Zucchini, Pork and Light Rice Casserole Dinner

Zucchini, Pork and Light Rice Casserole Dinner


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This casserole dinner will be a great light meal. With the hearty flavors and light consistencies you can have a low-cal dinner.

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Time needed

10 min preparation + 25 min cooking

Serving Size / Yield

3-5 servings


  • 5 C. chicken broth
  • 3 C. fresh zucchini, trimmed
  • 1/2 lb cooked pork, cubed
  • 4 Tbs. butter
  • 1 sm. onion, finely chopped
  • 2 C. medium-grain rice
  • 1/2 C. dry white wine
  • salt
  • pepper
  • 3/4 C. grated parmesan cheese

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Keep the broth warm over heat. Cut the zucchini into thin slices. Melt 3 Tbs. butter in a wide, saucepan. Add the onion and cook over medium heat, stirring occasionally, until very tender and golden, 10 minutes. Stir in zucchini. Cook for 5 minutes. Add the rice and cook until hot, 2 minutes. Add the wine and cook, stirring, until liquid evaporates. Pour 1/2 C. broth over rice. Cook until most of the liquid is absorbed. Continue adding broth about 1/2 C. at a time. Stir every time you ad a bit. Adjust heat so the liquid simmer but rice doesn't stick to the pan. Season with salt and pepper. Use only as much broth as you think is needed. The rice should become tender, and risotto should become creamy. Taste it when you think it might be done. It should take about 18-20 minutes. If broth runs out, use hot water. Remove risotto from the pan. Stir in the cheese and the 1 Tbs. butter. Add the cooked pork and enjoy. 

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