Cheesy Rice Casserole with Zucchini Recipe
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.
- 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
Scale
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
- 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.
- 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.
- 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.
- 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.
- 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.
- Incorporate Cheese: Stir in the shredded cheddar cheese into the warm sauce until it melts completely and becomes smooth.
- 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.
- 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.
- 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.
- 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
