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 Time: 15 mins
• Cooking Time: 45 mins
• Total Time: 60 mins
• Calories: 290 Calories

Ingredients

• ¼ cup butter
• ¼ cup water
• 1 teaspoon salt
• 2 cups sour cream
• 1 onion, diced
• 2 cloves garlic, crushed
• ¼ teaspoon Italian seasoning
• 2 large tomatoes, diced
• ¼ teaspoon red pepper flakes
• ¼ teaspoon black pepper
• ½ cup shredded Colby cheese
• 4 small zucchini, sliced
• 1 cup brown and wild rice mix

Recipe 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.