For a richer flavor, consider using brown rice instead of white rice. Adjust cooking time accordingly. To add a touch of herbaceousness, stir in 1/4 cup of chopped fresh herbs, such as basil, parsley, or chives, along with the cheese. For a spicier kick, add a pinch of red pepper flakes to the zucchini and rice mixture. The casserole can be assembled ahead of time and refrigerated until ready to bake. Add a few minutes to the broiling time if baking from cold. Ensure the zucchini is not overcooked during steaming, as it will become mushy in the casserole. Tender-crisp is the ideal texture.
Zucchini and Rice Casserole
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PREP TIME30 mins
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COOK TIME40 mins
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TOTAL TIME1 hrs 20 mins
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SERVING10 People
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VIEWS169
Embrace the bounty of summer with this comforting Zucchini and Rice Casserole. A symphony of textures and flavors, this dish transforms simple ingredients into a heartwarming culinary experience. Perfectly cheesy and utterly satisfying, it's a delightful way to celebrate garden-fresh zucchini.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate19 g
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Cholesterol66 mg
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Fiber2 g
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Protein8 g
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Saturated Fat8 g
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Sodium263 mg
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Sugar2 g
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Fat18 g
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Unsaturated Fat0 g
Follow The Directions
01
StepIn a saucepan, bring 1 1/2 cups of water to a rolling boil. Add the rice, return to a boil, then reduce heat to low, cover, and simmer until the rice is tender and the water is absorbed. (Approximately 18-20 minutes)
02
StepWhile the rice cooks, prepare the zucchini. Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring the water to a boil. Add the whole zucchini, cover, and steam until tender-crisp. (Approximately 4-8 minutes). Transfer the steamed zucchini to a cutting board and allow to cool slightly.
03
StepPreheat your oven's broiler. Lightly grease a 9x13-inch baking dish. Thinly slice two zucchini and set aside for garnish. Dice the remaining zucchini into small, even pieces.
04
StepIn a Dutch oven or large skillet, heat 1/4 cup butter and vegetable oil over medium heat until the butter is melted and shimmering. Add the cooked rice and diced zucchini to the pan, then sauté until the zucchini is lightly golden and softened, stirring frequently to prevent sticking. (Approximately 8-10 minutes). Stir in the Parmesan and Cheddar cheeses until melted and well combined. Season generously with salt and freshly ground black pepper to taste. Remove from heat and allow the mixture to cool slightly before incorporating the beaten eggs, stirring quickly to prevent curdling.
05
StepPour the zucchini and rice mixture into the prepared baking dish, spreading it evenly. Sprinkle the top generously with bread crumbs. Arrange the sliced zucchini attractively over the top of the casserole and drizzle evenly with 2 tablespoons of melted butter.
06
StepPlace the casserole under the preheated broiler and broil until the top is lightly browned, the cheese is bubbly, and the bread crumbs are golden and crisp. (Approximately 2-4 minutes). Watch carefully to prevent burning.
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Nikko Schneider
May 15, 2025The panko bread crumbs make such a difference – so crispy and delicious!
Delmer Brekke
May 9, 2025Next time I'll try adding some mushrooms for extra flavor.
Kayleigh Abbott
Feb 16, 2025Easy to follow and the result was a comforting and flavorful casserole.
Carolanne Shanahan
Nov 4, 2024I made this for a potluck and it was gone in minutes!
Brayan Ward
Oct 28, 2024I didn't have Parmesan, so I used Asiago instead, and it was fantastic!
Vernie Prohaska
Oct 24, 2024I appreciate the tips about using broth instead of water and experimenting with different cheeses.
Beth Wilkinson
Apr 30, 2024This recipe is a lifesaver during zucchini season! My family loved it.
Lorena Toy
Jan 31, 2024My kids are picky eaters, but they devoured this!
Dayne Schmitt
Nov 6, 2023I added some Italian sausage and it was a huge hit!