Ingredients
-
2
-
2
-
1
-
2 - 4
-
2
-
2 1/2
-
1/2
-
3/4
-
1
-
1
-
1
-
1
-
1
-
-
Directions
Zucchini & Rice Casserole, Found on the Club Mom website in 2000 This is just one more way to serve zucchini to your family It also can be made ahead and baked — then cover tightly and refrigerate overnight to reheat the next day (375F for 20 minutes) This makes 12 servings so feel to cut in half to fit your needs , We loved this recipe The zucchini used was quite juicy, and I had no problems with the cooking time I found it to be flavourful and a delicious side that my whole family loved Made for ZWT 8 France :), We liked it, but had the same problem cooking it that Breezermom had I would try again at a lower temp for a longer period Thanks HokiesLady
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
Preheat the Oven to 425f and Grease or Spray a 9x13" Glass Baking Dish. |
|
2
Done
|
Heat the Oil in a Large Skillet Over Medium-High Heat and Add the Onion and Saute Until Golden, About 10 Minutes. |
|
3
Done
|
Stir in the Garlic and Shredded Zucchini and Cook Over Medium-High Heat For 5 Minutes, Stirring Constantly, Until Zucchini Begings to Wilt. |
|
4
Done
|
Sprinkle With the Flour and Cook, Stirring Until the Flour Is Absorbed. |
|
5
Done
|
Stir in the Milk, Rice, 1/2 Parmesan Cheese, Spices, Mozzarella Cheese, Salt and Pepper. |
|
6
Done
|
Remove from Heat and Pour Into Prepared Casserole Dish Then Sprinkle the Top With the 1/4 Cup Leftover Parmesan Cheese. |
|
7
Done
|
Bake Uncovered For 30-40 Minutes or Until Golden and Most of the Liquid Has Evaporated. |
|
8
Done
|
Remove from the Oven and Let Sit For 10-20 Minutes Before Serving. |
