Zucchini & Rice Casserole

For some reason people tend to think that brown rice = boring. I know that I used to think that too, and avoided it because of that.

But honestly the food you make is only boring if you make it that way.  In our house I can't make anything boring because no one will eat it if I do.  With a picky teenager and toddler, and an even pickier husband, I have no choice.

We all really loved this hearty casserole and I loved that it has some really great ingredients I could use straight from my garden. It is a dish that takes some time to make, so you might want to pick a day when you'll have the time to prepare it.

Zucchini and Rice Casserole

3 c. cooked brown rice (cook in chicken broth for more flavor)

4 c. diced zucchini (no need to peel)

1 medium onion, diced

1 green bell pepper, diced

1 c. fresh corn

1 lb. ground chicken or turkey

olive oil

1 c. parmesan cheese, grated

salt and pepper to taste

Cheese Sauce:

1-1/2 c. low-fat milk

3 T. flour

1 c. pepperjack cheese, shredded

8 oz. reduced fat cream cheese or ricotta cheese

2 t. minced garlic

salt and pepper to taste

1. Cook the ground chicken and drain; set aside. In a large frying pan, heat 2 T. olive oil. Add to it the chopped zucchini, onion and pepper. Fry over medium heat until the vegetables are soft, about 9 minutes. Add in the corn half-way through.

2. In a large bowl, mix together the cooked brown rice, cooked chicken and vegetables.

3. In a medium saucepan, whisk together the milk and flour. Heat over medium heat until it comes to a soft boil. Heat for a few minutes, stirring constantly, until it starts to thicken. Add in the pepperjack, cream cheese, garlic, and salt and pepper. Stir until thick and creamy. Remove from heat and pour over the rice mixture in the bowl, mixing well.

4. Transfer everything to a greased casserole dish. Sprinkle the grated parmesan over the top. Bake, covered, at 350 degrees for 20-30 minutes, or until cheese is melted and the top is just lightly golden.