Zucchini and Rice Casserole
Savor the comforting flavors of a hearty Zucchini and Rice Casserole, the perfect blend of wholesome ingredients and creamy texture. This cheesy casserole recipe features tender slices of zucchini, fluffy long-grain rice, and a rich mixture of cheddar, Parmesan, sour cream, and eggs for a velvety base. Enhanced with aromatic garlic, sautéed onion, and a hint of dried thyme, this dish is baked to golden perfection, with an optional breadcrumb topping for added crunch. Perfect as a vegetarian main course or versatile side dish, this easy-to-make casserole is a satisfying way to use fresh zucchini. Ready in just over an hour and serving six, it's an ideal choice for family dinners or meal prep.
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Recipe Information
Ingredients
- 4 medium zucchini
- 2 tablespoons olive oil
- 1 medium yellow onion
- 2 large garlic cloves
- 1 cup long-grain white rice
- 2 cups water or vegetable broth
- 1.5 cups shredded cheddar cheese
- 0.5 cup grated Parmesan cheese
- 2 large eggs
- 0.5 cup sour cream
- 0.25 cup milk
- 2 tablespoons fresh parsley
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup breadcrumbs (optional)
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish with olive oil or non-stick spray.
Thinly slice the zucchinis and set them aside. Dice the onion and mince the garlic.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the diced onion and cook for 3-4 minutes until softened. Add the minced garlic and cook for an additional 1 minute.
Add the rice to the skillet and stir to coat it with the oil. Cook for 1-2 minutes to toast the rice slightly.
Pour in the water or vegetable broth, season with half the salt and black pepper, and bring the mixture to a boil. Lower the heat, cover, and simmer for about 15 minutes, or until the rice is tender and the liquid is absorbed. Remove from heat and let it cool slightly.
In a large mixing bowl, combine the eggs, sour cream, milk, shredded cheddar cheese, Parmesan cheese, chopped parsley, dried thyme, the remaining salt, and pepper. Mix until well blended.
Add the cooked rice mixture to the bowl and stir until fully combined. Gently fold in the sliced zucchinis until evenly distributed.
Transfer the mixture into the prepared baking dish and spread it out evenly. If using breadcrumbs, sprinkle them over the top for a crispy finish.
Bake in the preheated oven for 30-35 minutes, or until the top is golden brown and the casserole is bubbling. Let it rest for 5-10 minutes before serving.
Garnish with additional parsley, if desired, and serve warm.
Nutrition Facts
Calories |
2016 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 105.8 g | 136% | |
| Saturated Fat | 64.5 g | 322% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 657 mg | 219% | |
| Sodium | 14022 mg | 610% | |
| Total Carbohydrate | 184.3 g | 67% | |
| Dietary Fiber | 12.7 g | 45% | |
| Total Sugars | 75.3 g | ||
| Protein | 97.9 g | 196% | |
| Vitamin D | 2.7 mcg | 14% | |
| Calcium | 2189 mg | 168% | |
| Iron | 9.8 mg | 54% | |
| Potassium | 2545 mg | 54% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
