Beryl's Zucchini Casserole

Beryl's Zucchini Casserole

Beverly's Sesame Bars Reading Beryl's Zucchini Casserole 1 minute Next HALLELUJAH ACRES CORNBREAD

This recipe, sent in by Beryl, sounds like it would be mighty tasty, but it receives only a One Star (*) rating because it contains TVP and Vegetarian Cheese. One Star recipes should only be used sparingly.

While we don't often eat vegetarian due to certain ingredients, occasionally you may want to enjoy clean vegetarian recipes. Beryl's Zucchini Casserole is a good choice on those occasions. 


1/4 cup Onion (diced)

2 cups Zucchini (sliced)

1/4 cup Rice (uncooked)

16 oz can Tomatoes

1/4 cup TVP

1/4 cup Breadcrumbs

1 teaspoon Garlic powder

1 teaspoon All Purpose seasoning

Celtic Sea Salt (to taste)

2 slices Vegetarian Cheddar Cheese


In a medium skillet, steam sauté the onion. Add zucchini, rice, tomatoes, TVP, and mix well. Preheat oven to 375. Place ingredients in a 2-quart casserole and top with bread crumbs and seasonings. Bake covered for 45 minutes, or until rice is tender. Top with cheese and place back in oven uncovered until cheese melts. Yummy! ENJOY!

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