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Zucchini Rice Stuffing Casserole

Zucchini Rice Stuffing Casserole: Comfort Food Made Easy

A comforting and easy Zucchini Rice Stuffing Casserole, packed with fluffy rice, zucchini, and a melty blend of cheeses.
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Prep Time 10 minutes
Cook Time 30 minutes
Cooling Time 5 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Casserole
  • 1 cup Rice Consider using brown rice for added nutrients.
  • 2 cups Water Swapping it with broth can enhance the flavor.
  • 2 cups Zucchini Grated; grated carrots or bell peppers make great alternatives.
  • 1 medium Onion Chopped; shallots could work for a milder flavor.
  • 2 cloves Garlic Minced; use garlic powder if fresh isn't available.
  • 1 cup Cheddar Cheese Try Monterey Jack or gouda for a twist.
  • 1/2 cup Parmesan Cheese Grana Padano or pecorino can substitute well.
  • 2 tablespoons Olive Oil Perfect for sautéing.
  • 2 tablespoons Butter Vegan butter can be used for a dairy-free option.
  • 1 teaspoon Salt Adjust according to your needs.
  • 1/2 teaspoon Black Pepper Freshly cracked pepper offers the best flavor.
  • 1 teaspoon Dried Thyme Fresh thyme can provide an even brighter taste.
  • 1 teaspoon Dried Oregano Substitute with Italian seasoning if needed.
  • 1 cup Chicken or Vegetable Broth Low-sodium versions are best.
  • 2 tablespoons Fresh Parsley A garnishing touch that brightens the dish.

Equipment

  • Medium saucepan
  • large skillet
  • casserole dish

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 350°F (175°C). Gather your ingredients and equipment.
  2. In a medium saucepan, bring water to a boil. Add rice, cover, and simmer for 15-18 minutes until tender.
  3. Heat olive oil and butter in a large skillet. Sauté chopped onion for 5 minutes until soft.
  4. Add minced garlic and sauté for 1 minute. Then, stir in grated zucchini, salt, black pepper, dried thyme, and oregano. Cook for 10 minutes until soft.
  5. In a large bowl, combine cooked rice with the sautéed zucchini mixture and fold in cheddar and parmesan cheeses.
  6. Pour broth into the mixture and stir gently to moisten all ingredients.
  7. Transfer the mixture into a greased casserole dish, spreading it evenly. Sprinkle additional cheese on top if desired.
  8. Bake in the preheated oven for 25-30 minutes until golden-brown and bubbly.
  9. Let the casserole cool for a few minutes before serving. Garnish with fresh parsley.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 40gProtein: 10gFat: 15gSaturated Fat: 7gCholesterol: 30mgSodium: 400mgPotassium: 450mgFiber: 3gSugar: 2gVitamin A: 1500IUVitamin C: 15mgCalcium: 350mgIron: 2.5mg

Notes

Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 2 months.

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