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Zucchini Rice Casserole

Zucchini Rice Casserole
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This easy and comforting zucchini rice casserole is a hearty, flavorful dish perfect for a weeknight dinner. Loaded with tender zucchini, savory rice, and a creamy, cheesy binder, it’s a family-friendly meal that satisfies.

Ingredients

Scale
  • 2 tbsp olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 3 medium zucchini, shredded or finely diced
  • 1 cup uncooked long-grain white rice
  • 2 cups chicken or vegetable broth
  • 1/2 cup sour cream (or plain Greek yogurt)
  • 1/2 cup grated Parmesan cheese
  • 1 cup shredded mozzarella cheese, divided
  • 1/4 cup chopped fresh parsley
  • Salt and black pepper to taste

Instructions

  1. Preheat oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
  2. In a large skillet or Dutch oven, heat olive oil over medium heat. Add chopped onion and cook until softened, about 5 minutes. Add minced garlic and cook for another minute until fragrant.
  3. Stir in the shredded zucchini and cook until some of the moisture has evaporated, about 5-7 minutes.
  4. Add the uncooked rice and broth to the skillet. Bring to a simmer, then reduce heat to low, cover, and cook for 15-20 minutes, or until rice is mostly tender and liquid is absorbed.
  5. Remove from heat. Stir in sour cream, Parmesan cheese, 1/2 cup of the mozzarella cheese, fresh parsley, salt, and pepper until well combined.
  6. Transfer the mixture to the prepared baking dish. Sprinkle the remaining 1/2 cup of mozzarella cheese over the top.
  7. Bake for 20-25 minutes, or until golden brown and bubbly. Let stand for 5 minutes before serving.

Notes

For an extra layer of flavor, try adding a pinch of dried oregano or thyme to the casserole mixture before baking.

Find it online: https://seasonedrecipe.com/zucchini-rice-casserole/