Craving a savory, cheesy side without all the guilt? Loaded with fresh zucchini, green onions, rice and cheddar, Cheesy Rice Zucchini Casserole is ready to become everyone’s favorite side dish at your next holiday meal or weeknight dinner!
Why We Love It
I’m obsessed with zucchini this summer. Almost every week I’m picking some up from my local farm stand. I love it grilled, crisped and air fried, in baked goods and in salads like Creamy Avocado Zucchini Salad and Zucchini Slaw.
But one area that was lacking in my zucchini arsenal was a wholesome, tasty side dish. Though most consider it a vegetable, zucchini is one of those fruits that lingers in the shadows at times. It doesn’t have much taste on its own, but it always delivers a pretty color vibe and a ton of nutrients and moisture in whatever lucky recipe it’s included in.
How then, could zucchini be included in a tasty side dish? And what, exactly, could it be partnered with to bake well in the oven?
If you know me at all, you probably figured I was going to mention cheese at some point. C’mon, of course it was one of the first things I thought of! Tangy extra sharp cheddar almost immediately came to mind. Then the image of that oozing, melted cheddar started making me think about rice and noodles. Rice was the surefire winner for this recipe because it can readily absorb moisture and flavor quite easily.
Let’s just say there was a lot of playing around with these ingredients and that I have a very patient family (they were at least eating cheese each time and that certainly helped)! What eventually came out of all this taste testing/trial and error was one heck of a savory dish.
Cheesy Rice Zucchini Casserole checks off all the boxes here. Gooey, cheesy, savory and wholesome–with some great nutrients hiding inside–this tasty dish is the perfect companion to every meat we eat (especially chicken and turkey). It can also stand all on its own as a main course!
Why You’ll Love It
| Feeds a crowd- This recipe makes a lot. I usually get two meals out of this for my family of four when it’s served as a side. Because it bakes in a 13×9 pan, it’s also an excellent choice for a larger gathering or holiday meal. Pairs well with many proteins- Because of its great taste and mounds of cheese, this side is an excellent companion to ham, poultry, pork and fish. Packed full of nutrients- Did you know that zucchini has an incredible amount of potassium and Vitamin C? You’ll also get a hefty serving of protein and calcium from the cheese in this dish! Stores well- Cheesy Rice Zucchini Casserole keeps well in the fridge, and can also be frozen. |
Cheesy Rice Zucchini Casserole Ingredients
- 2 pounds (about 3 medium) zucchini
- 1 & 1/2 cups cooked rice
- 2 cups extra sharp cheddar cheese, grated
- 1/2 cup green onion
- 1/3 cup chopped parsley
- 1/4 cup extra virgin olive oil
- 1 egg, slightly beaten
- 1/4 teaspoon dried rosemary
- dash of salt (for zucchini pot)
How to make Cheesy Rice Zucchini Casserole
You’ll want to gather the following equipment:
- large pot with lid (for the zucchini)
- medium pot with lid (for the rice)
- cheese grater
- 13×9 glass baking dish
- cutting board
- santoku or chef’s knife
- colander
- large mixing bowl
- measuring cups
- measuring spoons
- mixing spoon or wooden salad spoons
- spatula (for serving)
Getting Started
Preheat oven to 350 degrees
To get started, cook whole zucchini in salted, boiling water until just tender. This usually takes about 15 minutes (check with a fork periodically).
While the zucchini is cooking:
- cook rice according to package directions
- grate the cheese
- chop the parsley
- dice the green onions
Kitchen Ready Betty tip: Once the zucchini is chopped, absorb excess water with paper towels while it sits in the colander. You don’t want to add overly moist zucchini to the casserole because it will make the consistency too mushy.
Once properly drained, 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.
Once zucchini is tender, drain in colander and let cool. Then chop cooled zucchini into bite-sized pieces. Drain once more.
Drizzle on the olive oil and add the slightly beaten egg. Stir to combine.
Place mixture in a lightly greased 13×9 glass baking dish. Spread the mixture with a spoon to evenly cover the bottom of the 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.
Storing Cheesy Rice Zucchini Casserole
Refrigerate, store in an airtight container and 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.
Because chicken is so good with this, sometimes I’ll add leftover chicken with a little bit of chicken broth to the leftover Cheesy Rice Zucchini Casserole. I sprinkle it with a little extra cheese and bake it all together at 325 degrees for 20 minutes, then uncover it and bake it for another 5 minutes. It’s a great way to use up two leftovers at once and it tastes great!
Cheesy Rice Zucchini Casserole
Description
This savory side dish infuses the subtle flavors of zucchini and green onions with rosemary and olive oil. Mixed with freshly grated cheddar cheese and cooked rice, this delicious dish pairs well with poultry and ham. It makes a great side for holiday gatherings as well as a family weeknight meal. It can also be served all on its own with a side salad and garlic bread.
Versatile and tasty, this vitamin-packed, creamy dish is sure to bring smiles and satisfaction to your next meal.
Cheesy Rice Zucchini Casserole
How to Make Cheesy Rice Zucchini Casserole:
-
Before starting:
-rinse zucchini
-set large pot on stove and bring to a boil (for the zucchini)
-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).
-
While the zucchini is cooking:
-cook rice according to package directions
-grate the cheese
-chop the parsley
-dice the green onions
-
Once zucchini is tender, drain in colander and let cool. Then chop cooled zucchini into bite-sized pieces. Drain once more.
Once the zucchini is chopped, absorb excess water with paper towels while it sits in the colander. You don't want to add overly moist zucchini to the casserole because it will make the consistency too mushy. -
Once properly drained, 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. Spread the mixture with a spoon to evenly cover the bottom of the 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.
-
Refrigerate, store in an airtight container and 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.
Note
I sometimes use pre-shredded cheese, but this (and all dishes) tastes so much better when you grate the cheese yourself.
You may use any variety of rice, including instant or brown. I often use long grain white rice, but any option will work. Just remember to cook it first!
Fresh parsley adds an aromatic flavor, but if that's not for you, simply omit it!
User Reviews
I’ll be sure to try this recipe. We like all the combind ingredients. It would be a great side dish for meals.
It makes an excellent side dish to poultry and ham! I hope you enjoy it.
I’m hoping to make this and will let you know the results afterwards.
I can’t wait for your feedback!