Zucchini and Rice Casserole with Yogurt and Mint (Regional Twist)
60% автентично · Mediterranean-inspired
A creative take on zucchini and rice, incorporating creamy yogurt and refreshing mint, baked into a comforting casserole. This version offers a lighter, tangier profile.
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Съставки
- Medium zucchini3, thinly sliced
- Cooked white rice3 cups
- Plain yogurt1.5 cups
- Egg1
- Fresh mint1/4 cup, chopped
- Garlic2 cloves, minced
- Olive oil2 tbsp
- Saltto taste
- Black pepperto taste
- Wateras needed
Стъпки
- 1
Preheat oven to 180°C (350°F). Lightly grease a casserole dish.
- 2
In a bowl, whisk together the plain yogurt, egg, minced garlic, chopped mint, salt, and pepper.
- 3
In a separate large bowl, combine the cooked white rice and sliced zucchini. Drizzle with olive oil and toss gently.
- 4
Pour half of the yogurt mixture over the rice and zucchini and mix well to coat.
- 5
Transfer the rice and zucchini mixture to the prepared casserole dish, spreading it evenly.
- 6
Pour the remaining yogurt mixture over the top, ensuring it covers the surface.
- 7
Bake for 30-40 minutes, or until the casserole is set and the top is lightly golden.
- 8
Let it rest for 5-10 minutes before serving. Garnish with extra fresh mint.
