UACES Facebook Zucchini Rice Casserole
skip to main content

AR Foods Blog



Zucchini Rice Casserole

by Lindsey Sexton - March 15, 2018

Zucchini Rice Casserole text and image

Zucchini Rice Casserole                                                                                        Print 4x6, 5x7, Full Page
Serves 10 


4 cups cooked rice
1 pound diced zucchini or yellow squash
2 bell peppers, chopped
1 large onion, chopped
1 cup 1% milk
1 ½ cups shredded low-fat cheese
1 can no salt corn, drained and rinsed
½ pound ground turkey sausage
1 can reduced sodium cream of chicken soup


  • Preheat oven to 375°F. Spray 9x13 baking dish with non-stick cooking spray.
  • In large skillet, crumble and brown turkey sausage. When cooked, add peppers, onions and zucchini and cook until soft.
  • In large bowl, mix all ingredients until well combined
  • Pour into baking dish. Bake 35-45 minutes or until hot throughout.

Nutrition Information per Serving
Calories 227, Fat 6g, Protein 11g, Fiber 3g, Sodium 487mg, Carbohydrate 35g