Quick Weeknight Zucchini and Rice Casserole Recipe

Introduction

This Quick Weeknight Zucchini and Rice Casserole is a comforting, easy-to-make dish perfect for busy evenings. Packed with seasoned vegetables, cheesy goodness, and wholesome brown rice, it’s a satisfying meal that comes together quickly in your oven.

Ingredients

• 1 1/2 cups brown rice, cooked
• 2 tablespoons avocado oil
• 1 1/2 pounds cubed zucchini
• 1 cup sliced green onions
• 1 minced garlic clove
• 1 1/4 teaspoons garlic salt
• 1/2 teaspoon dried basil
• 1/2 teaspoon paprika (Hungarian or smoked varieties work well)
• 1/2 teaspoon dried oregano
• 1 1/2 cups chopped tomatoes
• 1 cup or more shredded Daiya cheddar style cheese, separated

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Lightly grease an 11 x 17 baking dish to prevent sticking.
2. Step 2: Heat avocado oil in a skillet over medium heat. Add cubed zucchini, sliced green onions, and minced garlic. Sauté for about 5 minutes until vegetables are just tender, stirring occasionally to avoid burning.
3. Step 3: Season the sautéed vegetables with garlic salt, basil, paprika, and oregano. Mix in the cooked brown rice, chopped tomatoes, and half of the shredded cheese. Cook and stir until heated through. Taste and adjust seasonings if needed.
4. Step 4: Transfer the mixture to the prepared baking dish and spread it evenly. Top with the remaining shredded cheese to cover the casserole.
5. Step 5: Bake uncovered in the preheated oven for about 20 minutes, until the cheese on top is melted and bubbly. Serve warm.

Tips & Variations

• Use smoked paprika for a deeper, smokier flavor or Hungarian paprika for a mild, sweet touch.
• Swap Daiya cheese for your favorite dairy or dairy-free cheese depending on your preference.
• Add cooked ground meat or beans for extra protein and heartiness.
• If zucchini releases a lot of moisture, pat it dry before cooking to keep the casserole from becoming too watery.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven until warmed through. You can also freeze the casserole for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use white rice instead of brown rice?

Yes, white rice works well too. Just be mindful that white rice cooks faster, so adjust your cooking times accordingly when preparing the rice.

How can I make this casserole vegan?

This recipe is already vegan if you use plant-based cheese like Daiya. Just be sure to use a vegan-friendly oil and avoid any animal products for full vegan compliance.

Quick Weeknight Zucchini and Rice Casserole Recipe

Print Recipe

★★★★★

4.8 from 106 reviews

This Quick Weeknight Zucchini and Rice Casserole is a simple, hearty, and flavorful dish combining sautéed zucchini, aromatic spices, cooked brown rice, and melted dairy-free cheese. Perfect for a nutritious and comforting meal, it’s easy to prepare and bakes to a cheesy, bubbling perfection that will satisfy any weeknight dinner cravings.

• Author: Grace
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 6 servings 1x
• Category: Casserole
• Method: Baking
• Cuisine: American
• Diet: Vegan

Ingredients

Scale 1x2x3x

Rice and Cheese

• 1 1/2 cups brown rice, cooked
• 1 cup or more shredded Daiya cheddar style cheese, separated

Vegetables and Seasonings

• 2 tablespoons avocado oil
• 1 1/2 pounds cubed zucchini
• 1 cup sliced green onions
• 1 minced garlic clove
• 1 1/4 teaspoons garlic salt
• 1/2 teaspoon dried basil
• 1/2 teaspoon paprika (Hungarian or smoked varieties work well)
• 1/2 teaspoon oregano, dried
• 1 1/2 cups chopped tomatoes

Instructions

1. Prepare Your Baking and Cooking Equipment: Preheat your oven to 350°F (175°C) and lightly grease an 11×17-inch baking dish to ensure the casserole does not stick during baking.
2. Sauté the Vegetables: Heat avocado oil in a skillet over medium heat. Add the cubed zucchini, sliced green onions, and minced garlic. Sauté for about 5 minutes, stirring occasionally until the vegetables are just tender without browning.
3. Season and Combine Ingredients: Season the sautéed vegetables with garlic salt, dried basil, paprika, and oregano to taste. Stir in the cooked brown rice, chopped tomatoes, and half of the shredded Daiya cheddar cheese (about 1/2 cup). Continue cooking and stirring until the mixture is heated through and flavors are well combined. Taste and adjust seasonings as desired.
4. Assemble the Casserole: Transfer the vegetable and rice mixture into the prepared baking dish and spread it evenly. Sprinkle the remaining cheese evenly over the top to create a cheesy layer.
5. Bake and Serve: Bake the casserole uncovered in the preheated oven for approximately 20 minutes, until the cheese on top has melted and is bubbly. Remove from the oven and allow to cool slightly before serving.

Notes

• You can use any variety of paprika, such as Hungarian or smoked, to add depth of flavor.
• For a vegan and dairy-free option, Daiya cheddar style cheese is recommended, but feel free to substitute with your favorite cheese.
• If you prefer a softer texture, cover the casserole with foil when baking and remove it for the last 5 minutes to brown the cheese.
• Leftovers store well in the refrigerator for up to 3 days and reheat nicely in the oven or microwave.
• Adding a sprinkle of fresh herbs like parsley or basil before serving can brighten the dish.

Keywords: zucchini casserole, rice casserole, vegan dinner, quick weeknight meal, dairy-free casserole, healthy casserole, easy baking recipe