Zucchini Casserole

Ingredients:

• 1 tbsp olive oil 

• 2-3 zucchinis

• 2-3 cups of cooked rice

• 1 bag of frozen corn

• 3 ripe tomatoes

• 1/4 onion

• 2 garlic cloves

• 2-3 tbsp chicken bouillon 

• 1 tbsp Mexican oregano

• 2 cups Mexican cheese blend

• 1/2 cup panko crumbs + 3 tbsp butter

Instructions:

1. Blend the water, tomatoes (or canned tomatoes), garlic, onion, chicken bouillon, and Mexican oregano until smooth. 

2.  Preheat your oven to 380°F (190°C). Grease the bottom of your baking tray with some olive oil. 

3. Spread the rice evenly at the bottom of the tray. Add the sliced zucchini and corn on top of the rice. Pour the blended sauce over the vegetables and rice. 

4. Sprinkle your favorite cheese blend over the top. Melt 2-3 tablespoons of butter and mix it with the panko crumbs. Sprinkle the panko crumb mixture over the cheese. 

5. Cover the casserole with foil or parchment paper. Bake in the preheated oven for 35-40 minutes. In the last 5-10 minutes of baking, remove the foil to allow the panko crumbs to get crispy and the cheese to melt. 

6. Once baked, remove it from the oven and let it cool slightly before serving.
   

Tips:

- If you cut your zucchini’s into larger bites, cover completely with foil and remove last 5 mins.

Feel free to customize the recipe to your liking and preferences. Enjoy this delicious zucchini casserole!

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