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Rice Casserole Parmesan Zucchini

A cheesy, comforting rice casserole with zucchini, Parmesan, and herbs. Perfect as a vegetarian main or hearty side dish.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Main Dish, Side Dish
Cuisine: Italian-Inspired
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups cooked rice white or brown
  • 2 medium zucchinis grated or finely chopped
  • 1 onion finely diced
  • 2 cloves garlic minced
  • 1 cup shredded mozzarella cheese
  • 1 cup grated Parmesan cheese divided
  • 1 cup milk whole or 2%
  • 2 eggs large, beaten
  • 2 tbsp olive oil
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 0.5 tsp salt
  • 0.5 tsp black pepper

Equipment

  • Mixing bowls
  • Baking dish
  • Skillet
  • Whisk

Method
 

  1. Preheat oven to 375°F (190°C). Grease a baking dish with olive oil.
  2. Heat olive oil in a skillet and sauté onion and garlic until fragrant.
  3. Stir in zucchini and cook until softened and moisture reduces.
  4. In a bowl, combine rice, zucchini mixture, eggs, milk, herbs, salt, pepper, and half of the cheeses.
  5. Transfer mixture to baking dish, top with remaining cheese.
  6. Bake uncovered 30–35 minutes until golden brown and set.
  7. Cool slightly before serving.

Notes

For a protein boost, add cooked chicken or chickpeas. Swap Parmesan with cheddar for a stronger flavor.