Description
Creamy Zucchini Casserole is a comforting dish made with tender zucchini, rice, cheese, and a creamy sauce, perfect for any meal.
Ingredients
- 2 medium zucchinis, sliced (about 4 cups)
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 cup cooked rice (white or brown)
- 1 cup shredded cheddar cheese
- 1 cup sour cream
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon red pepper flakes (optional)
- 1/2 cup breadcrumbs
- 2 tablespoons olive oil
- 1/4 cup grated Parmesan cheese
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with cooking spray or a little olive oil.
- In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté for about 3-4 minutes until translucent. Add the minced garlic and cook for an additional minute until fragrant.
- Add the sliced zucchini to the skillet and cook for about 5-7 minutes, stirring occasionally, until the zucchini is tender but not mushy. Remove from heat.
- In a large mixing bowl, combine the cooked rice, sautéed zucchini mixture, shredded cheddar cheese, sour cream, oregano, salt, black pepper, and red pepper flakes (if using). Mix until well combined.
- Pour the mixture into the prepared baking dish, spreading it evenly. Sprinkle the breadcrumbs and grated Parmesan cheese on top.
- Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and bubbly. Let it cool for about 5 minutes before serving.
Notes
- For a healthier option, substitute Greek yogurt for sour cream.
- Add cooked ground turkey or sausage to the mixture for extra protein and flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 30mg