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.
Cook’s Notes:
To make this in an outdoor Dutch oven, put the zucchini in before the tomatoes and use 10 bricks on top and 14 on bottom for 30 to 50 minutes