Ingredients
6 cups zucchini, sliced into ¼-inch rounds
1 cup onion, chopped
1 cup carrots, shredded
2 cloves garlic, minced
1 tablespoon olive oil
1 cup long grain white rice, uncooked
2 cups low-sodium chicken broth
1 can cream of mushroom soup (10.5 oz, 98% fat free)
½ cup fat-free half and half
1 teaspoon dried thyme
¾ teaspoon salt
½ teaspoon black pepper
1 cup shredded part-skim mozzarella cheese, divided
¼ cup grated parmesan cheese
2 tablespoons fresh parsley, chopped
Instructions
Preheat the oven to 375°F (190°C).
Grease a 9×13-inch baking dish lightly with oil or cooking spray.
Heat the olive oil in a large skillet over medium heat.
Add the chopped onion and cook for 3–4 minutes until soft.
Add the garlic, shredded carrots, and zucchini slices.
Cook for about 5–6 minutes, stirring occasionally, until the vegetables soften slightly.
Stir in:
uncooked rice
chicken broth
cream of mushroom soup
half and half
thyme
salt
black pepper
Mix everything well.
Add:
½ cup mozzarella cheese
parmesan cheese
Stir until combined.
Pour the mixture into the prepared baking dish and cover tightly with aluminum foil.
Bake for 45 minutes.
Remove the foil, sprinkle the remaining ½ cup mozzarella cheese on top, and bake uncovered for another 10–15 minutes until the cheese melts and becomes golden.
Let it rest for 5 minutes, then garnish with fresh parsley before serving.
Tips
Add cooked chicken for extra protein.
Replace mozzarella with cheddar for a stronger cheese flavor.
Brown rice can be used, but it needs more broth and longer cooking time.
Serving Ideas
This casserole goes well with:
green salad
garlic bread
grilled chicken
roasted vegetables
Enjoy!
Zucchini Rice Casserole – Comfort in Every Bite
