Cheesy Zucchini Rice Casserole

Boil 1 1/2 cups of water in a saucepan until it reaches its boiling point. Add the rice and immediately return to the boil, stirring occasionally. Once the water has stopped boiling, reduce the heat to a low setting and cover the saucepan with a lid. Continue cooking until the rice is tender, which should take around 20 minutes.

Meanwhile, prepare a steamer by inserting it into another saucepan and filling the bottom of the steamer with water. Bring the water to a boil, then carefully add the whole zucchinis on top of the steamer. Cover the saucepan with a lid and steam the zucchinis until they are tender, which should take between 2 to 6 minutes. Transfer the cooked zucchinis to a cutting board and let them cool down slightly.

Preheat your oven's broiler before proceeding. Grease a 9x13-inch baking dish with some cooking spray to prevent the rice from sticking. Slice two zucchinis and set them aside for garnish purposes. Dice the remaining zucchinis into small pieces.

Heat 1/4 cup of butter and oil in a Dutch oven over medium heat until the butter has melted. Add the cooked rice, diced zucchinis, and sauté until everything is golden brown, stirring constantly. Once the rice has turned a light brown color, stir in 1/4 cup of Parmesan and Cheddar cheese until it has melted. Season the mixture with salt and pepper to taste.

Allow the rice mixture to cool down slightly before quickly stirring in 2 eggs. Pour the egg-infused rice mixture into the prepared baking dish and sprinkle it generously with bread crumbs.

Place the sliced zucchinis on top of the rice mixture and drizzle it with 2 tablespoons of melted butter. Place the dish under the preheated broiler and cook until it is lightly browned and bubbly, watching carefully to avoid burning the top layer.

Once done, remove the dish from the oven and let it cool down for a few minutes before serving.