Baked Zucchini And Rice
A comforting baked zucchini and rice casserole with cheesy, savory flavors, perfect for a family dinner or a vegetable-packed meal for any occasion.
Ingredients
Instructions
- Combine zucchini, rice, onion, garlic, salt, and parsley in a pan.
- Add boiling water, lower heat, and cook for 15 minutes.
- Allow the mixture to cool slightly.
- In a bowl, beat the eggs, then stir in the milk and grated cheese.
- Mix the egg mixture into the cooked zucchini and rice mixture.
- Pour everything into a greased baking dish.
- Bake at 350°F for 40 minutes or until set.
Tips & Substitutions
For added flavor, consider tossing in some grated cheese or herbs like basil or thyme. If you're out of brown rice, white rice can be used, but adjust the cooking time accordingly. You can also substitute zucchini with other vegetables like yellow squash or even spinach for a different twist. Ensure the zucchini is thinly sliced to allow for even cooking.
Serving Suggestions
Serve the baked zucchini and rice warm, garnished with additional parsley or a sprinkle of cheese. It pairs beautifully with a fresh green salad or steamed vegetables for a complete meal. For a comforting side, consider serving it alongside Crispy Corn Bread or a light soup to balance flavors.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in the oven at 350°F for about 15-20 minutes, or until warmed through, to maintain the dish's texture. Alternatively, you can microwave individual portions for a quicker option.
Nutrition & Diet Analysis (per serving)
Each serving of Baked Zucchini And Rice contains roughly 451 calories, with 10g protein, 83g carbohydrates, and 10g fat. It is an excellent source of calcium (21% of the Daily Value) and protein (20% of the Daily Value), and a good source of iron and potassium. Note that it is relatively high in sodium, at 1623mg per serving (71% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use different types of rice for this recipe?
Yes, you can use various types of rice, but keep in mind that cooking times may vary. Quick cooking rice is best for this dish, while longer cooking varieties like brown rice may require adjustments in water and cooking time.
Is it possible to make this dish ahead of time?
Absolutely! You can prepare the mixture a day in advance and store it in the refrigerator. Just assemble and bake when you're ready to serve. This makes it a great option for meal prep or entertaining.
Can I freeze the baked zucchini and rice?
Yes, you can freeze this dish. Allow it to cool completely, then wrap it tightly in plastic wrap and foil before placing it in the freezer. It can be stored for about 2-3 months. Thaw overnight in the refrigerator before reheating.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).