Description
A simple and delicious zucchini and rice casserole perfect for busy weeknights.
Ingredients
Scale
- 2 medium zucchinis, sliced
- 1 cup uncooked rice
- 2 cups vegetable broth
- 1 cup shredded cheese (cheddar or mozzarella)
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C).
- In a large skillet, sauté the onion and garlic until translucent.
- Add the sliced zucchini and cook for about 5 minutes.
- Stir in the rice, vegetable broth, Italian seasoning, salt, and pepper.
- Bring to a boil, then reduce heat and simmer for 10 minutes.
- Transfer the mixture to a greased baking dish and top with shredded cheese.
- Bake in the preheated oven for 25-30 minutes, or until the cheese is bubbly and golden.
Notes
- Feel free to add other vegetables like bell peppers or spinach.
- For a protein boost, consider adding cooked chicken or beans.
- This dish can be made ahead of time and reheated.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 20mg
Keywords: Zucchini, Rice, Casserole, Quick Dinner, Weeknight Meal