Zucchini And Rice Patties Recipes
POTATO, RICE AND ZUCCHINI BAKE
This is a vegetable version of a very popular dish called Taieddra from Salento, Italy which usually has mussels added.
Provided by rjbnewyork
Categories Side Dish Vegetables Squash Zucchini
Time 1h
Yield 6
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish with about 1 tablespoon olive oil.
- Mix tomato, onion, garlic, and parsley in a bowl.
- Place a layer of potato slices in the bottom of the prepared baking dish; sprinkle with about 1/4 the tomato mixture, salt, pepper, and all the rice. Continue layering with potatoes, zucchini, tomato mixture, salt, pepper, and a drizzle of olive oil, ending with a layer of potatoes. Pour in just enough vegetable broth to cover the rice. Sprinkle bread crumbs and Parmesan cheese over top potato layer. Cover dish with aluminum foil.
- Bake in preheated oven for 30 minutes. Remove aluminum foil and bake until top is golden and crusty, about 10 more minutes.
Nutrition Facts : Calories 302.4 calories, Carbohydrate 46.4 g, Cholesterol 1.5 mg, Fat 10.5 g, Fiber 5.4 g, Protein 7 g, SaturatedFat 1.7 g, Sodium 142.9 mg, Sugar 4.4 g
ZUCCHINI PATTIES
These cheesy zucchini patties are an excellent way to use up that abundance of zucchini from the garden. Serve with a bit of tomato sauce or sour cream dabbed on top.
Provided by Sherlie A. Magaret
Categories Side Dish Vegetables Squash Zucchini
Time 30m
Yield 4
Number Of Ingredients 8
Steps:
- In a medium bowl, combine the zucchini, eggs, onion, flour, Parmesan cheese, mozzarella cheese, and salt. Stir well enough to distribute ingredients evenly.
- Heat a small amount of oil in a skillet over medium-high heat. Drop zucchini mixture by heaping tablespoonfuls, and cook for a few minutes on each side until golden.
Nutrition Facts : Calories 244.9 calories, Carbohydrate 15.7 g, Cholesterol 110.8 mg, Fat 14.7 g, Fiber 1.2 g, Protein 12.8 g, SaturatedFat 5 g, Sodium 281.7 mg, Sugar 1.9 g
RICE PATTIES
This is a great way to use leftover rice and any leftover meat, too!
Provided by mis's recipes
Categories Side Dish Rice Side Dish Recipes
Time 50m
Yield 4
Number Of Ingredients 11
Steps:
- Mix rice, onion, Cheddar cheese, egg, garlic, salt, red pepper flakes, black pepper, parsley, and onion powder by hand in a bowl.
- Cover bowl with plastic wrap and refrigerate at least 30 minutes.
- From rice mixture into 4 small patties.
- Heat vegetable oil in a large skillet over medium-high heat. Fry patties in hot oil until lightly browned, about 5 minutes per side.
Nutrition Facts : Calories 134.2 calories, Carbohydrate 12.8 g, Cholesterol 53.9 mg, Fat 7.2 g, Fiber 0.4 g, Protein 4.6 g, SaturatedFat 2.5 g, Sodium 207.9 mg, Sugar 0.6 g
ZUCCHINI AND RICE CASSEROLE
This is a great recipe to use all that zucchini from your garden, cheesy and delicious!
Provided by Paula
Categories Main Dish Recipes Casserole Recipes Rice
Time 1h20m
Yield 10
Number Of Ingredients 11
Steps:
- Bring water to boil, add rice. When water returns to a boil, reduce temperature to a low. Cover rice and cook until rice is tender.
- Preheat oven's broiler. Grease a 9x13 inch baking dish.
- Cut ends from zucchini and steam until tender. Reserve 2 zucchini for garnish, then dice remaining zucchini.
- Combine butter and oil in a Dutch oven and heat until butter is melted. Add rice and diced zucchini, then saute until golden, stirring frequently. Stir in the cheeses until melted and add salt and pepper to taste. Let cool slightly, then stir in eggs quickly. Pour into a prepared baking dish and sprinkle generously with bread crumbs.
- Slice reserved zucchini and arrange around the diced mixture. Drizzle melted butter over top.
- Broil about 6 inches from the source of heat until lightly browned and bubbly.
Nutrition Facts : Calories 261.6 calories, Carbohydrate 19 g, Cholesterol 65.8 mg, Fat 17.5 g, Fiber 1.6 g, Protein 7.9 g, SaturatedFat 7.6 g, Sodium 263 mg, Sugar 2.4 g
ZUCCHINI PATTIES
My sister gave me this recipe and I, in turn, have given it to many of my friends. These patties have a nice flavor and are compatible with just about any entree.
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 4-6 servings.
Number Of Ingredients 9
Steps:
- In a bowl, combine first seven ingredients. Stir in eggs; mix well. Shape into six patties, using about 1/4 cup of zucchini mixture for each patty. , In a skillet, melt butter; cook patties for 4-5 minutes on each side or until lightly browned.
