Zucchini – Rice – Casserole
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 2 m. Zucchini or eggplant
- 1 bunch spring onion (s)
- 1 bell pepper (s), red or yellow
- 250 g cream cheese with herbs
- 150 g rice
- 100 g cheese (Emmentaler), rated
- Herbs, mixed, frozen
- chives
- vegetable broth
- oil
- salt and pepper
- Paprika powder
Print Recipe
Pin Recipe Instructions
- Cook the rice until al dente according to the instructions on the packet. Cut zucchini and bell pepper into small cubes, spring onions into rings. Heat the oil in a saucepan and sauté the spring onions, then add the peppers and zucchini. Fry this for about 4 - 5 minutes.
- In the meantime, dissolve the cream cheese in a second saucepan in a little vegetable stock (not too much, better add something later) and reduce until the sauce has a creamy consistency. Add chives and mixed herbs and season to taste with salt, pepper and paprika powder.
- Now you put the vegetables and rice in a baking dish, mix them and pour the sauce over them. Spread the cheese on top. Put the whole thing in the oven for about 20-30 minutes at 180 ° C, until the cheese is nice and brown.
- Instead of the zucchini you can also use eggplant or a mixture of both!
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