Step 1 of 11
Cheesy Zucchini and Rice Casserole
Preheat the oven to 375°F.
Step 2 of 11
Cheesy Zucchini and Rice Casserole
Spray a 9x13-inch baking dish with nonstick cooking spray. Set aside.
Step 3 of 11
Cheesy Zucchini and Rice Casserole
Cut the zucchini into 3/4-inch pieces. Finely chop the onion. Mince the garlic.
Step 4 of 11
Cheesy Zucchini and Rice Casserole
Set a large pot over medium-high heat and add the butter. Once butter is melted, add the onions and zucchini. Saute until onions are softened and zucchini is slightly tender, 5-6 minutes. Add the garlic and thyme leaves and cook until fragrant, about 1 minute.
Step 5 of 11
Cheesy Zucchini and Rice Casserole
Sprinkle the flour over zucchini and onions and stir to coat. Slowly pour the broth into the pot, stirring vigorously to dissolve flour. Pour in the half-and-half and season with the salt and black pepper.
Step 6 of 11
Cheesy Zucchini and Rice Casserole
Cook the sauce, stirring constantly, until it begins to bubble and thicken, 3-4 minutes. Remove pot from heat.
Step 7 of 11
Cheesy Zucchini and Rice Casserole
Add the shredded cheese to sauce and stir until melted. Add the cooked rice and fold until thoroughly coated in sauce and the zucchini is well distributed.
Step 8 of 11
Cheesy Zucchini and Rice Casserole
Pour the zucchini and rice mixture into the prepared baking dish. Sprinkle evenly with the shredded cheese.
Step 9 of 11
Cheesy Zucchini and Rice Casserole
Bake the casserole on middle rack of oven until bubbling at edges and cheese is golden brown on top, 30-35 minutes.
Step 10 of 11
Cheesy Zucchini and Rice Casserole
Check to see that casserole is done. Remove from oven or add time as needed.
Step 11 of 11
Cheesy Zucchini and Rice Casserole
Allow the casserole to rest for 10-15 minutes before serving.