Quick Weeknight Zucchini and Rice Casserole

If you ask me, zucchini and rice casserole is a total comfort food winner.

This warm and filling dish combines fresh garden zucchini with fluffy rice and melted cheese, making it a family-friendly dinner that everyone will enjoy. The zucchini stays nice and tender while the top gets just a bit golden and crispy.

It’s layered with simple seasonings and a sprinkle of herbs that give it that home-cooked flavor we all love. The rice soaks up all the good stuff, and each spoonful delivers that perfect balance of vegetables and grains.

It’s a reliable weeknight meal that works year-round, but it’s especially good when summer zucchini is at its peak.

What Kind of Zucchini Should I Use?

For this casserole, medium-sized zucchini (about 6-8 inches long) are your best bet since they’re tender but still have a good texture when cooked. Really large zucchini can be watery and have tough seeds, while tiny ones might cook too quickly and turn mushy. When shopping, look for zucchini that feels firm and heavy for its size, with smooth, blemish-free dark green skin. If you’re growing your own, try to pick them before they get too big – baseball bat-sized zucchini might be impressive, but they won’t give you the best results in this dish. A quick tip: there’s no need to peel your zucchini, just give them a good wash and cube them up.

Options for Substitutions

This veggie-packed casserole is pretty adaptable! Here are some easy swaps you can try:

• Brown rice: You can swap brown rice with quinoa, white rice, or even cauliflower rice (though with cauliflower rice, you’ll want to reduce the cooking time and drain any excess liquid).
• Avocado oil: Any neutral cooking oil works here – try olive oil, coconut oil, or even regular vegetable oil.
• Zucchini: Yellow summer squash makes a perfect substitute, or try a mix of both! You could also use eggplant, though you’ll want to salt it first to remove excess moisture.
• Green onions: Regular yellow or white onions work fine – use about 1/2 cup diced. Leeks are another good option.
• Daiya Cheddar Style Cheese: If you’re not following a dairy-free diet, regular cheddar cheese works great. For other dairy-free options, try Follow Your Heart or Violife brands, or skip the cheese and top with nutritional yeast for a cheesy flavor.
• Fresh tomatoes: No fresh tomatoes? Use a 14-oz can of diced tomatoes, just drain them first. Cherry tomatoes cut in half work great too.

Watch Out for These Mistakes While Cooking

The biggest challenge when making zucchini casserole is dealing with excess moisture – zucchini releases a lot of water during cooking, which can make your casserole soupy if not handled properly. To prevent this, try salting your cubed zucchini and letting it sit for 15-20 minutes, then patting it dry with paper towels before cooking. Another common mistake is undercooking the brown rice – make sure it’s fully cooked and slightly chewy before adding it to your casserole, as it won’t cook much more once in the oven. When layering your ingredients, don’t add all the cheese at once – reserve about 1/3 cup to sprinkle on top during the last 10 minutes of baking for that perfect golden-brown crust. For the best texture, let your casserole rest for 5-10 minutes after baking, which allows it to set properly and makes it easier to serve in neat portions.

What to Serve With Zucchini Rice Casserole?

This hearty vegetable casserole pairs really well with some simple protein options to make it a complete meal. Try serving it alongside some grilled chicken breast or baked fish – the mild flavors won’t overpower the herbs and vegetables in the casserole. A fresh green salad with a light vinaigrette makes a perfect side dish, adding some crunch and brightness to balance out the warm, cheesy casserole. If you’re keeping things vegetarian, some crusty whole grain bread and a side of roasted chickpeas would round out the meal nicely.

Storage Instructions

Keep Fresh: This tasty casserole will stay good in the fridge for up to 4 days when stored in an airtight container. The flavors actually get better after a day or two as everything melds together! It’s perfect for meal prep and makes great leftovers for lunch or dinner.

Freeze: You can freeze this casserole for up to 3 months in a freezer-safe container. Just keep in mind that the zucchini might release a bit more water when thawed, but it’ll still taste great. I like to portion it into individual servings before freezing for easy grab-and-go meals.

Reheat: To warm up your casserole, pop it in the microwave for 2-3 minutes, stirring halfway through. For better results, heat it in the oven at 350°F for about 20 minutes, or until heated through. If it seems a bit watery after reheating, just give it a good stir.

Preparation Time	10-15 minutes
Cooking Time	25-30 minutes
Total Time	35-45 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1300-1500
• Protein: 30-40 g
• Fat: 70-80 g
• Carbohydrates: 140-160 g

Ingredients

• 1 1/2 cups brown rice, cooked
• 2 tablespoons avocado oil
• 1 1/2 pounds cubed zucchini
• 1 cup sliced green onions
• 1 minced garlic clove
• 1 1/4 teaspoons garlic salt
• 1/2 teaspoon dried basil
• 1/2 teaspoon paprika (hungarian or smoked varieties work well)
• 1/2 teaspoon oregano, dried
• 1 1/2 cups chopped tomatoes
• 1 cup or more shredded daiya cheddar style cheese, separated

Step 1: Prepare Your Baking and Cooking Equipment

Begin by preheating your oven to 350°F (175°C).

While the oven is heating, lightly grease a 11 X 17 baking dish to prevent the casserole from sticking.

Step 2: Sauté the Vegetables

In a skillet, heat some oil over medium heat.

Add the zucchini, green onions, and garlic, and sauté for about 5 minutes, or until the vegetables are just tender.

Be sure to stir occasionally to prevent sticking or burning.

Step 3: Season and Combine Ingredients

Season the sautéed vegetables with garlic salt, basil, paprika, and oregano according to your taste preference.

Next, mix in the cooked rice, tomatoes, and 1/2 cup of cheese.

Continue to cook and stir the mixture until it is heated through.

Taste and adjust the seasonings as needed to suit your personal tastes.

Step 4: Assemble the Casserole

Transfer the vegetable and rice mixture to the prepared casserole dish.

Spread it out evenly and then top with the remaining cheese, ensuring the dish is covered adequately for a cheesy finish.

Step 5: Bake and Serve

Bake the casserole uncovered in the preheated oven for approximately 20 minutes, or until the cheese on top is melted and bubbly.

Once done, remove the dish from the oven and let it cool slightly before serving.

Enjoy your delicious and cheesy vegetable and rice casserole!