Quick Weeknight Zucchini and Rice Casserole Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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
