Zucchini-Rice Casserole - cooking recipe

Ingredients

2 Tbsp. butter
1 Tbsp. vegetable oil
1 large onion, chopped
2 tsp. minced garlic
2 lb. zucchini, shredded
1 Tbsp. flour
2 1/2 c. half and half
pepper to taste
1/2 c. uncooked long grain white rice
1 c. grated Parmesan
1 tsp. salt

Preparation

Heat oven to 425\u00b0.
Grease a shallow 2-quart baking dish.
In a large skillet, heat butter and oil. Add onion and stir until tender. Add garlic and zucchini; stir 5 minutes.
Sprinkle with flour and stir 1 minute longer. Stir in half and half, rice, 3/4 cup cheese, salt and pepper.
Pour into dish and sprinkle remaining cheese over top. Bake, uncovered, 20 to 35 minutes. Remove from oven and let stand 10 to 20 minutes. The cooled, baked casserole can be tightly covered and refrigerated overnight or frozen.
Just thaw and bring to room temperature before reheating, covered, in a 375\u00b0 oven for 15 minutes.