Cheesy Zucchini, Basil & Rice Casserole
Got extra zucchini? This is a perfect casserole to make for a weekday supper. Vegetarian and gluten-free. Adapted from a recipe found in Cooking Light.
About 8 cups of thinly sliced zucchini
1 cup of chopped onion
½ cup of gluten-free vegetable broth (Check label for allergens)
2 cups cooked white rice (or brown rice, if desired)
1 cup shredded cheddar cheese
1 cup sour cream (Check label for allergens)
½ cup shredded Parmesan cheese, divided
¼ cup of gluten-free bread crumbs (Check label for allergens)
1 tablespoon basil, chopped very well
2 eggs, slightly beaten
Salt and pepper, to taste
A small bit of olive oil - to grease a baking pan
Preheat oven to 350 degrees F.
Combine first three ingredients in a Dutch oven; bring to a boil. Cover, and reduce heat and simmer for about 20 minutes or until the squash is tender. Drain, and moderately mash with a potato masher or large fork.
In a large bowl, combine the squash mixture with the cooked rice, cheddar cheese and the sour cream. Next add 2-3 tablespoons of the Parmesan cheese, the gluten-free bread crumbs, the slightly beaten eggs, the chopped basil, and the salt and pepper to taste. Blend again.
Prepare a 13” x 9” baking pan by lightly greasing with olive oil. Spoon the zucchini and cheese mixture into the prepared pan and sprinkle top with the remaining Parmesan cheese. Bake for about 30 minutes, or until bubbly and hot.
Next preheat broiler, and place casserole dish under the broiler to lightly brown the top.
Serves 8.
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