Ingredients:

  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 2 medium zucchini, diced (about 1 lb/450g total)
  • 1 teaspoon dried Italian seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 cups cooked long-grain rice
  • 2 cups milk
  • 1/4 cup all-purpose flour
  • 4 tablespoons unsalted butter
  • 1 cup shredded cheddar cheese
  • 1/2 cup grated parmesan cheese
  • 1/4 cup fresh parsley, chopped (optional garnish)

Instructions:

  1. Preheat oven to 375°F (190°C/Gas Mark 5). Grease a 9x13 inch baking dish.
  2. Heat olive oil in a large skillet over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more. Add zucchini, Italian seasoning, salt, and pepper. Cook until zucchini is slightly tender, about 5-7 minutes.
  3. While the zucchini cooks, melt butter in a saucepan over medium heat. Whisk in flour and cook for 1 minute, creating a roux. Gradually whisk in milk until smooth. Bring to a simmer, stirring constantly. Cook until thickened, about 2-3 minutes. Remove from heat and stir in cheddar cheese and parmesan cheese until melted and smooth.
  4. In a large bowl, combine cooked rice, sautéed zucchini, and cheese sauce. Stir well to combine. Pour the mixture into the prepared baking dish.
  5. Bake for 20-25 minutes, or until golden brown and bubbly.
  6. Let the casserole rest for 5-10 minutes before serving. Garnish with fresh parsley, if desired.