Zucchini-Rice Casserole
Zucchini-Rice Casserole is an moderately easy dinner. Made with 2 tbsp. butter, 1 tbsp. vegetable oil, 1 large onion, chopped (1 c.), 2 tsp. minced garlic and 2 lb. zucchini, scrubbed and shredded coarse (not peeled), this recipe delivers authentic, satisfying flavors. An easy weeknight meal that comes together quickly.
π Recipe adapted from RecipeNLG-Full
Heat oven to 425Β°.
Grease a shallow 1 1/2 to 2-quart baking dish.
In a large skillet, heat butter and oil.
Add onion; cook until tender.
Add garlic and zucchini; increase heat to medium-high and stir 5 minutes.
Sprinkle with flour and stir 1 minute longer until flour is absorbed.
Stir in half and half, rice, 3/4 cup cheese and the salt and pepper.
Pour into prepared dish; sprinkle remaining 1/4 cup cheese over top.
Bake, uncovered, 30 to 35 minutes until golden and bubbly.
Remove from oven and let stand 10 to 20 minutes so custard has time to set before serving.
Makes 12 servings.
π· Perfect Pairings
Complete your meal with these
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