This creamy, cheesy zucchini and rice casserole is sure to be a new Meatless Monday favorite.
Satisfy your sweet tooth with this easy-to-make recipe for Cheesy Zucchini and Rice Casserole.
1. Info for Cheesy Zucchini and Rice Casserole
- Cook Time: 50 min
- Total Time: 50 min
- Servings: 8
- Calories: 630.68 kcal
2. Ingredients for Cheesy Zucchini and Rice Casserole
- Nonstick cooking spray
- 3 zucchini (medium)
- 1/2 yellow onion (large)
- 2 cloves garlic
- 3 Tbsp. salted butter
- 4 sprigs fresh thyme (stems discarded)
- 1/3 cup all-purpose flour
- 1 cup chicken or vegetable broth
- 2 cup half-and-half
- 1 tsp. salt
- 1/4 tsp. black pepper
- 1/4 cup shredded Gruyere cheese (for rice)
- 1/3 cup shredded Parmesan cheese
- 4 cup short-grain rice (cooked)
- 1 1/2 cup shredded Gruyere cheese (for topping)
Preheat the oven to 375°F.
Spray a 9×13-inch baking dish with nonstick cooking spray. Set aside.
Cut the zucchini into 3/4-inch pieces. Finely chop the onion. Mince the garlic.
Set a large pot over medium-high heat and add the butter. Once butter is melted, add the onions and zucchini. Saute until onions are softened and zucchini is slightly tender, 5-6 minutes. Add the garlic and thyme leaves and cook until fragrant, about 1 minute.
Sprinkle the flour over zucchini and onions and stir to coat. Slowly pour the broth into the pot, stirring vigorously to dissolve flour. Pour in the half-and-half and season with the salt and black pepper.
Cook the sauce, stirring constantly, until it begins to bubble and thicken, 3-4 minutes. Remove pot from heat.
Add the shredded cheese to sauce and stir until melted. Add the cooked rice and fold until thoroughly coated in sauce and the zucchini is well distributed.
Pour the zucchini and rice mixture into the prepared baking dish. Sprinkle evenly with the shredded cheese.
Bake the casserole on middle rack of oven until bubbling at edges and cheese is golden brown on top, 30-35 minutes.
Check to see that casserole is done. Remove from oven or add time as needed.
Allow the casserole to rest for 10-15 minutes before serving.