Zucchini Parmesan & Rice Casserole

Zucchini Parmesan & Rice Casserole

For most of us Zucchini is pretty much available year round but there’s something about Summer that really celebrates the abundance of these squash. This casserole is easy to make and would be perfect as a side to any dish but can also be served on it’s own. A big bowl of this Cheesy Zucchini and Rice is satisfyingly delicious and comforting.

Serves 6

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Ingredients

8 cups grated Zucchini (3 Large Zucchini)

1/2 cup Onion chopped

2 cloves Garlic

2 cups of cooked Rice

1 cup of Parmesan grated

1 cup Mozzarella shreds

2 Tbsp of Fresh Thyme

1 1/2 Tbsp of Basil chopped

2 Vegan Eggs

Salt & Pepper to taste

Topping

2/3 cup Panko Bread Crumbs

1/3 cup Parmesan grated

1 tsp of Italian Seasoning

Salt & Pepper to taste

Directions

1. Grate the Zucchini with either a box grater or food processor. Set aside in a colander to drain (you can add salt but cooking will release the water)

2. In a large skillet on med low heat sauté the Onion until translucent

3. Add in the Garlic, Zucchini and herbs and continue to cook until the Zucchini begins to cook down

4. In a large bowl mix together the cooked rice and grated cheeses. Drain the liquid released from cooking the Zucchini before adding it along with the Vegan Eggs and mix well

5. Add the Rice, Cheese & Zucchini mixture to a buttered baking dish

6. For the topping; mix together the 1/3 cup Parmesan, Panko Bread crumbs and Seasoning and sprinkle on top

7. Cover with foil and bake at 375 for 55 minutes. Uncover and set the oven to broil for 3-5 minutes to brown the top