Zucchini & Rice Casserole |
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Prep Time: 30 Minutes Cook Time: 40 Minutes |
Ready In: 70 Minutes Servings: 12 |
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This is just one more way to serve zucchini to your family. It also can be made ahead and baked - then cover tightly and refrigerate overnight to reheat the next day (375F for 20 minutes). This makes 12 servings so feel to cut in half to fit your needs. Ingredients:
2 lbs zucchini, thickly shredded |
2 tablespoons olive oil |
1 medium vidalia onion, chopped |
2 -4 garlic cloves, minced (based on your personal tastes) |
2 tablespoons flour |
2 1/2 cups low-fat milk |
1/2 cup uncooked long-grain white rice |
3/4 cup parmesan cheese, divided |
1 teaspoon dried basil |
1 teaspoon dried thyme |
1 cup lowfat mozzarella cheese, shredded |
1 teaspoon salt |
1 teaspoon pepper |
Directions:
1. Preheat the oven to 425F and grease or spray a 9x13 glass baking dish.
2. Heat the oil in a large skillet over medium-high heat and add the onion and saute until golden, about 10 minutes.
3. Stir in the garlic and shredded zucchini and cook over medium-high heat for 5 minutes, stirring constantly, until zucchini begings to wilt.
4. Sprinkle with the flour and cook, stirring until the flour is absorbed.
5. Stir in the milk, rice, 1/2 parmesan cheese, spices, mozzarella cheese, salt and pepper.
6. Remove from heat and pour into prepared casserole dish then sprinkle the top with the 1/4 cup leftover parmesan cheese.
7. Bake uncovered for 30-40 minutes or until golden and most of the liquid has evaporated.
8. Remove from the oven and let sit for 10-20 minutes before serving.
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