AI-generated serving inspiration; not a photograph of a tested recipe.
Sautéing zucchini before baking drives off some of its moisture and gives it a little color. Cooked rice makes the casserole easy to assemble, and eggs help the filling set into soft, scoopable portions.
An original demonstration recipe, not independently kitchen-tested. Images are AI-generated serving inspiration, not photographs of tested recipes. Our editorial approach.
Why you’ll love this recipe
A good main dish for summer zucchini.
Cooked rice gives the filling substance.
Ingredient notes
Use cooked rice that was promptly refrigerated.
Medium zucchini have fewer watery seeds than oversized ones.
Equipment you’ll need
Large skillet
Mixing bowl
2 1/2-quart baking dish
Helpful cooking tips
Cook zucchini in two batches if the skillet is crowded.
Pat visible moisture from cooked vegetables before mixing.
Make it your own
Variations
Add 1/2 cup chopped roasted red peppers.
Substitutions
Use yellow summer squash in place of zucchini.
What to serve with it
Serve with a tomato salad and white beans on the side.
Storage, freezing & reheating
In the refrigerator
Divide leftovers into shallow containers and refrigerate within 2 hours (within 1 hour if above 90°F / 32°C). Keep at 40°F / 4°C or colder and use within 3–4 days.
In the freezer
Freeze cooled portions in sealed freezer containers for up to 2 months for best quality. Thaw overnight in the refrigerator.
To reheat
Reheat a single portion in the microwave, loosely covered, stirring or turning halfway through. Heat to 165°F / 74°C throughout; add a spoonful of water if needed.
Frequently asked questions
Can I use brown rice?
Yes, as long as it is fully cooked first. The casserole baking time stays about the same.
Let’s get cooking
Zucchini Rice Casserole
A mild rice bake with zucchini, cheddar, and a golden top.
Prep time
20 min
Cook time
30 min
Total time
55 min
Rest / cool
5 min
Servings
6
Difficulty
Easy
Cuisine
American home cooking
Original demonstration recipe, developed with AI assistance and not independently kitchen-tested.
Equipment
Large skillet · Mixing bowl · 2 1/2-quart baking dish
Ingredients
US customary measurements. Check off ingredients as you go.
Step-by-step instructions
Heat oven to 375°F / 190°C. Grease a 2 1/2-quart baking dish.
Heat oil in a large skillet over medium-high heat. Cook onion and zucchini 8–10 minutes until softened and excess moisture evaporates.
Whisk eggs, milk, garlic powder, salt, and pepper in a bowl. Stir in cooked rice, zucchini, and 1 cup cheddar.
Transfer to dish and top with remaining cheese.
Bake 25–30 minutes until set, lightly golden, and 165°F / 74°C in the center. Rest 5 minutes.
Cook’s notes
Cook zucchini in two batches if the skillet is crowded.
Pat visible moisture from cooked vegetables before mixing.
Store: Divide leftovers into shallow containers and refrigerate within 2 hours (within 1 hour if above 90°F / 32°C). Keep at 40°F / 4°C or colder and use within 3–4 days.
Reheat: Reheat a single portion in the microwave, loosely covered, stirring or turning halfway through. Heat to 165°F / 74°C throughout; add a spoonful of water if needed.
The Everyday Table · https://theeverydaytable.xyz/recipes/zucchini-rice-casserole.php
A reliable food thermometer takes the guesswork out of cooking. Choose sturdy measuring cups and lidded, shallow containers for leftovers. Use the pan size listed in the recipe for the best fit.
