Zucchini and Rice Bake

Zucchini and Rice Bake

This delicious casserole may remind you of Greek moussaka. We used zucchini and rice in place of eggplant and macaroni to create a lovely dish that’s perfect for a potluck supper!

 

1 lb. small zucchini, sliced into very thin rounds
½ teaspoon salt
½ to 1 teaspoon Louisiana hot sauce
1 cup medium grain rice
1 cup finely chopped onion
3 tablespoons butter
3 tablespoons flour
1 teaspoon salt
½ teaspoon freshly ground pepper
½ teaspoon dry mustard
2 cups warm milk
8 ounces shredded cheddar or Colby cheese, divided

Equipment:  9″ x 13″ casserole dish with lid
Natural gas cooktop and oven

Serves 8 to 12

Preheat oven to 375 degrees.

Grease the casserole dish with softened butter.

Place the sliced zucchini in a bowl and toss with the salt and hot sauce.

Cook the rice, fluff with a fork, cover, and set aside.

Melt the butter in a saucepan, add the onion, and cook over low heat until the onion is soft and translucent. Mix together the flour, teaspoon salt, pepper, and dry mustard and whisk into the butter-onion mix. Slowly pour in the milk as you continue whisking. When the sauce has thickened and is beginning to simmer, cover the pan, reduce the heat to very low, and cook for 3 minutes. Remove the cover and stir in 6 ounces of the cheese; cook until the cheese has melted. Remove the pan from the heat.

Spread the zucchini evenly over the bottom of the casserole dish, spoon the cooked rice over the zucchini, and pour the cheese sauce over the rice. Cover and bake for 35 to 40 minutes. Remove the lid, sprinkle on the remaining cheese, and bake for another 5 to 10 minutes uncovered.

Serve with a salad of crisp greens.