Zucchini Rice Casserole
Elevate your weeknight dinners with this cheesy and satisfying Zucchini Rice Casserole, a perfect comfort dish packed with wholesome ingredients. Freshly grated zucchini is combined with fluffy cooked rice, sautéed onions, and garlic for a base that’s both hearty and light. Sharp cheddar and Parmesan cheeses add rich, gooey indulgence, while a touch of paprika delivers subtle warmth. Eggs and creamy milk bind it all together, creating a golden, bubbly casserole that’s sure to delight the whole family. Ready in under an hour and easy to customize, this baked zucchini casserole is an ideal way to use up summer zucchini or meal prep for busy weeks. Serve it as a main dish or a flavorful side, topped with fresh parsley for a vibrant finishing touch!
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Recipe Information
Ingredients
- 3 pieces medium zucchini
- 3 cups cooked white or brown rice
- 2 cups shredded sharp cheddar cheese
- 1 cup finely grated Parmesan cheese
- 1 piece medium yellow onion, finely diced
- 2 tablespoons olive oil
- 3 pieces garlic cloves, minced
- 2 pieces eggs
- 1 cup whole milk
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon paprika
- 2 tablespoons fresh parsley, chopped (optional garnish)
Instructions
Preheat your oven to 375°F (190°C).
Wash and trim the ends of the zucchini. Grate the zucchini using a box grater or food processor, then place the grated zucchini in a clean kitchen towel. Squeeze out as much excess moisture as possible and set aside.
Heat the olive oil in a medium skillet over medium heat. Add the diced onion and cook until softened, about 4-5 minutes. Add the minced garlic and cook for another 30 seconds, stirring frequently. Remove from heat and let cool slightly.
In a large mixing bowl, whisk the eggs and milk together. Stir in the salt, pepper, and paprika.
Add the cooked rice, grated zucchini, cooked onion and garlic mixture, 1 1/2 cups of shredded cheddar cheese, and 1/2 cup of Parmesan cheese to the bowl. Mix until everything is well combined.
Grease a 9x13-inch baking dish with a bit of oil or nonstick cooking spray. Pour the zucchini and rice mixture into the dish and spread it out evenly.
Sprinkle the remaining 1/2 cup of shredded cheddar cheese and 1/2 cup of Parmesan cheese evenly over the top.
Bake in the preheated oven for 30-35 minutes, or until the casserole is bubbling and the top is golden brown.
Remove the casserole from the oven and let it rest for 5-10 minutes before serving.
Garnish with freshly chopped parsley if desired, then serve and enjoy!
Nutrition Facts
Calories |
2412 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 123.3 g | 158% | |
| Saturated Fat | 62.6 g | 313% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 648 mg | 216% | |
| Sodium | 4179 mg | 182% | |
| Total Carbohydrate | 227.2 g | 83% | |
| Dietary Fiber | 12.7 g | 45% | |
| Total Sugars | 34.0 g | ||
| Protein | 105.0 g | 210% | |
| Vitamin D | 4.7 mcg | 24% | |
| Calcium | 2231 mg | 172% | |
| Iron | 12.3 mg | 68% | |
| Potassium | 2557 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.
