Easy Baked Zucchini Rice Casserole Recipe

Zucchini rice casserole is a feel-good meal that turns humble ingredients into a crowd-pleasing dish! The mix of grated zucchini, fluffy cooked rice, and sharp cheddar cheese creates a homemade meal that’s surprisingly light yet completely satisfying. Perfect for feeding family and friends during casual dinners or busy weeknights!

A Note From Kristen

This zucchini bake is one of my go-to recipes for a quick and satisfying meal, especially when there’s leftover rice in the fridge. Just toss everything into a bowl, give it a good mix, and let the oven handle the rest. It’s simple, flavorful, and surprisingly light thanks to the zucchini (even with the cheese!). I often make a double batch so I can enjoy the leftovers for lunch the next day. It’s that good! I hope you love it too!

~Kristen

Ingredient Notes

Please keep in mind that this is just a quick overview. Visit the full recipe for amounts and instructions!

• Cooked White Rice: Forms the base of the zucchini rice casserole, giving the dish its substance and texture. Basmati or jasmine works best.
• Grated Zucchini: Adds a fresh, mild flavor that helps balance the richness of the cheese. Yellow summer squash works well too!
• Yellow Onion: Provides a natural sweetness that pairs well with the other savory ingredients in this dish. Use white or red onion if that’s what you have on hand!
• Garlic: Gives the casserole a savory and aromatic boost.
• Shredded Sharp Cheddar Cheese: Provides a bold, tangy flavor. Once baked, the cheese melts into a creamy layer that helps bind all the ingredients together. You can use dairy-free cheese if preferred!
• Full-Fat Sour Cream or Plain Greek Yogurt: Imparts creaminess and helps keep the mixture moist as it bakes. You can use vegan sour cream if necessary.
• Milk: Helps meld the flavors together while also keeping the dish from drying out in the oven. Use unsweetened dairy-free milk if needed.
• Salt: Brings out the natural flavors of the ingredients, keeping them from tasting bland and flat.
• Black Pepper: Imparts mild heat and earthiness that enhances the casserole.
• Dried Italian Seasoning: Boosts the savory flavors of the dish.
• Smoked Paprika: Adds smokiness and subtle warmth.
• Crushed Red Pepper Flakes: Gives the dish a gentle heat that livens up its taste.
• Butter or Vegan Butter: Helps give the casserole a crisp and golden crust.
• Breadcrumbs: Act as a topping that gives a crunchy contrast to the creamy, cheesy casserole. You can use gluten-free breadcrumbs or crushed gluten-free crackers as a substitute.
• Shredded Parmesan Cheese: Melts into the breadcrumbs to give the zucchini rice casserole a flavorful crust. Use rennet-free parmesan for vegetarian, or plant-based parmesan if vegan.

How to Make Zucchini Casserole

01

PREHEAT AND COMBINE

Preheat oven to 375°F. Grease a 9×13-inch baking dish. In a large bowl, combine the rice, zucchini, onion, garlic, cheese, sour cream, milk, and seasonings.

02

MIX

Mix well!

03

TRANSFER AND SPREAD

Transfer the mixture to the prepared baking dish, spreading it evenly.

04

PREPARE TOPPING

In a small bowl, combine melted butter, breadcrumbs, and Parmesan, stirring until evenly coated.

05

TOP IT

Evenly scatter the breadcrumb mixture over the casserole.

06

BAKE

Bake for 35–40 minutes, until bubbly with a golden-brown topping.

07

COOL

Let rest 5–10 minutes before serving. Enjoy!

Serving Ideas

• Pair with a light salad like my cilantro salad.
• Serve with vegetable sides like cabbage steaks, sautéed mushrooms, or roasted golden beets.
• Pair alongside a comforting soup like my cashew carrot ginger soup.
• Serve with slices of sourdough or focaccia.
• Top with lots of fresh chopped herbs like basil, oregano or parsley; toasted nuts, crumbled feta cheese, a drizzle of hot sauce or a dollop of salsa.

Expert Tips

• Squeezing out excess moisture from the grated or shredded zucchini before using it in this recipe will help keep it from being watery both directly after cooking and when reheating leftovers.
• If possible, use day-old or cooled rice. Unlike freshly cooked rice, day-old rice holds its texture better and won’t turn mushy when baked.
• If you want even more cheesy goodness, mix the cheddar with mozzarella or Monterey Jack cheese.
• You can include other veggies if you want! Black beans, corn, mushrooms, cauliflower, or chickpeas make for excellent additions to this dish.

Zucchini Rice Casserole Recipe

This zucchini rice casserole recipe is warm, cheesy, and simple to make! Your weeknight dinner lineup will thank you for this recipe. Naturally vegetarian and egg-free, and can easily be made vegan and gluten-free!

Author: Kristen Wood
Servings: 8 servings

Prep Time: 15minutes minutes
Cook Time: 35minutes minutes
Total Time: 50minutes minutes

Course: Main Course Cuisine: American Diet: Gluten Free, Vegan, Vegetarian

Ingredients

• 2 cups cooked white rice jasmine or basmati; about 1 cup uncooked
• 3 medium-sized zucchini grated, about 4 cups, excess moisture squeezed out
• 1 yellow onion finely chopped
• 2 cloves garlic minced
• 1 cup shredded sharp cheddar cheese or dairy-free cheese, if preferred
• 1 cup full-fat sour cream or plain Greek yogurt; use vegan sour cream if necessary
• 1 cup milk or unsweetened dairy-free milk
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon dried Italian seasoning
• ½ teaspoon smoked paprika
• ¼ teaspoon crushed red pepper flakes
• 2 tablespoons butter or vegan butter, melted
• ½ cup breadcrumbs or gluten-free breadcrumbs/crushed gluten-free crackers
• ¼ cup grated Parmesan cheese use rennet-free for vegetarian or vegan Parmesan if necessary
• fresh parsley chopped, optional garnish

Instructions

1. Preheat the oven to 375°F. Grease a 9×13-inch baking dish and set it aside.
2. In a large mixing bowl, combine the cooked rice, grated zucchini, onion, garlic, cheddar cheese, sour cream, milk, salt, pepper, Italian seasoning, smoked paprika, and crushed red pepper flakes. Mix until everything is evenly combined.
3. Transfer the mixture to the prepared baking dish, spreading it evenly.
4. In a small bowl, mix the melted butter, gluten-free breadcrumbs, and Parmesan cheese until crumbs are coated.
5. Sprinkle the breadcrumb mixture evenly over the casserole.
6. Bake for 35–40 minutes, or until the casserole is bubbling and the topping is golden brown.
7. Let cool for 5–10 minutes before serving. Optionally, sprinkle with a little chopped fresh parsley before serving.
8. Enjoy!

Notes

Storage and Reheating

Store any leftover rice casserole in the refrigerator for up to 4 days. Use an airtight container or one that can be covered with foil or plastic wrap. I generally don’t recommend freezing this dish since the rice and zucchini might get soggy when thawed.

Reheat in single servings in the microwave or the entire casserole in the oven. If you notice any dryness, stir in some milk or broth to restore moisture and creaminess.

Nutrition

Serving: 1serving | Calories: 277kcal | Carbohydrates: 25g | Protein: 9g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 45mg | Sodium: 540mg | Potassium: 378mg | Fiber: 2g | Sugar: 7g | Vitamin A: 699IU | Vitamin C: 16mg | Calcium: 238mg | Iron: 1mg

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Previously Published on moonandspoonandyum

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Photo credit: Kristen Wood

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