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zucchini lasagna casserole no pasta


this recipe is an entry for main course in the rsc summer 2004 contest (rest time not included in cook time)


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  1. Place rice
  2. Chicken stock
  3. Butter and salt in medium saucepan
  4. Bring to boil
  5. Reduce heat
  6. Simmer tightly covered for 45 minutes
  7. No peeking
  8. Or until rice is tender and liquid absorbed
  9. Fluff with a fork and set aside to cool
  10. The rice can be prepared ahead
  11. Preheat oven to 400f degrees
  12. Cut zucchini in half lengthwise and in half again if necessary to cover the bottom of a 9 x 13 baking dish
  13. Do not peel and place the unpeeled pieces cut side up
  14. Sprinkle with salt to taste
  15. In a large mixing bowl
  16. Add cooked rice
  17. Ground chicken
  18. Ricotta cheese
  19. Fresh sage
  20. Stewed tomatoes
  21. Chicken stock
  22. Garlic and chipotle peppers with some of the adobo sauce
  23. If using
  24. Mix well
  25. Whisk together the buttermilk and the cornstarch until smooth
  26. Add to rice mixture and mix well
  27. Spread rice mixture evenly over the zucchini
  28. Combine fresh bread cubes and shredded cheese
  29. Sprinkle mixture evenly over th rice mixture
  30. Place on the middle rack of the oven and bake uncovered for 60 minutes or until the middle is set
  31. Remove from oven and let rest 15 minutes
  32. Cut into squares and serve hot
  33. Can be made ahead and refrigerated
  34. Add 5 or 10 minutes to cook time
  35. Freezes well

Step 15

Total Time in Minute 125

Ingredients Count 15

cooking zucchini lasagna casserole  no pasta

See More Relate Photo


Brown rice

Chicken stock




Ground chicken

Ricotta cheese

Sage leaves

Stewed tomatoes


Chipotle chile in adobo




Brown bread

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