Thursday, December 12, 2013

Zucchini-Parmesan Casserole

We have used this casserole as a side dish for many Thanksgiving and Christmas dinners. It can be made a day ahead and holds well in the refrigerator.

2 pounds of zucchini, washed and ends trimmed
Zucchini-Parmesan Casserole
2 Tablespoons butter
1 Tablespoon olive oil
1 cup onion, diced
3 cloves garlic, finely chopped
1 Tablespoon flour
2 1/2 cups half and half
1/2 cup uncooked white rice
1 1/4 cup Parmesan cheese, grated
salt and pepper, to taste

Preheat oven to 425F.
Shred zucchini.
In a large skillet, add butter, oil and onion and saute over medium high heat until onion is soft.
Add garlic and shredded zucchini, cook about 5 minutes, stirring constantly.
Sprinkle in the flour and stir until cooked.
Stir in the half and half, rice, 1 cup of the Parmesan cheese and season with salt and pepper, to taste.
Pour into lightly greased 9x13 inch glass baking dish. Sprinkle the remaining 1/4 cup of Parmesan cheese over top.
Bake 30-35 minutes until golden.
Remove from oven and rest 10-15 minutes. Slice into squares.

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