Go Back
–+ servings
Zucchini and Rice Casserole

Delicious Zucchini and Rice Casserole for Cozy Nights

Experience the warmth of a comforting Zucchini and Rice Casserole, perfect for family dinners and weeknight meals.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Resting Time 10 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Casserole
  • 2 medium Zucchini Adds moisture and texture; choose medium-sized zucchini for perfect tenderness.
  • 3 cups Cooked Rice Using brown rice provides an excellent nutty flavor and chewiness.
  • 2 cups Cheese A mix of mozzarella and cheddar makes for a wonderfully gooey topping.
  • 4 scallions Green Onions Introduces a mild onion flavor.
  • 3 cloves Garlic Fresh garlic will give you the best flavor.
  • 2 cups Tomatoes Fresh diced tomatoes or canned diced tomatoes work beautifully.
For Seasoning
  • 1 teaspoon Garlic Salt Perfect for enhanced flavor; use it to taste for a personalized seasoning touch.
  • 1 teaspoon Basil Adds a sweet aroma; dried basil works just as well.
  • 1 teaspoon Paprika Brings a mild warmth.
  • 1 teaspoon Oregano Compliments the dish excellently.
For Cooking
  • 1 tablespoon Olive Oil Used for sautéing the vegetables.
  • 1 to taste Salt Important for balancing the flavors.
  • 1 to taste Pepper Important for balancing the flavors.

Equipment

  • Large Skillet
  • 11 x 17 Baking Dish

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 350°F (175°C) and lightly grease an 11 x 17 baking dish with cooking spray or olive oil.
  2. In a large skillet, heat a tablespoon of olive oil over medium heat. Once hot, add sliced zucchini, chopped green onions, and minced garlic. Sauté for about 5 minutes until the zucchini is tender and the onions are translucent.
  3. Sprinkle in garlic salt, dried basil, paprika, and oregano to the skillet with your sautéed vegetables. Stir well to combine and cook for an additional minute.
  4. Add the fully cooked brown rice and diced tomatoes into the skillet with the seasoned vegetables. Stir everything together, ensuring the rice is heated through, which should take about 3 minutes.
  5. Transfer the vegetable and rice mixture into the greased casserole dish, spreading it out evenly. Sprinkle your favorite cheeses generously over the top.
  6. Place the casserole dish in the preheated oven and bake uncovered for about 20 minutes until the cheese is melted and bubbly.
  7. Remove the casserole from the oven and allow it to rest for 5 to 10 minutes before serving.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 50gProtein: 10gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 20mgSodium: 600mgPotassium: 500mgFiber: 3gSugar: 5gVitamin A: 500IUVitamin C: 25mgCalcium: 200mgIron: 2mg

Notes

For best results, salt the zucchini before use to draw out excess moisture and ensure your brown rice is fully cooked before mixing.

Tried this recipe?

Let us know how it was!