Nonni Anne’s Zucchini & Rice Casserole
- 1 Cup Uncooked Rice
- 2 Lbs. Zucchini
- 1 1/2 Cup Grated Mild Cheddar
- 1/2 Cup Thinly Sliced Green Onions
- 1/3 Cup Chopped Italian Parsley
- 1/3 Cup Canola Oil
- 3 Eggs Slightly Beaten
- Rosemary Powder to Taste
- Garlic Powder to Taste
- Salt and Pepper
Cook rice until tender in salted water.
Cook whole zucchini in water about 15 minutes. (NO More)
Chop fine and drain if necessary.
Mix rice and all ingredients together seasoning to taste.
Turn into greased 9X13 casserole and bake at 350* about 1 hour or until firm.