Zucchini Rice Casserole (Brown Rice!)
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Cheesy, comforting, and filling, zucchini rice casserole is going to become a favorite around any family table. It’s also a great use for leftover rice!
You know I love my salads as much as the next girl but sometimes you want something more cozy and comforting. Something warm and soft, like a blanket, to wrap around you when you’re having one of those days. Okay, okay, okay, I know we shouldn’t use food to comfort us, but there’s something about the magical combination of cheese and rice that does the trick.
The best part of this zucchini rice casserole, though, is that you’re still eating something nutritious. You’re not drowning those sorrows in an entire chocolate cake or even a burger and fries.
Included in this zucchini rice casserole are the obvious ingredients: zucchini and rice. Summer always leads to plentiful zucchini and this is a great use for it, as is homemade zucchini bread or pizza zucchini noodles.
I like to use brown rice not only for its nutritional value but also because it’s filling, nutty, and flavorful. To speed up the rice cooking time, make the brown rice in your Instant Pot (if you have one).
Then we get to the really good stuff — cheese! I use a mix of Parmesan and sharp cheddar to give this casserole tons of great flavor. Hold everything together with Greek yogurt, sour cream, and eggs.
Zucchini rice casserole would make a great side dish for your Thanksgiving dinner, too! Or even as a main dish for meatless Mondays!
A mix of whole wheat panko bread crumbs (these are the kind I buy) with some herbs, spices, and more Parmesan gives the casserole a crispy crust that seals the deal and makes this recipe a total winner.
More veggie casseroles!
You all know I’m a girl that loves roasted vegetables, but every once in awhile I get down with a casserole like this zucchini rice casserole. Try these recipes:
- Green Bean Casserole (no canned soup!)
- Scalloped Sweet Potatoes with Bacon and Gruyere
- Barley, Bulgur, and Vegetable Vegan Casserole
- Cauliflower, Potato and Cheddar Bake
- Chili Relleno Casserole from Belly Full
- Tomato Basil Summer Veggie Casserole from The Food Charlatan
Did you make this? Be sure to leave a review below and tag me @rachelcooksblog on Facebook, Instagram, or Pinterest!
Ingredients
- 4 cups coarsely grated zucchini, lightly packed (about 1 ¼ pounds)
- ½ cup minced onion
- 2 cups cooked white rice (brown rice is good, too)
- 2 large eggs, lightly beaten
- ½ cup sour cream
- ½ cup 2% plain Greek yogurt
- 1 cup (4 oz.) shredded sharp cheddar cheese (see hint below)
- ¼ cup grated Parmesan cheese, divided
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- ½ teaspoon garlic powder
- 1 teaspoon Italian seasoning, divided
- ¼ cup panko bread crumbs
Instructions
- Preheat oven to 350°F. Lightly spray a 8x11 inch baking dish with nonstick cooking spray.
- In a large mixing bowl, combine eggs, sour cream, Greek yogurt, cheddar cheese, 2 tablespoons Parmesan cheese, salt, black pepper, garlic powder, ½ teaspoon Italian seasoning. Add shredded zucchini and onions and stir until ingredients are well mixed. Spread mixture into prepared pan.
- In a small bowl, combine breadcrumbs, ½ teaspoon Italian seasoning, and 2 tablespoons Parmesan cheese. Sprinkle evenly over zucchini mixture.
- Bake for 1 hour or until golden brown and heated through.
Notes
- If you are using a food processor, shred the cheddar first and set it aside before shredding the zucchini.
- Store leftovers in the refrigerator for up to 4 days. It does not freeze well. Reheat single servings gently in the microwave. Larger quantities can be reheated in the oven. Heat at 350°F for 20 to 30 minutes or until heated through.
- If desired, cooked brown rice, quinoa, farro, or barley can be substituted for the white rice.
- Other types of cheese can be substituted for the cheddar.
- If you like, add cubed ham or cooked bacon to the casserole.
- Crushed Ritz crackers can be substituted for the panko topping, if desired.
Nutrition Information
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
Husband’s take: Ben loves this! I also brought it to a family gathering and it was a hit with everyone there.
Changes I would make: None at all are necessary! You could make this zucchini rice casserole with white rice if you don’t care for brown rice.
Difficulty: Very easy!
Disclosure: I have been compensated by Milk Means More for my time to develop this zucchini rice casserole recipe and write this post. All opinions are as always, my own. Find out more about why Milk Means More on Twitter, Facebook, YouTube, Instagram and Pinterest.
Glenda Forester says
Hi! I’ve making a version of this for over 30yrs! My recipe calls for ground beef cooked with bell peppers, drained, & added to mix.
I just made a new version, to entice my Granddaughter. I call it RANCH CHICKEN VEGGIE CASSEROLE (notice no mention of[ Eewww] Zucchini!! ) I cut Zucchini in Spirilizer & gave them couple rough chops. Added Good Ranch dressing (I may try Dip if I make again.Its smelling Delicious!!!
Rachel Gurk says
Ha, I love that! Thanks for leaving a comment, your version sounds delicious!
Katie says
We love this recipe as well, and I’m about to make it for the 4th time. Amazing and comforting as it, you could also do any number of add ins to keep it interesting! We are going to try a Greek spin on it tonight! Thanks for such a wonderful main for our veggie family!
Rachel Gurk says
So glad to hear that you like it! Love that you’re putting your own spin on it!
Elizabeth Nevin says
I have made many vegetable casseroles – this is one of the very best! – a few small changes: I used vegetable stock and I sautéed instead of boiled the zucchini and onion (and couple cloves of garlic) for better flavor and texture. This comes out so much better than you might think based on the ingredients. Really tasty! So glad i came across this recipe.. Bravo!
Rachel Gurk says
Wow, thank you! I’m so glad you like it. Thank you for taking the time to leave a comment!
D from Ohio says
Rachel & you who are reading this:
This recipe is so awesome! In 14 days, I’ve made it 3x and will totally make it many more times. I did use white rice, and added 3 crushed garlic cloves, but it is such an amazing jumping off point you can (with caution) put your own spin on it. Tho try it her way the 1st time.
I had lots of summer squash (yellow) on hand for round 1 and thought it’d work fine. It did OK but 2nd time with green zucchini was a total home run, 3rd time was space balls amazing! It doubles quite well.
This recipe goes in my recipe box that I inherited from my dear Grandma – I hope future generations will keep it in the mix!
This next Thanksgiving dinner, it will occupy a pouud place on our table!
Rachel Gurk says
Wow, that makes me SO happy! Thank you for taking the time to come back and leave a comment, it means so much to me!
Karen @ The Food Charlatan says
I’ve been really into brown rice lately! It’s so good! This looks amazing. :) Summer food is the best food!!
susan salzman says
Love this! Looks YUMMY
denise says
looks tasty
Rachel Gurk says
Thank you!