cheesy zucchini and rice casserole
this creamy, cheesy zucchini and rice casserole is sure to be a new meatless monday favorite.
nonstick cooking spray, zucchini, yellow onion, garlic, salted butter, fresh thyme, all purpose flour, chicken broth, half and half, salt, black pepper, shredded gruyere cheese, shredded parmesan cheese, short grain rice, shredded gruyere cheese
- nonstick cooking spray
 - 3.0 zucchini
 - 0.5 yellow onion
 - 2.0 clove garlic
 - 3.0 tablespoon salted butter
 - 4.0 sprig fresh thyme
 - 0.3 cup all purpose flour
 - 1.0 cup chicken broth
 - 2.0 cup half and half
 - 1.0 teaspoon salt
 - 0.2 teaspoon black pepper
 - 0.2 cup shredded gruyere cheese
 - 0.3 cup shredded parmesan cheese
 - 4.0 cup short grain rice
 - 1.5 cup shredded gruyere cheese

- preheat the oven to 375degf.
 - spray a 9x13 inch baking dish with nonstick cooking spray.
 - set aside.
 - cut the zucchini into 3/4 inch pieces.
 - finely chop the onion.
 - mince the garlic.
 - 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.
 - 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.
 - cook the sauce, stirring constantly, until it begins to bubble and thicken, 3 4 minutes.
 - remove pot from heat.
 - 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.
 - pour the zucchini and rice mixture into the prepared baking dish.
 - sprinkle evenly with the shredded cheese.
 - bake the casserole on middle rack of oven until bubbling at edges and cheese is golden brown on top, 30 35 minutes.
 - check to see that casserole is done.
 - remove from oven or add time as needed.
 - allow the casserole to rest for 10 15 minutes before serving.
 - .

### Human: Generate cooking recipes. Include ingredients:
- nonstick cooking spray
- 3.0 zucchini
- 0.5 yellow onion
- 2.0 clove garlic
- 3.0 tablespoon salted butter
- 4.0 sprig fresh thyme
- 0.3 cup all purpose flour
- 1.0 cup chicken broth
- 2.0 cup half and half
- 1.0 teaspoon salt
- 0.2 teaspoon black pepper
- 0.2 cup shredded gruyere cheese
- 0.3 cup shredded parmesan cheese
- 4.0 cup short grain rice
- 1.5 cup shredded gruyere cheese

 ### Assistant: The ingredients you'll need are:
- nonstick cooking spray
- 3.0 zucchini
- 0.5 yellow onion
- 2.0 clove garlic
- 3.0 tablespoon salted butter
- 4.0 sprig fresh thyme
- 0.3 cup all purpose flour
- 1.0 cup chicken broth
- 2.0 cup half and half
- 1.0 teaspoon salt
- 0.2 teaspoon black pepper
- 0.2 cup shredded gruyere cheese
- 0.3 cup shredded parmesan cheese
- 4.0 cup short grain rice
- 1.5 cup shredded gruyere cheese


You can follows these steps to make the recipe:
- preheat the oven to 375degf.
- spray a 9x13 inch baking dish with nonstick cooking spray.
- set aside.
- cut the zucchini into 3/4 inch pieces.
- finely chop the onion.
- mince the garlic.
- 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.
- 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.
- cook the sauce, stirring constantly, until it begins to bubble and thicken, 3 4 minutes.
- remove pot from heat.
- 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.
- pour the zucchini and rice mixture into the prepared baking dish.
- sprinkle evenly with the shredded cheese.
- bake the casserole on middle rack of oven until bubbling at edges and cheese is golden brown on top, 30 35 minutes.
- check to see that casserole is done.
- remove from oven or add time as needed.
- allow the casserole to rest for 10 15 minutes before serving.
- .

