Ingredients
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2 lbs zucchini, thickly shredded
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2 tablespoons olive oil
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1 medium vidalia onion, chopped
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2 -4 garlic cloves, minced (based on your personal tastes)
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2 tablespoons flour
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2 1/2 cups low-fat milk
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1/2 cup uncooked long-grain white rice
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3/4 cup parmesan cheese, divided
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1 teaspoon dried basil
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1 teaspoon dried thyme
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1 cup lowfat mozzarella cheese, shredded
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1 teaspoon salt
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1 teaspoon pepper
Instructions
- Preheat the oven to 425F and grease or spray a 9x13" glass baking dish.
- Heat the oil in a large skillet over medium-high heat and add the onion and saute until golden, about 10 minutes.
- Stir in the garlic and shredded zucchini and cook over medium-high heat for 5 minutes, stirring constantly, until zucchini begings to wilt.
- Sprinkle with the flour and cook, stirring until the flour is absorbed.
- Stir in the milk, rice, 1/2 parmesan cheese, spices, mozzarella cheese, salt and pepper.
- Remove from heat and pour into prepared casserole dish then sprinkle the top with the 1/4 cup leftover parmesan cheese.
- Bake uncovered for 30-40 minutes or until golden and most of the liquid has evaporated.
- Remove from the oven and let sit for 10-20 minutes before serving.