Looking for a hearty and nutritious side dish? Cheesy Rice Zucchini Casserole features gooey cheddar cheese, rice, fresh zucchini, green onions, and more, and is bursting with delicious, savory flavor.
This kid-approved, summer and fall favorite casserole pairs well with so many proteins, and is an easy way to use up garden zucchini.
Cheesy rice zucchini casserole is perfect for a weeknight family dinner because it's picky eater approved. Gooey cheddar cheese makes everything taste better--am I right?
Savory and wholesome--with some extra nutrients hiding inside (credit: casserole magic!)--this zucchini dish is the perfect side to so many kid friendly entrees, including breaded chicken, fish sticks and hot dogs.
Because this dish pairs well with so many proteins, including chicken, turkey, fish, and ham, it's also a great side for holiday gatherings, along with Cheddar Parmesan Mac and Cheese and Pickled Red Beets.
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🥘Ingredients
- fresh zucchini- it's parboiled first to soften it a bit; then chopped
- cooked rice- I prefer white long grain for this recipe, but for added nutrition, choose brown rice
- extra sharp cheddar cheese- grate this yourself for better taste and melting quality
- green onion & fresh parsley- for added flavor
- extra virgin olive oil- just a touch is used for richness
- egg- binds all the ingredients together
- dried rosemary- beautifully accents the flavors in this dish
🔪Instructions
- Step 1: Cook whole zucchini in salted, boiling water until just tender; chop when cooled; drain. Add to bowl with green onions, parsley, and cooked rice; mix.
- Step 2: Add rosemary and grated cheese.
- Step 3: Drizzle on olive oil; add slightly beaten egg; stir to combine.
- Step 4: Spread into prepared casserole dish and bake.
Hint: While the zucchini is cooking, cook the rice according to package directions, grate the cheese, chop the parsley and dice the green onions to save time.
🥣Substitutions
Rice: You may choose brown rice for added nutrition
Parsley: Dried parsley may be substituted for the fresh
📖Variations
Make this with yellow squash instead for a Cheesy Rice Squash Casserole. We like this version with baked ham.
Add 1-2 cups of precooked chicken before baking for added protein and taste. This makes an excellent main meal that's kid friendly.
Add chopped, crisp bacon to the top before serving for a crispy, salty crunch.
🍽Equipment
- large pot with lid (for the zucchini)
- medium pot with lid (for the rice)
- cheese grater
- 13x9 casserole dish, sprayed with cooking spray
- cutting board
- santoku or chef's knife
- colander
- large mixing bowl
- measuring cups
- measuring spoons
- mixing spoon or wooden salad spoon
- spatula (for serving)
🍶Storage
Store Cheesy Rice Zucchini Casserole in an airtight container and refrigerate. Enjoy within 5 days.
You may also freeze leftovers in freezer safe packaging for up to 3 months. Defrost overnight in fridge when ready to enjoy.
To reheat, cover with aluminum foil and bake at 325 degrees for 20-25 minutes or until heated through.
💭Top Tip
Once the zucchini is chopped, generously salt it and let it sit in a colander to drain for at least 10 minutes. Then absorb excess water with paper towels before adding it to the dish. You don't want to add overly moist zucchini to the casserole because it will make the consistency too mushy.
🥒More zucchini recipes
Here are some other favorite zucchini recipes:
🍴Pairing
These are my favorite dishes to serve on holidays with Cheesy Rice Zucchini Casserole:
📋Recipe
Cheesy Rice Zucchini Casserole
Equipment
- large pot with lid (for zucchini)
- medium pot with lid (for rice)
- cheese grater
- 13x9 casserole dish (lightly greased)
- cutting board
- chef's knife
- colander
- large mixing bowl
- measuring cups
- measuring spoons
- sturdy mixing spoon
Ingredients
- 2 pounds (about 3 medium) zucchini
- 1 & ½ cups cooked rice
- 2 cups extra sharp cheddar cheese freshly grated
- ½ cup green onion chopped
- ⅓ cup parsley chopped
- ¼ cup extra virgin olive oil
- 1 egg slightly beaten
- ¼ teaspoon dried rosemary
- dash of salt
Instructions
- Preheat oven to 350 degrees.
- Cook whole zucchini in salted, boiling water until just tender. This usually takes about 15 minutes (check with a fork periodically).
- Cook rice while zucchini is cooking.
- Once zucchini is tender, drain in colander and let cool. Then chop cooled zucchini into bite-sized pieces. Drain once more.
- Place the diced zucchini in a large bowl. Add green onions and parsley. Then add the cooked rice and gently mix.
- Next, add the rosemary and grated cheese. Gently mix.
- Drizzle on the olive oil and add the slightly beaten egg. Stir to combine.
- Place mixture in a lightly greased 13x9 glass baking dish. Bake uncovered in a 350 degree preheated oven for 45-50 minutes, or until casserole is slightly brown around the edges and center is somewhat firm.
Barbara K. says
I'm hoping to make this and will let you know the results afterwards.
Kitchen Ready Betty says
I can't wait for your feedback!
Elizabeth M. says
I'll be sure to try this recipe. We like all the combind ingredients. It would be a great side dish for meals.
Kitchen Ready Betty says
It makes an excellent side dish to poultry and ham! I hope you enjoy it.