1/2 Photos of Zucchini & Rice Casserole
1 hr 10 mins
Found on the Club Mom website in 2000. 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.
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Units: US | Metric
- 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
- 1Preheat the oven to 425F and grease or spray a 9x13" glass baking dish.
- 2Heat the oil in a large skillet over medium-high heat and add the onion and saute until golden, about 10 minutes.
- 3Stir in the garlic and shredded zucchini and cook over medium-high heat for 5 minutes, stirring constantly, until zucchini begings to wilt.
- 4Sprinkle with the flour and cook, stirring until the flour is absorbed.
- 5Stir in the milk, rice, 1/2 parmesan cheese, spices, mozzarella cheese, salt and pepper.
- 6Remove from heat and pour into prepared casserole dish then sprinkle the top with the 1/4 cup leftover parmesan cheese.
- 7Bake uncovered for 30-40 minutes or until golden and most of the liquid has evaporated.
- 8Remove from the oven and let sit for 10-20 minutes before serving.
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Nutritional Facts for Zucchini & Rice Casserole
Serving Size: 1 (154 g)
Servings Per Recipe: 12
- Amount Per Serving
- % Daily Value
- Calories 119.2
- Calories from Fat 43
- Total Fat 4.8 g
- Saturated Fat 1.8 g
- Cholesterol 8.0 mg
- Sodium 318.8 mg
- Total Carbohydrate 13.5 g
- Dietary Fiber 1.1 g
- Sugars 5.0 g
- Protein 5.9 g
The following items or measurements are not included:
lowfat mozzarella cheese