Cheesy Rice Casserole with Zucchini Recipe

Introduction

This Cheesy Rice Casserole with Zucchini is a comforting, flavorful side dish that combines tender vegetables with creamy cheese and fluffy rice. It’s easy to prepare and perfect for a weeknight meal or family gathering.

Ingredients

• 3 tablespoons unsalted butter, divided
• 1/4 cup onion, small dice
• 1 1/2 cups zucchini, 1/2 inch dice (or a mix of zucchini and yellow squash)
• 1 tablespoon all-purpose flour
• 1/8 teaspoon garlic powder
• 1/8 teaspoon onion powder
• 1/8 teaspoon paprika
• 1/2 teaspoon kosher salt
• 5 cracks fresh black pepper
• 3/4 cup milk
• 1/2 cup shredded cheddar cheese
• 1 1/2 cups cooked rice
• 1 tablespoon fresh parsley, finely chopped
• 1/2 cup shredded cheddar and Monterey Jack blend

Instructions

1. Step 1: Preheat the oven to 350 degrees Fahrenheit. Grease a 5-inch baking dish and set aside.
2. Step 2: Melt 1 tablespoon of butter in a large skillet over medium heat. Add the diced onions and sauté until translucent, about 5 minutes, stirring occasionally.
3. Step 3: Add the diced zucchini to the skillet and cook until slightly golden brown, stirring occasionally. Remove from heat and set aside.
4. Step 4: In a small pot, melt the remaining butter over medium heat. Whisk in the flour, garlic powder, onion powder, paprika, salt, and pepper. Cook for 1 minute, whisking constantly.
5. Step 5: Slowly add the milk while stirring constantly to avoid lumps. Cook for about 5 minutes until the sauce thickens. Remove from heat and stir in the shredded cheddar cheese until smooth.
6. Step 6: Combine the cheese sauce with the cooked rice, half of the chopped parsley, and the sautéed zucchini and onion mixture. Stir until well mixed.
7. Step 7: Pour the mixture into the prepared baking dish. Top with the shredded cheddar and Monterey Jack cheese blend.
8. Step 8: Bake for 25 to 30 minutes, or until bubbly and golden on top. Garnish with the remaining parsley if desired before serving.

Tips & Variations

• Rinse your rice under cold water before cooking to remove excess starch and achieve fluffy grains.
• Sauté the zucchini and onions just until tender and lightly golden to avoid mushy vegetables.
• Taste the cheese sauce before mixing it with rice and adjust salt and pepper to your preference.
• Use a sturdy casserole dish lightly greased to ensure even cooking and easy cleanup.
• For extra cheesiness, add more shredded cheese on top before baking.
• Try substituting brown rice or a mixed grain blend for a heartier texture and flavor.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350 degrees Fahrenheit until warmed through, or in the microwave in short intervals, stirring occasionally to heat evenly.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other vegetables instead of zucchini?

Yes, yellow squash, bell peppers, or mushrooms can be used as substitutes or additions to the zucchini for variety.

Is it possible to make this casserole dairy-free?

Yes, substitute the butter with a plant-based alternative, use dairy-free milk such as almond or oat milk, and replace cheese with vegan cheese to make it dairy-free.

Cheesy Rice Casserole with Zucchini Recipe

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This Cheesy Rice Casserole with Zucchini is a comforting and flavorful side dish featuring tender sautéed zucchini and onions mixed with creamy cheddar cheese sauce, cooked rice, and baked to bubbly perfection. Enhanced with a blend of cheddar and Monterey jack cheese on top, it’s an easy, oven-baked casserole that pairs beautifully with a variety of main courses.

• Author: luca
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: 4 servings 1x
• Category: Side Dish
• Method: Baking
• Cuisine: Traditional American

Ingredients

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Vegetables and Aromatics

• 1/4 cup onion, small dice
• 1 1/2 cups zucchini, 1/2 inch dice (or a mix of zucchini and yellow squash)

Dairy and Cheese

• 3 tablespoons unsalted butter, divided
• 3/4 cup milk
• 1/2 cup shredded cheddar cheese
• 1/2 cup shredded cheddar and Monterey jack blend

Staples and Seasonings

• 1 tablespoon all-purpose flour
• 1/8 teaspoon garlic powder
• 1/8 teaspoon onion powder
• 1/8 teaspoon paprika
• 1/2 teaspoon kosher salt
• 5 cracks fresh black pepper

Grains and Herbs

• 1 1/2 cups cooked rice
• 1 tablespoon fresh parsley, finely chopped

Instructions

1. Preheat Oven and Prepare Dish: Preheat your oven to 350°F (175°C) and grease a 5-inch baking dish, setting it aside for later use.
2. Sauté Onions: Melt 1 tablespoon of unsalted butter in a large skillet over medium heat. Add the diced onions and sauté them for about 5 minutes until they become translucent, stirring occasionally to prevent burning.
3. Cook Zucchini: Add the diced zucchini to the skillet with the onions and cook until the zucchini turns slightly golden brown, stirring occasionally. Once done, remove the mixture from the heat and set it aside.
4. Make Cheese Sauce Base: In a small pot, melt the remaining 2 tablespoons of butter over medium heat. Whisk in the all-purpose flour along with the garlic powder, onion powder, paprika, salt, and black pepper. Allow the mixture to cook for about 1 minute to eliminate the raw flour taste.
5. Add Milk and Thicken: Slowly pour in the milk while whisking continuously to prevent lumps. Continue cooking for 5 minutes or until the sauce thickens to a creamy consistency, then remove from the heat.
6. Incorporate Cheese: Stir in the shredded cheddar cheese into the warm sauce until it melts completely and becomes smooth.
7. Combine Ingredients: Mix the cheese sauce with the cooked rice, half of the chopped parsley, and the sautéed zucchini and onion mixture until fully combined.
8. Assemble Casserole: Pour the rice mixture into the prepared baking dish, spreading it evenly. Sprinkle the shredded cheddar and Monterey jack cheese blend evenly over the top.
9. Bake: Bake in the preheated oven for 25-30 minutes, or until the casserole is bubbly and the cheese on top is melted and slightly golden.
10. Garnish and Serve: Remove the casserole from the oven and garnish with the remaining fresh parsley if desired before serving warm.

Notes

• Rinse your rice under cold water before cooking to remove excess starch and achieve fluffier rice.
• Don’t overcook the veggies; sauté zucchini and onion just until lightly golden and tender to maintain texture.
• Season the cheese sauce to taste before mixing with rice, adjusting salt and pepper as needed.
• Use a sturdy casserole dish coated with cooking spray to ensure even cooking and easy cleanup.
• For extra cheesiness, add more shredded cheddar or the cheese blend on top before baking.
• Try substituting brown rice or a blend of grains for a heartier texture and flavor variation.

Keywords: cheesy rice casserole, zucchini casserole, baked rice dish, side dish recipe, cheddar cheese casserole