Zucchini Rice Casserole
Zucchini Rice Casserole, a decadent small batch recipe for a creamy, comforting side dish!
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 4 servings
- 3 tablespoons unsalted butter divided
- 1/4 cup onion small dice
- 1 1/2 cups zucchini 1/2 inch dice, or use a mix of zucchini and yellow squash
- 1 tablespoon all-purpose flour
- 1/8 teaspoon garlic powder
- 1/8 teaspoon onion powder
- 1/8 teaspoon paprika
- 1/2 teaspoon kosher salt
- 5 cracks fresh black pepper
- 3/4 cup milk
- 1/2 cup shredded cheddar cheese
- 1 1/2 cups cooked rice
- 1 tablespoon fresh parsley fine chop
- 1/2 cup shredded cheddar and Monterey jack blend
Preheat the oven to 350 degrees. Grease a 5-inch baking dish, set aside.
Melt one tablespoon of the butter in a large skillet over medium heat, add the onions and saute until translucent, about 5 minutes, stirring occasionally. Add the zucchini and cook until slightly golden brown, stirring occasionally. Set aside.
In a small pot, add the remaining butter and melt over medium heat. Add the flour and dried spices, salt, and pepper whisk to combine, let cook one minute.
Slowly add the milk, stirring constantly to avoid lumps. Cook 5 minutes or until thickened. Remove from the heat, add the cheddar and stir until combined and smooth. Mix cheese sauce with the cooked rice, half of the parsley, and the zucchini mixture until combined. Pour into prepared baking dish.
Top with the shredded cheddar and Monterey jack blended cheese. Bake for 25-30 minutes until bubbly. Garnish with remaining parsley, optional.
Calories: 316kcal | Carbohydrates: 24g | Protein: 11g | Fat: 19g | Saturated Fat: 12g | Cholesterol: 56mg | Sodium: 492mg | Potassium: 261mg | Fiber: 1g | Sugar: 4g | Vitamin A: 830IU | Vitamin C: 10.4mg | Calcium: 277mg | Iron: 0.8mg