4 Large Zucchinis, Shredded
2 Medium Onions, Chopped
1 Small Package of Cremini Mushrooms Sliced
3 Tablespoons Olive Oil
Kosher Salt And Ground Black Pepper To Taste
2 Cups Your Favorite Rice Prepared To Package Directions
1 (28 Ounce) Jar Alfredo Sauce
1 Cup Grated Parmesan Cheese (½ Reserved For Topping)
Step 1 Preheat oven to 400 degrees F (200 degrees C).
Step 2 Toss zucchinis and onions and mushrooms in a large bowl with olive oil until evenly coated. Spread vegetables into a large baking dish.
Step 3 Roast vegetables in the preheated oven until golden, about 30 minutes. Season with salt and pepper. Reduce oven heat to 350 degrees F (175 degrees C).
Step 4 Prepare your rice to package directions. drain.
Step 5 Lightly grease a 9×13-inch baking dish.
Step 6 Heat Alfredo sauce in a saucepan over medium heat until sauce is hot. Spread hot sauce into the prepared baking dish, followed by ½ Cheese , the rice and zucchini mixture. Sprinkle remaining Parmesan cheese atop vegetable rice mixture.
Step 7 Bake in the preheated oven until sauce is bubbly, 35 to 40 minutes. Allow casserole to rest for 5 minutes before serving. Serve with chicken or seafood entrees and a mescaline Salad.
Note You may add 3 Cups of rotisserie Chicken Chopped for a main course dish.