Summer Garden Veggie Casserole
with Baklouti Green Chili and Black Garlic & Ginger Olive Oils
Ingredients:
- 2 1/2 lb zucchini, coarsely grated
- 2 1/2 tsp kosher salt
- 3/4 cup uncooked white rice
- 1 medium onion, minced (about 1 cup)
- 1 Tbsp Baklouti Green Chili Olive Oil
- 5 Tbsp Black Garlic & Ginger Olive Oil, divided
- 1 large Anaheim or Fresno chili, finely chopped
- 2 Tbsp all-purpose flour or rice flour
- 1 cup vegetable stock, chicken stock, or milk, divided
- 8 oz cream cheese, softened
- 2 large ripe heirloom tomatoes, thinly sliced
- 1 1/2 cups Monterey Jack cheese, grated, divided
- Salt and pepper, to taste
Directions:
Heat oven to 325°F. Grease 2-quart baking dish with Baklouti Green Chili Olive Oil.
Prepare remaining ingredients: Toss grated zucchini with flour and set aside. In large frying pan, cook onions and chili pepper slowly in 3 Tbsp Black Garlic & Ginger Olive Oil 8-10 minutes until tender and translucent. Raise heat slightly and stir several minutes until very lightly browned. Add uncooked rice and sauté 2 minutes. Add stock (or liquid of choice) and cream cheese. Stir until cream cheese is melted and stock and rice are fully combined. Season generously with salt and pepper.
Assemble casserole:
Transfer contents of frying pan to bowl with zucchini and stir together with 1 cup cheese and remaining ½ cup liquid. Taste and adjust seasoning if needed. Transfer to prepared baking dish. Layer thinly sliced tomatoes over top.
Bake casserole:
Cover tightly with foil and bake 50-60 minutes, until rice is cooked but not mushy. Increase oven temperature to 450°F. Remove foil, drizzle top with remaining olive oil and sprinkle over remaining cheese. Bake uncovered until browned and crisp on top, 10-15 minutes. For extra browning, use broiler for a minute or so.
Serves 4-6
