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Zucchini and Rice Casserole
Zucchini and Rice Casserole
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Prep Time:
30 minutes
Cook Time:
40 minutes
Total Time:
80 minutes
Savor every bite of this irresistible zucchini and rice casserole that guarantees an empty plate in no time. Perfect for enjoying a bountiful zucchini harvest.
Ingredients:
  • 1.5 cups water
  • 0.5 cup uncooked white rice
  • 2 pounds zucchini
  • 0.25 cup butter
  • 0.25 cup vegetable oil
  • 0.5 cup grated Parmesan cheese
  • 0.5 cup shredded Cheddar cheese
  • salt and pepper to taste
  • 2 eggs, beaten
  • 1 cup bread crumbs
  • 2 tablespoons butter, melted
Instructions:
  • In a saucepan, bring 1 1/2 cups of water to a boil. Stir in rice, return to a boil, then simmer on low with a lid until rice is tender.
  • Place a steamer insert in a saucepan filled with water just below the bottom of the steamer. Bring the water to a boil, then add whole zucchini. Cover and steam until tender, for 2 to 6 minutes. Transfer the zucchini to a cutting board and let it cool briefly.
  • Preheat the broiler in the oven. Grease a 9x13-inch baking dish. Slice two zucchini for garnish and dice the rest.
  • In a Dutch oven, melt 1/4 cup of butter with oil. Sauté rice and diced zucchini until golden, stirring often. Mix in Parmesan and Cheddar until melted, season with salt and pepper. Cool slightly before stirring in eggs. Pour into a baking dish, sprinkle with bread crumbs. Top with sliced zucchini, drizzle with 2 tablespoons melted butter.
  • Broil until golden brown and bubbly.

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