CHEESY ZUCCHINI RICE CASSEROLE

Casseroles|Ciao Bella|Gluten-free|Sides|Vegetarian

Ingredients

2 cups shredded zucchini, packed

3 teaspoons salt, divided

1 cup raw rice, cooked to package directions

1 small onion, finely chopped

2 cups shredded cheddar cheese

1 teaspoon black pepper

1 teaspoon Dish off the Block Ciao Bella Italian Spice Blend

2 tablespoons lemon juice

6 tablespoons butter, softened, divided

½ cup panko breadcrumbs

¼ cup grated parmesan cheese

Instructions

Preheat oven to 375 degrees and coat a small baking dish (12” x 8” or similar size) with non-stick spray.

Place the shredded zucchini in a colander and toss it with 1 teaspoon of the salt. Let it drain in the sink for 30 minutes to release some of the moisture. Press most of the remaining moisture out with paper towels and place the zucchini in a large bowl.

Add the rice, onion, cheddar cheese, remaining 2 teaspoons salt, black pepper, Italian seasoning, lemon juice, and 3 tablespoons of the butter to the bowl with the zucchini and mix until everything is well combined. Place this mixture in the prepared baking dish.

Melt the remaining 3 tablespoons of butter in a small saucepan and add the panko crumbs. Cook, stirring until they are lightly browned. Stir in the parmesan cheese and spread this mixture evenly over the top of the casserole.

Bake for 20-25 minutes until golden brown and bubbly.