Cheesy Zucchini and Rice Casserole

Instructions

step 1 Preheat your oven to 375°F (190°C) and grease a baking dish. /n
step 2 Heat olive oil in a skillet over medium heat and sauté onion until softened, then add garlic and cook for 1 minute. /n
step 3 Add grated zucchini and cook for 3–4 minutes until slightly softened and excess moisture evaporates. /n
step 4 In a large bowl, combine cooked rice, sautéed vegetables, eggs, sour cream, milk, cheddar cheese, and Parmesan cheese. /n
step 5 Season with Italian seasoning, salt, pepper, and paprika, then mix until well combined. /n
step 6 Pour the mixture into the prepared baking dish and spread evenly. /n
step 7 Sprinkle mozzarella cheese over the top. /n
step 8 Bake for 30–35 minutes until golden brown and set in the center. /n
step 9 Let cool for 5–10 minutes before slicing and serving.

Storage and Reheating Tips

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the oven or microwave until warmed through. This casserole can also be frozen for up to 2 months; thaw overnight before reheating.