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 Monday, Sept. 15, the 258th day of 2014. There are 107 days left in the year.

1864 — 150 years ago: The Rock River Illinois conference of the Methodist Church will hold its annual sessions this week in this city. About 200 ministers are expected to attend.
1889 — 125 years ago: The Brush electric company had prepared a new schedule of rates to become effective Oct. 1, with slightly increased rates to consumers.
1914 — 100 years ago: The Rock Island Aerie of Eagles made plans for the laying of the cornerstone of a new $50,000 Eagles Home. W.C. Maucker is to be master of ceremonies.
1939 — 75 years ago: Col. Charles A. Lindbergh spoke on "America and Foreign War" in a neutrality debate over nation wide radio hook-up.
1964 — 50 years ago: Two awards of the National Safety council were presented to the city of Rock Island today at noon at a meeting held in the YWCA.
1989 — 25 years ago: The final tallies are not yet in for the summer 1989 Quad-Cities tourism season, but officials are expecting the number of visitors to the area to be at least as good as, if not better than, 1988.






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