Zucchini & Rice Casserole - cooking recipe

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
Preparation
    Preheat the oven to 425F and grease or spray a 9x13\" glass baking dish.
    Heat the oil in a large skillet over medium-high heat and add the onion and saute until golden, about 10 minutes.
    Stir in the garlic and shredded zucchini and cook over medium-high heat for 5 minutes, stirring constantly, until zucchini begings to wilt.
    Sprinkle with the flour and cook, stirring until the flour is absorbed.
    Stir in the milk, rice, 1/2 parmesan cheese, spices, mozzarella cheese, salt and pepper.
    Remove from heat and pour into prepared casserole dish then sprinkle the top with the 1/4 cup leftover parmesan cheese.
    Bake uncovered for 30-40 minutes or until golden and most of the liquid has evaporated.
    Remove from the oven and let sit for 10-20 minutes before serving.

Leave a comment