Cheesy Zucchini and Rice Casserole
Cheesy Zucchini and Rice Casserole
This Zucchini and Rice Casserole is a delicious and easy one-pan meal. It’s a satisfying vegetarian dish with a rich flavor from fresh herbs and melted cheese.
Equipment
- 13x9x2-inch baking dish
- medium-sized bowl
Ingrediënten
- 3 tbsp. olive oil
- 5 or 6 fresh basil leaves chopped
- 2 cloves garlic minced
- 1 medium onion chopped
- 2 c. brown rice cooked
- 2 medium zucchini sliced
- ¼ c. bread crumbs
- 4 oz. monterey jack cheese grated
- Salt and pepper
Instructies
- Preheat the oven to 375°F (190°C).
- In a medium-sized bowl, combine the olive oil, basil, garlic, salt, and pepper.
- Spread the cooked brown rice evenly in the bottom of a 13x9x2-inch baking dish.
- Arrange a layer with half of the zucchini slices on top of the rice.
- Sprinkle the layer of zucchini with the bread crumbs and half of the grated cheese.
- Drizzle with half of the olive oil sauce.
- Sprinkle the chopped onion over the dish, followed by the remaining zucchini slices.
- Top with the remaining cheese and drizzle the remaining olive oil sauce over the entire casserole.
- Bake, uncovered, for about 1 1/2 hours, or until the zucchini is tender and the cheese is golden and bubbly.
Notes / Tips / Wine Advice:
Summary
This hearty casserole is a great way to use fresh zucchini. Layered with tender rice and topped with savory cheese, it’s a satisfying and comforting meal that’s perfect for a family dinner.Wine Advice
A medium-bodied white wine like an un-oaked Chardonnay or a light red wine such as a Pinot Noir would pair well with the rich, savory flavors of the casserole.Nutritional Information
Calories: 280 kcal | Carbohydrates: 35 g | Protein: 8 g | Fat: 12 g | Fiber: 4 g | Sugar: 2 g | Salt: 0.7 g
