepan in salted water to cover for 5 minutes or until tender-crisp; drain. Combine rice and next three ingredients and seasonings in bowl; mix well. Layer zucchini and rice mixture, half at a time, in a buttered 2-quart casserole. Top with Parmesan cheese. Bake at 350 degrees for 45 minutes or until browned and bubbly. Makes 4-6 servings.

Phyllis Butterfield
Geneseo




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  Today is Wednesday, April 16, the 106th day of 2014. There are 259 days left in the year.
1864 -- 150 years ago: Yesterday some bold thief stole a full bolt of calico from a box in front of Wadsworth's store, where it was on exhibition.
1889 -- 125 years ago: A team belonging to Peter Priese got away from its driver and made a mad run across the Rock Island Bridge. The driver was thrown from his seat but not hurt.
1914 -- 100 years ago: Carlton Taylor was appointed district deputy grand master for the 14th
Masonic District of Illinois.
1939 -- 75 years ago: Moline's million dollar municipal airport was dedicated to air transportation and the national defense by Lt. Gov. John Stelle.
1964 -- 50 years ago: THE ARGUS will be election headquarters for Rock Island County tomorrow night, and the public is invited to watch the operation. The closing of the polls at 6 p.m. will mark the start of open house in the newsroom. Visitors will see staff members receiving, tabulating and posting returns.
1989 -- 25 years ago: Few bricks actually tumbled, but no one seemed to mind as about 1,000 people gathered to celebrate the formal start of demolition at the site of a downtown civic center.




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