Mt. Rainier Zucchini and Rice

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Mt. Rainier Zucchini and Rice

Ingredients

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

Directions

  • Step 1
    Preheat oven to 375 degrees.
  • 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

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