Zucchini mushroom rice casserole

Zucchini mushroom rice casserole
Zucchini mushroom rice casserole

A delicious zucchini, mushrooms rice casserole is an easy recipe. Juicy, nutritious and fragrant, this garnish can be a part of any festive table, and it will be a wonderful side dish for poultry and meat. 


  • Zucchini – 500 g.
  • Carrots – 1 pc.
  • Champignons – 200 g.
  • Rice – 200 g.
  • Hard cheese – 100 g.
  • Vegetable oil –30 ml.
  • Chicken egg – 2 pcs.
  • Milk – 125 ml.
  • Salt to taste

How to cook zucchini mushroom rice casserole (recipe instruction)

  1. Boil the rice.
  2. Cut zucchini lengthwise. Fry on both sides in vegetable oil.
  3. Cut the mushrooms and fry with grated carrots.
  4. Mix grated cheese with rice.
  5. Grease the baking dish with oil.
  6. Beat the eggs with milk and salt.
  7. Ladle zucchini in the form on the bottom and walls.
  8. In the middle spread half of the rice, then carrots with mushrooms.
  9. Then add egg milk mixture.
  10. Place the future casserole in a heated oven and bake rice with zucchini and mushroom until ready for 20 – 30 minutes.
Zucchini mushroom rice casserole calories

Enjoy your meal!