Quick Weeknight Zucchini and Rice Casserole

This Quick Weeknight Zucchini and Rice Casserole is a comforting, family-friendly dish that’s perfect for busy evenings. Tender zucchini, fluffy brown rice, and melted cheese come together with simple seasonings to create a warm, hearty meal. Each bite delivers a balance of vegetables, grains, and cheesy goodness, making it a satisfying option for both vegetarians and anyone looking for a wholesome weeknight dinner.

With its easy preparation and quick baking time, this casserole is an approachable recipe that works year-round, especially when zucchini is fresh and in season.

Why You’ll Love This Zucchini Rice Casserole

• Plant-based friendly: Use dairy-free cheese for a completely vegan option.
• Quick weeknight dinner: Ready in under 45 minutes.
• Budget-friendly ingredients: Uses simple, accessible pantry staples.
• Healthy and filling: Packed with vegetables and whole grains for a nutritious meal.

Ingredients

• Cooked brown rice (1½ cups): Provides a hearty, fiber-rich base.
• Avocado oil (2 tbsp): For sautéing; can substitute with olive or vegetable oil.
• Zucchini (1½ lbs, cubed): Tender and slightly sweet, balances the casserole.
• Green onions (1 cup, sliced): Adds subtle onion flavor and freshness.
• Garlic (1 clove, minced): Infuses the dish with aromatic flavor.
• Garlic salt (1¼ tsp): Enhances all the flavors.
• Dried basil (½ tsp), paprika (½ tsp), oregano (½ tsp): Simple seasonings for depth and aroma.
• Chopped tomatoes (1½ cups): Adds moisture and light acidity.
• Daiya cheddar-style cheese (1 cup or more, separated): For a melty, cheesy finish; regular cheddar works if not dairy-free.

How to Make Quick Weeknight Zucchini and Rice Casserole

Step 1: Prepare Your Equipment

Preheat the oven to 350°F (175°C). Lightly grease an 11 x 17-inch baking dish to prevent sticking.

Step 2: Sauté the Vegetables

In a skillet over medium heat, add avocado oil. Sauté cubed zucchini, sliced green onions, and minced garlic for about 5 minutes, or until the vegetables are just tender. Stir occasionally to prevent sticking or burning.

Step 3: Season and Combine Ingredients

Season the sautéed vegetables with garlic salt, dried basil, paprika, and oregano. Mix in the cooked brown rice, chopped tomatoes, and ½ cup of the cheese. Stir until heated through and taste to adjust seasonings as needed.

Step 4: Assemble the Casserole

Transfer the vegetable and rice mixture to the prepared casserole dish. Spread evenly, then sprinkle the remaining cheese on top to ensure a cheesy finish.

Step 5: Bake and Serve

Bake uncovered in the preheated oven for about 20 minutes, or until the cheese is melted, bubbly, and lightly golden. Let the casserole rest for 5–10 minutes before serving for better texture and easier slicing.

Tips for Success

• Prevent excess moisture: Salt zucchini before cooking and pat dry to avoid a watery casserole.
• Cook rice fully: Ensure the rice is slightly chewy before baking, as it won’t cook much further in the oven.
• Cheese topping: Reserve some cheese for the final 10 minutes to create a golden, crispy crust.
• Rest before serving: Letting it sit after baking helps the casserole set and makes serving neater.

Equipment Needed

• Skillet for sautéing vegetables
• Knife and cutting board
• 11 x 17-inch baking dish
• Measuring spoons and cups

Recipe Variations

• Grain swaps: Substitute quinoa, white rice, or cauliflower rice.
• Veggie mix: Add yellow squash, eggplant, or roasted peppers.
• Cheese alternatives: Use regular cheddar, vegan brands, or sprinkle nutritional yeast for a cheesy flavor.
• Herb variations: Fresh parsley, thyme, or chives can replace or complement the dried herbs.

Serving Suggestions

Serve with grilled chicken, baked fish, or a simple green salad for a complete meal. For a vegetarian option, pair with crusty whole-grain bread and roasted chickpeas.

Storage Instructions

• Refrigerate: Store in an airtight container for up to 4 days.
• Freeze: Freeze in portions for up to 3 months; thaw in the fridge before reheating.
• Reheat: Microwave for 2–3 minutes, stirring halfway through, or heat in a 350°F oven for 20 minutes. If watery, stir well to recombine.

Final Thoughts

This Quick Weeknight Zucchini and Rice Casserole is a wholesome, adaptable, and flavorful comfort food that comes together fast. Its mix of tender zucchini, hearty rice, and melty cheese makes it a family-friendly favorite that’s perfect for busy weeknights or meal prep.

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