Nutrition Facts : Calories 126 calories, Fat 9g fat (5g saturated fat), Cholesterol 91mg cholesterol, Sodium 398mg sodium, Carbohydrate 6g carbohydrate (1g sugars, Fiber 1g fiber), Protein 5g protein.
ZUCCHINI AND RICE PATTIES
These are very good and easy to throw together, just make sure the pan is heated quite hot before adding as if it is too cool, it makes it harder to handle them and when it comes to flipping they will tend to want to break up. I served these with a corn relish but feel free to have them on their on. I have included the recipe for the relish if you wish to make it.
Provided by The Flying Chef
Categories Lunch/Snacks
Time 40m
Yield 14 Patties
Number Of Ingredients 12
Steps:
- Combine rice, zucchini, onion, parsley, egg, panko flakes and corn in a large bowl, stir with a wooden spoon to mix well.
- Shape into patties (I usually get about 14 patties from this.).
- Heat oil in a large frying pan, once quite hot, but not smoking, add patties in batches and cook until browned on both sides and heated through. Drain on absorbent paper. I served mine with a dollop of corn relish and cream. Recipe follows.
- To Serve: Place salad some salad greens on a plate, arrange patties on this and top with relish if desired.
- Corn Relish and Cream.
- I think this relish is quite delicious and goes great with the patties, I can't get corn relish where I am so I make my own. I am not sure how using a jar of store bought will adjust the taste, (as this is what I have listed for the recipe.) but I am sure it will still taste great.
- Combine all ingredients in a bowl. That's it easy peasy, This makes about 2 cups.
STEAK, ZUCCHINI AND RICE CASSEROLE
Since this is zucchini season I bought some and added it to meat I had left over in the fridge along with cheese and cooked rice and it came out great! You can use whatever steak you have or any meat you have left over.
Provided by appliance queen
Categories Weeknight
Time 55m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350° Mix all ingredients together and put in a casserole dish sprayed with non stick spray oil. Bake at 350° for 45 minutes or until zucchini is tender.
Nutrition Facts : Calories 323.5, Fat 19.3, SaturatedFat 9.9, Cholesterol 62.1, Sodium 556.6, Carbohydrate 17.7, Fiber 0.5, Sugar 1.7, Protein 19.2
TOFU ZUCCHINI PATTIES
These tasty Tofu Zucchini Patties have been adapted from a recipe I found in The Australian Women's Weekly's 'The Health Cookbook'. When I've made them for friends, as a casual luncheon dish, they've always been popular - including with those more conservative diners who had never previously eaten tofu! I've suggested serving them specifically with Greek yoghurt - as that's what I generally use - but I've also served them with tzatziki. If you're looking for a recipe for tzatziki, it's hard to beat Ravenseyes' Recipe #306901 or Recipe #157176. BTW, Australian brown onions are what Americans call yellow onions. The original recipe specified "1 cup packaged breadcrumbs" which I've left in the posted recipe but when I've made these I have used processed fresh breadcrumbs. If you find it easier, you can also process the onion and garlic. I've made the herbs optional as you may prefer some other herb combinations, and if you like your food spicier, feel free to modify the recipe so that it best meets your taste preferences.
Provided by bluemoon downunder
Categories Lunch/Snacks
Time 30m
Yield 12 Tofu Zucchini Patties, 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Blend or process tofu until smooth; transfer to a large bowl and add rice, zucchini, onion, breadcrumbs, rosemary, sage, walnuts, eggs, parsley and garlic; mix well and shape into 12 patties.
- Heat the oil in a large pan, preferably non-stick and cook in batches for about 3 minutes on each side or until browned and heated through; drain on absorbent kitchen paper.
- Serve with the lemon wedges, salad greens or baby spinach leaves and Greek yoghurt or tzatziki.
- NOTES: 2/3 cup (130g/just over 4oz) raw brown rice is needed for this recipe.
Nutrition Facts : Calories 426.9, Fat 18.5, SaturatedFat 3, Cholesterol 105.8, Sodium 278.9, Carbohydrate 53.5, Fiber 7.7, Sugar 6.8, Protein 17.5
ZUCCHINI & PESTO RICE CAKES
If you like pesto these little darlings will make you go, "Wow". They tickle the tastebuds delightfully. Boil the rice in the morning so that it is cold and ready to go at meal time. These make a great vegetarian dinner. Recipe from the October 2009 edition of Recipes+
Provided by Kiwi Kathy
Categories Vegetable
Time 30m
Yield 12 patties, 4 serving(s)
Number Of Ingredients 9
Steps:
- Combine rice, zucchini, onion, eggs, breadcrumbs, parmesan and pesto in a medium bowl. Shape into 12 patties.
- Heat oil in a medium frying pan over a moderate heat. Cook patties in batches for 2 - 3 minutes each side or until golden brown. Drain on paper towels.
- Serve with a salad and lemon wedges.
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