Cheesy Gluten Free Zucchini Green Chile Rice Casserole

Think green cheese enchiladas but instead of using gluten free rice tortillas, you use rice and add zucchini! Plus, rather than loading the casserole with cheese, I made a mornay sauce requiring much less cheese. Simple delicous!

This recipe is available to everyone.

Cheesy Gluten Free Zucchini Green Chile Rice Casserole

Prep Time: 25 minutes

Cook Time: 1 hour

Total Time: 1 hour, 25 minutes

Yield: Makes 8 servings

Cheesy Gluten Free Zucchini Green Chile Rice Casserole

A cheesy gluten free rice casserole full of zucchini with the flavors of cheese enchiladas with green sauce.

Ingredients:

    For the Casserole:
  • 1 cup uncooked long grain white rice cooked in chicken (or vegetable) broth instead of water
  • 3 medium zucchini, ends trimmed, cut in half lengthwise and thinly sliced to 1/16  inch
  • 1/2 cup yellow onion, chopped
  • 2 large cloves garlic, minced or grated
  • 1 (4-ounce) can diced roasted green chilies (La Victoria)
  • For the Cheese Sauce:
  • 3 tablespoons butter
  • 3 tablespoons brown rice flour
  • 1 cup milk (or 2 Tbsp. heavy cream + water) (or coconut milk or + water for dairy-free) (or almond milk)
  • 3 cups shredded Monterey Jack cheese, divided (or Follow Your Heart or Daiya for dairy free)
  • Salt, to taste
  • Ground white or black pepper, to taste
  • Gluten free hot sauce (Tobasco), to taste (optional)

Instructions:

    To Make the Casserole:
  1. Preheat the oven to 350ºF.
  2. Cook rice according to package directions, but use gluten free chicken broth instead of water ice. I like to boost the flavor and use 1-1/2 teaspoons Better Than Bouillon Chicken Base with 1 cup water. (It usually calls for 1 teaspoon.)
  3. In a large skillet, add oil and heat. Add zucchini and onion; saute for 8 minutes or until tender. Do not overcook the zucchini or they will taste mushy in the casserole.
  4. Add the canned diced chiles and saute until heated thoroughly.
  5. Add the garlic and saute until fragrant, about 1 minute.
  6. Add the rice to the skillet of sauteed vegetables; toss to combine; set aside.
  7. To Make the Cheese Sauce:
  8. In a saucepan, melt the butter and stir in the flour; cook stirring constantly for 2 - 3 minutes. Stir in the milk and increase heat to medium-high to quickly heat the milk, stirring constantly. Add 1-1/2 cups cheese and stir until cheese melts.
  9. Pour the cheese sauce over the rice-zucchini mixture, gently stir, and transfer to a Dutch oven or casserole dish. Top with remaining shredded cheese and bake for 20 minutes. Then place under the broiler on high, about 6 inches away, until the cheese is a nice and golden brown.

Tips

For Buffet Tables:

I like to set a few pieces of zucchini aside and arrange them on top of the rice before I sprinkle the cheese on top. Then be sure to allow some of the zucchini to show through the cheese. This way, everyone knows what they're about to eat, which is good for buffet tables.

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