Quick Weeknight Zucchini and Rice Casserole Recipe
If easy, wholesome comfort is what you crave for dinner, this Quick Weeknight Zucchini and Rice Casserole will absolutely win you over. It’s a bubbling, golden-topped bake that’s packed with juicy zucchini, chewy brown rice, and sweet tomatoes, all in a savory, cozy hug of melty cheese and gentle spices. You won’t believe how a handful of simple pantry staples transform into a complete, satisfying meal that’s as nourishing as it is delicious. This is truly one of those secret-weapon recipes for any night of the week!
Ingredients You’ll Need
Just a few straightforward ingredients come together to make this casserole shine. Each one is thoughtfully chosen: from the subtle richness of the rice to the vibrant colors and flavors of the vegetables, every element brings its own magic to the dish.
- 1 1/2 cups brown rice, cooked: This hearty, slightly nutty rice forms the comforting base and soaks up all the savory seasonings.
- 2 tablespoons avocado oil: Avocado oil adds a mild fruitiness and helps all the vegetables sauté properly.
- 1 1/2 pounds cubed zucchini: Zucchini is the star—each bite adds color, moisture, and gentle flavor to the casserole.
- 1 cup sliced green onions: These bring a mild, oniony kick and a pop of fresh green to each bite.
- 1 minced garlic clove: No casserole is complete without the savory warmth of garlic to round out the flavors.
- 1 1/4 teaspoons garlic salt: Garlic salt amps up the flavor in every vegetable and adds the perfect amount of seasoning.
- 1/2 teaspoon dried basil: Dried basil infuses a subtle, herby brightness that works so well with the zucchini.
- 1/2 teaspoon paprika (Hungarian or smoked): Paprika lends color and a touch of warmth—smoked paprika adds more depth if you have it.
- 1/2 teaspoon dried oregano: Oregano adds an unmistakable Mediterranean note, tying the veggies and cheese together.
- 1 1/2 cups chopped tomatoes: These juicy tomatoes provide a sweet, tangy lift and keep everything moist.
- 1 cup or more shredded Daiya cheddar style cheese, separated: This melty, dairy-free cheese gives you that craveable golden top and creamy texture throughout.
How to Make Quick Weeknight Zucchini and Rice Casserole
Step 1: Prepare Your Baking and Cooking Equipment
Start by preheating your oven to 350°F (175°C). While it’s warming up, give your 11 x 17-inch baking dish a quick, light grease to ensure your casserole won’t stick. This simple prep step makes cleanup a breeze and gets you ready for effortless baking.
Step 2: Sauté the Vegetables
Heat the avocado oil in a skillet over medium. Toss in your zucchini, green onions, and garlic and let them cook for about five minutes until they’re just going soft and fragrant. Give everything a stir once in a while—there’s nothing better than the smell of garlic and onion wafting through the kitchen at the start of a Quick Weeknight Zucchini and Rice Casserole!
Step 3: Season and Combine Ingredients
Now, sprinkle in the garlic salt, basil, paprika, and oregano. The aroma will be irresistible! Stir in your cooked brown rice, chopped tomatoes, and half a cup of that wonderful shredded cheese. Keep cooking and stirring until everything is heated through and beautifully combined. This is your chance to taste and tweak the seasonings to match your family’s flavor cravings.
Step 4: Assemble the Casserole
Pour the hot, savory mixture into the prepared baking dish, spreading it out evenly. Top it off with the rest of your cheese—don’t be shy! You want every bite of the Quick Weeknight Zucchini and Rice Casserole to have some of that gooey, melted deliciousness on top.
Step 5: Bake and Serve
Bake the casserole uncovered for about 20 minutes or until the top is golden and bubbling. Let it cool for a few minutes so the flavors can settle and the slices hold together nicely. Then serve up the perfect forkful: warm, cheesy, full of garden-fresh flavor and comforting rice. You did it!
How to Serve Quick Weeknight Zucchini and Rice Casserole
Garnishes
A sprinkle of chopped fresh herbs, like basil or parsley, adds color and a lively herbal aroma to your plate. You can also give each serving a light dust of extra paprika or even a dash of vegan parmesan for a fabulous finishing touch.
