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Classic Cheesy Zucchini and Rice Casserole

A close-up serving of Zucchini and Rice Casserole showing creamy rice, green zucchini pieces, and a golden, crispy breadcrumb topping.
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Make this simple, cheesy zucchini and rice bake for a satisfying, easy weeknight dinner or a great side dish. It uses fresh zucchini and pantry staples.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 3 cups cooked white rice (about 1 cup uncooked)
  • 3 medium zucchini, grated and squeezed dry
  • 1 cup chicken or vegetable broth
  • 1 cup shredded cheddar cheese, divided
  • 1/2 cup shredded Monterey Jack cheese
  • 2 large eggs, lightly beaten
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup breadcrumbs
  • 2 tablespoons melted butter

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 9×9 inch baking dish.
  2. Heat the olive oil in a skillet over medium heat. Add the chopped onion and cook until soft, about 5 minutes. Add the minced garlic and cook for 1 minute more until fragrant.
  3. In a large bowl, combine the cooked rice, squeezed dry zucchini, onion and garlic mixture, broth, 3/4 cup of the cheddar cheese, Monterey Jack cheese, beaten eggs, salt, and pepper. Mix everything well until combined.
  4. Pour the mixture into the prepared baking dish and spread evenly.
  5. In a small bowl, mix the remaining 1/4 cup cheddar cheese with the breadcrumbs and melted butter. Sprinkle this topping evenly over the casserole mixture.
  6. Bake for 30 to 35 minutes, or until the casserole is set and the topping is golden brown.
  7. Let the casserole rest for 5 minutes before slicing and serving.

Notes

  • For a make ahead zucchini rice bake, assemble the casserole completely, cover it, and refrigerate for up to 24 hours. Add 10 minutes to the baking time if baking straight from the refrigerator.
  • To make this a ground beef zucchini rice casserole, brown 1 pound of ground beef with the onion and drain off any excess fat before adding the other ingredients.
  • If you want a creamier zucchini rice casserole, substitute 1/2 cup of the broth with 1/2 cup of cream of mushroom soup.
  • This dish pairs well with grilled chicken or baked fish as a side dish with rice and zucchini.

Nutrition

Find it online: https://mayaplate.com/zucchini-and-rice-casserole-recipe/