Zucchini-Rice Casserole

Name: Zucchini-Rice Casserole
Ingredients: 2 Tbsp. butter; 1 Tbsp. vegetable oil; 1 large onion, chopped (1 c.); 2 tsp. minced garlic; 2 lb. zucchini, scrubbed and shredded coarse (not peeled); 1 Tbsp. flour; 2 1/2 c. half and half; 1/2 c. uncooked long grain white rice; 1 c. grated Parmesan cheese; salt and pepper to taste

10 ingredients

11 steps

Ingredients

2 Tbsp. butter
1 Tbsp. vegetable oil
1 large onion, chopped (1 c.)
2 tsp. minced garlic
2 lb. zucchini, scrubbed and shredded coarse (not peeled)
1 Tbsp. flour
2 1/2 c. half and half
1/2 c. uncooked long grain white rice
1 c. grated Parmesan cheese
salt and pepper to taste

Directions

1

Heat oven to 425°.
2

Grease a shallow 1 1/2 to 2-quart baking dish.
3

In a large skillet, heat butter and oil.
4

Add onion; cook until tender.
5

Add garlic and zucchini; increase heat to medium-high and stir 5 minutes.
6

Sprinkle with flour and stir 1 minute longer until flour is absorbed.
7

Stir in half and half, rice, 3/4 cup cheese and the salt and pepper.
8

Pour into prepared dish; sprinkle remaining 1/4 cup cheese over top.
9

Bake, uncovered, 30 to 35 minutes until golden and bubbly.
10

Remove from oven and let stand 10 to 20 minutes so custard has time to set before serving.
11

Makes 12 servings.