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Ingredients
- 3 tablespoons butter
- 1/2 cup onion finely chopped
- 2 cloves garlic minced
- 4 cups zucchini (2 1/2 lbs.) grated
- 1 1/2 teaspoons salt
- 1/2 teaspoon ground pepper
- 4 shakes tabasco sauce
- 2 tablespoons all-purpose flour
- 1 1/2 cups vegetable broth
- 1 cup cream ( or 1/2 and 1/2)
- 3/4 cup long-grain white rice
- 3/4 cup Parmesan cheese (or Cheddar) grated
Preparation
Step 1
I substituted cheddar for parmesan last time I made it.
It really is good and serves 8.
Preheat oven to 400. Spray a 13 x 9 baking dish. Saute onion and garlic in melted butter til onion is softened about 2 to 3 minutes. Add zucchini and cook until it no longer gives off moisture. (about 4 to 6 minutes). Season with salt, pepper and tobacco sauce. Sprinkle with flour and cook
whisking for 2 minutes. Gradually stir in the broth, whisking until smooth. Add cream and bring mix to a boil.
Pour mixture into casserole dish.
Sprinkle with the rice and need. (press rice into ingredients)
Bake 25 to 35 minutes until rice is tender and cheese is golden. May take a little longer.
NOTE: I believe this could use possibly a quarter cup more liquid. I always have to add a little more before the rice cooks thoroughly.