Description
This Quick Weeknight Zucchini and Rice Casserole is a comforting, easy-to-make dish perfect for busy evenings. It combines tender sautéed zucchini, flavorful herbs, fresh tomatoes, and brown rice, all baked to perfection with melted dairy-free cheddar-style cheese. This vegetarian and gluten-free casserole offers a delicious, wholesome meal that’s both nutritious and satisfying.
Ingredients
Units
Scale
Base Ingredients
- 1 1/2 cups brown rice, cooked
- 2 tablespoons avocado oil
- 1 1/2 pounds cubed zucchini
- 1 cup sliced green onions
- 1 minced garlic clove
Seasonings
- 1 1/4 teaspoons garlic salt
- 1/2 teaspoon dried basil
- 1/2 teaspoon paprika (Hungarian or smoked varieties work well)
- 1/2 teaspoon dried oregano
Additional Ingredients
- 1 1/2 cups chopped tomatoes
- 1 cup or more shredded Daiya cheddar style cheese, separated (1/2 cup and remaining 1/2 cup)
Instructions
- Prepare Your Baking and Cooking Equipment: Preheat your oven to 350°F (175°C). Lightly grease an 11 X 17-inch baking dish to prevent the casserole from sticking during baking.
- Sauté the Vegetables: Heat avocado oil in a skillet over medium heat. Add cubed zucchini, sliced green onions, and minced garlic. Sauté for about 5 minutes until the vegetables are tender, stirring occasionally to avoid sticking or burning.
- Season and Combine Ingredients: Sprinkle garlic salt, dried basil, paprika, and dried oregano over the sautéed vegetables. Stir to combine. Then mix in the cooked brown rice, chopped tomatoes, and 1/2 cup of the shredded Daiya cheddar-style cheese. Continue to cook and stir the mixture until heated through. Taste and adjust seasoning if needed.
- Assemble the Casserole: Transfer the vegetable and rice mixture to the prepared baking dish. Spread it out evenly. Sprinkle the remaining shredded cheese evenly on top to create a cheesy layer.
- Bake and Serve: Bake the casserole uncovered in the preheated oven for about 20 minutes, or until the cheese on top is melted, bubbly, and slightly golden. Remove from oven and let cool slightly before serving.
Notes
- Using brown rice adds extra fiber and nutrients, but you can substitute with white rice if preferred; adjust cooking time accordingly.
- For a spicier twist, add a pinch of crushed red pepper flakes with the other seasonings.
- Ensure the skillet is hot enough before adding vegetables to achieve a good sauté without sogginess.
- This casserole can be prepared in advance and refrigerated before baking; just add a few extra minutes to the bake time if cold.
- To make this dish vegan, confirm that the shredded cheese is dairy-free, like Daiya, as suggested.
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 4g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 0mg
