Description
This warm, cheesy zucchini and rice casserole is a family-friendly comfort food that’s quick to make and packed with vegetables. Perfect for weeknight dinners or meal prep.
Ingredients
- 1 ½ cups brown rice, cooked
- 2 tablespoons avocado oil (or neutral cooking oil)
- 1 ½ pounds cubed zucchini
- 1 cup sliced green onions
- 1 garlic clove, minced
- 1 ¼ teaspoons garlic salt
- ½ teaspoon dried basil
- ½ teaspoon paprika (Hungarian or smoked)
- ½ teaspoon dried oregano
- 1 ½ cups chopped tomatoes
- 1 cup or more shredded Daiya cheddar style cheese, divided
Instructions
- Preheat oven to 350°F (175°C) and lightly grease an 11 x 17 baking dish.
- In a skillet, heat oil over medium heat. Add zucchini, green onions, and garlic. Sauté 5 minutes until just tender.
- Season vegetables with garlic salt, basil, paprika, and oregano. Mix in cooked rice, tomatoes, and ½ cup cheese. Heat through while stirring.
- Transfer mixture to prepared casserole dish. Spread evenly and top with remaining cheese.
- Bake uncovered 20 minutes, until cheese is melted and bubbly. Let rest briefly before serving.
Notes
- For a plant-based dish, use dairy-free cheese or nutritional yeast.
- Ensure zucchini is lightly salted and drained if watery to avoid a soggy casserole.
- Pairs well with grilled proteins or a fresh salad.
- Prep Time: 10–15 minutes
- Cook Time: 25–30 minutes
- Category: Main Dish, Casserole
- Method: Oven-Baked
- Cuisine: American