Zucchini Rice Casserole

4 from 1 vote

Zucchini Rice Casserole is a delicious casserole filled with vegetables and rice with a creamy garlic sauce. A hearty side dish or meatless main dish for any night of the week.

Prep Time15

Cook Time45

Total Time1

Course: Side Dishes

Cuisine: American

Keyword: pellet grill side dish, rice casserole with zucchini, summer casserole, zucchini casserole

Servings: Servings

Calories: 345kcal

Author: Milisa

Ingredients

1 medium zucchini
2 cups cooked rice
1 cup bell peppers diced
1 cup onion diced
1 carrot shredded
2 tablespoons olive oil
1 tablespoon granulated garlic
1 1/2 teaspoons kosher salt
1 teaspoon pepper

for the sauce

2 tablespoons salted butter
1 garlic clove minced
2 tablespoons all purpose flour
3/4 cup whole milk
1/2 cup heavy cream
1/2 teaspoon kosher salt
1 cup finely grated parmesan cheese
1 tablespoon fresh basil cut into ribbons for optional garnish

Instructions

Preheat pellet grill or oven to 350°.
Slice zucchini longwise in ⅛ inch thick slices using a mandoline if available.
Cook shredded carrots, diced onions and bell peppers in a skillet coated with olive oil over medium heat, stirring occasionally until vegetables are softened.
Add cooked rice to the cooked vegetables and season with garlic, salt and pepper. Mix well.
Spread rice mixture onto slices of zucchini and roll up.
Place seam side down in a 8 x 11 inch casserole dish.
Make the garlic cream sauce by melting butter in a pan with minced garlic over medium heat. Add flour and whisk together, cooking 2-3 minutes.
Add milk, heavy cream and salt. Whisk together, cooking until sauce is thickened, about 5 minutes.
Remove from heat and whisk in finely grated parmesan cheese.
Pour sauce over the zucchini rolls.
Cook on the grill or in the oven for 45 minutes or until golden brown.
Garnish with fresh basil if desired.

Notes

Storage: Store leftover zucchini rice casserole in an airtight container or covered casserole dish in the refrigerator up to 4 days.

Reheat: Cook in a skillet over medium heat, stirring until heated through or heat in oven for 15 minutes.

Variations: Make into a layered casserole by placing zucchini slices into the bottom of a greased casserole dish. Spread the rice mixture over the zucchini slices and top with another layer of zucchini. Top with sauce and use the same cooking instructions.

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