ZUCCHINI & RICE CASSEROLE

Zucchini & Rice Casserole image

Provided by HokiesMom

Time 1h10m

Yield 12 serving(s)

Number Of Ingredients 13

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

Steps:

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.