Side Dishes
The versatility of Quick Weeknight Zucchini and Rice Casserole means it plays well with so many sides. Try a crisp green salad with a tangy vinaigrette, roasted Brussels sprouts, or buttery garlic bread for a well-rounded meal that feels like a hug at the end of a long day.
Creative Ways to Present
Feeling fancy? Spoon the casserole into individual ramekins for a dinner party, or serve it as the centerpiece of a build-your-own bowl night with lots of fresh toppings. This crowd-pleaser adapts to your vibe, whether casual or elegant.
Make Ahead and Storage
Storing Leftovers
Let your leftover casserole cool to room temperature, then cover the baking dish tightly or transfer portions into airtight containers. It’ll keep in the refrigerator for up to four days, ready to heat and enjoy whenever you need a taste of homey comfort.
Freezing
This Quick Weeknight Zucchini and Rice Casserole freezes beautifully! Portion into freezer-friendly containers or wrap the whole casserole tightly with foil and plastic wrap. Label it (so you’ll remember what’s inside) and freeze for up to three months—an absolute lifesaver for busy weeks.
Reheating
To reheat, pop single servings in the microwave or bake the whole casserole in a 350°F oven, covered, until warmed through. If you like the topping extra crispy, uncover it for the last few minutes of warming. The flavors only deepen over time!
FAQs
Can I use white rice instead of brown rice?
Absolutely! White rice works perfectly in this recipe—just be sure to use cooked rice and adjust seasonings to your liking. It yields a slightly softer, fluffier texture in your Quick Weeknight Zucchini and Rice Casserole.
What can I substitute for Daiya cheddar if I’m not dairy-free?
Feel free to use shredded cheddar, Monterey Jack, or even a Mexican cheese blend. The recipe stays melty and rich no matter which cheese you choose. Just sprinkle generously for the best cheesy top!
Can I add protein to this casserole?
Definitely. Stir in a can of drained chickpeas, cooked lentils, or diced cooked chicken if you’re not vegan. Any of these will add heartiness and a little more oomph to your Quick Weeknight Zucchini and Rice Casserole.
How do I keep the casserole from getting watery?
Zucchini naturally holds a lot of water. To prevent a soggy casserole, sauté the zucchini until just tender and avoid overcooking. Draining off any excess liquid before assembling the casserole will also help maintain the perfect texture.
Is this recipe gluten-free?
Yes, this is a naturally gluten-free dish as written! Just make sure all your seasonings and cheese alternatives are certified gluten-free if you have sensitivities.
Final Thoughts
If you’re searching for a no-fuss, comforting dinner that everyone at the table will adore, it’s time to give Quick Weeknight Zucchini and Rice Casserole a try. There’s nothing quite like whipping up something so vibrant, cozy, and deeply satisfying—so grab your ingredients and enjoy every cheesy, veggie-packed bite!
Print
Quick Weeknight Zucchini and Rice Casserole Recipe
- Total Time: 35 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
A flavorful and easy-to-make weeknight meal, this Quick Weeknight Zucchini and Rice Casserole is a comforting dish with a cheesy finish that the whole family will love.
Ingredients
Main 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
- Step 1: Prepare Your Baking and Cooking Equipment
Preheat the oven to 350°F (175°C) and grease an 11 X 17 baking dish.
- Step 2: Sauté the Vegetables
In a skillet, sauté zucchini, green onions, and garlic until tender.
- Step 3: Season and Combine Ingredients
Add seasonings to vegetables, mix in rice, tomatoes, and 1/2 cup of cheese. Cook until heated through.
- Step 4: Assemble the Casserole
Transfer the mixture to the casserole dish, top with remaining cheese.
- Step 5: Bake and Serve
Bake uncovered for 20 minutes until cheese is melted. Let cool slightly before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 5g
- Sodium: 620mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 0mg
Keywords: Zucchini Rice Casserole, Weeknight Dinner, Cheesy Casserole Recipe
