Dinner

Zucchini Rice Pea Casserole is for Dinner.

Zucchini Rice Pea Casserole takes 40 minutes to prepare.

Zucchini Rice Pea Casserole takes 45 minutes to cook.

Zucchini Rice Pea Casserole makes 12 servings.

The ingredients for Zucchini Rice Pea Casserole are:

1.5 cups Brown Rice, Long Grain
3 cups reduced-sodium chicken broth
4 cups diced zucchini (or (1) large zucchinni works also
1 large onion
3/4 teaspoon salt
1 1/2 cup skim milk
3 Tablespoons all-purpose flour
2 cups low fat cheese (they suggest pepper jack cheese)
1 cup fresh corn kernals ( I substituted fresh peas)
2 teaspoons extra-virgin olive oil
8 ounces turkey, ground (or turkey sausage)
4 ounces reduced-fat cream cheese (Neufchatel)
1/4 cup chopped jalapeno peppers - OPTIONAL

Here is how you make Zucchini Rice Pea Casserole:

1. Preheat oven to 3752. Pour rice into a 9 x 13" dish. Bring broth to a simmer in a small saucepan. Stir hot broth, zucchini, bell peppers, onion and salt into the rice. Cover with foil. Bake for 45 min. Remove foil and continue baking until the rice is tender and most of the liquid is absorbed, 35 to 45 minutes more if needed.3. Meanwhile, whisk milk and flour in a small saucepan. Cook over medium heat until bubbling and thickened. 3 to 4 minutes. Reduce heat to low. Add 1 1/ cups cheese and peas and cook, stirring until the cheese is melted. Set aside.4 Heat oil in large skillet, add turkey. Cook, until lightly browned.5. When rice is done, stir turkey and cheese sauce together. Sprinkle the remaining 1/2 cup cheese on top and dollop cream cheese by the teaspoonful over the casserole. Tope with jalapeno. Serves 12, (1 cup each)Number of Servings: 12Recipe submitted by SparkPeople user HEALTHYQUEST1.

The nutritional information for Zucchini Rice Pea Casserole is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 153.8

• Total Fat: 5.6 g
• Cholesterol: 24.4 mg
• Sodium: 516.6 mg
• Total Carbs: 16.8 g
• Dietary Fiber: 2.5 g
• Protein: 10.2 g

The dietary needs meet for Zucchini Rice Pea Casserole is Low Fat