Cheesy Zucchini Rice Casserole
This creamy, cheesy zucchini casserole combines fresh garden zucchini with leftover rice to make an easy side dish. Golden brown on top and packed with plenty of cheddar cheese, this gluten-free casserole recipe will have even the pickiest eaters devouring their veggies!
If you’re looking for more ways to use zucchini, try my gluten-free carrot zucchini muffins or these Mediterranean-inspired chicken zucchini boats.
Delicious Details
- Cuisine Inspiration: Mediterranean
- Primary Cooking Method: Oven
- Dietary Info: Gluten-free, Vegetarian
- Skill Level: Easy
When late summer arrives, zucchini recipes are everywhere. However, I actually love zucchini all year long. That is why I created this hodgepodge of a zucchini casserole recipe that has become a family favorite! I combined extra zucchini with leftover rice (yes, rice is gluten-free), shredded cheese, and seasonings, and the result was a creamy, cheesy casserole loaded with veggies and flavor. I was absolutely floored at how awesome it was. And now it is something we make regularly.
Reasons You’ll Love This Zucchini Casserole Recipe
- Zucchini is naturally gluten-free. It’s one of my favorite ingredients, as it’s available in the grocery store year-round, easy to cook, and super versatile. It’s a great “hidden veggie” in recipes like zucchini tater tots and my Italian noodle casserole.
- Easy to make. This easy zucchini casserole recipe comes together quickly. Stir the ingredients together, and toss them in the oven. You’ll have time to prepare a side salad or the rest of your meal while the casserole bakes.
- Adaptable. There are so many delicious ways to adapt this zucchini casserole depending on what you and your family like. It’s wonderful for using up leftovers!
Recipe Ingredients
Here’s an overview of what you’ll need. Keep reading for additional tips and serving ideas, or scroll all the way to the recipe card for the full amounts and step-by-step instructions.
- Zucchini – You’ll need 2 medium zucchini. This recipe is flexible, so don’t worry about measuring an exact amount. Choose ripe, deep green zucchini without any soft spots or blemishes.
- Plain Greek yogurt – You can use nonfat, lowfat, or whole milk yogurt. Just be sure it isn’t flavored.
- Egg – Just one to bind it.
- Seasonings – Dry mustard, paprika, salt, and pepper. You can adapt the spices to taste. Add cayenne or Cajun seasoning for a spicier kick.
- Cheddar cheese – Shredded sharp cheddar gives it great flavor. You can use white or yellow cheddar, Monterey Jack, or Pepper Jack.
- Leftover cooked rice – Follow my easy methods to cook white rice or brown rice, or use leftovers that you cooked for another recipe. This casserole is also a great way to use up leftover takeout rice.
How to Make Zucchini Casserole
The most important thing is not to end up with a soggy, watery casserole. For this reason, you’ll need to drain the grated zucchini to get reid of extra moisture. Don’t skip this step! Once the zucchini is ready, follow the steps below to prepare this easy zucchini rice casserole:
- Trim and grate the zucchini. Cut the ends off the zucchini and shred it using a cheese grater.
- Squeeze out the water. Place the shreds in an old kitchen towel, and squeeze tightly to remove the excess moisture.
- Prepare for baking. Start by preheating the oven to 400°F and greasing an 8-inch square glass baking dish.
- Combine the ingredients. In a bowl, stir the yogurt, egg, and seasonings together. Add the zucchini, rice, and cheese, and stir until combined.
- Bake the casserole. Spread the mixture into the prepared baking dish and bake at 400°F for 25-30 minutes, or until golden and set.
- Slice and serve. Let cool slightly. Then cut into squares and serve.
Recipe Tips and Variations
- Squeeze it well. The key step is making sure you squeeze all of the moisture out of the zucchini. So wrap it in an old towel and keep squeezing until you see that there is almost no more liquid being released.
- Use leftover rice. When rice is at least a day old and has gotten cold in the refrigerator, it gets dried out a little. This helps it to absorb some of the moisture from the zucchini.
- Scoop it if needed. If you happen to end up with a zucchini casserole that doesn’t quite hold together in squares, just scoop it out of the pan with a spoon and enjoy. It’ll still taste delicious.
Storing and Reheating Leftovers
- Proper storage. You can cover the pan with plastic wrap or transfer any leftove rpieces of the casserole to an airtight container. Then refrigerate for up to 3 to 4 days. I do not recommend freezing it. The combination of zucchini, cheese, and yogurt will lead to a watery, unpleasant texture when it it frozen and thawed.
- Reheat till steaming hot. You can return the pan to the oven until it is fully heated through, or place pieces on a microwave-safe plate and heat it up in the microwave.
Make it a Meal
Wondering what to serve with cheesy zucchini casserole? I especially love it in the summer with grilled flat iron steak or grilled chicken drumsticks. But it’s also great to enjoy year-round with some of our favorite family dinners like these:
- Serve with chicken. While the dish is in the oven, you can easily make baked BBQ chicken breasts alongside it or honey mustard chicken bites on the stove.
- Kid-friendly meals. Since anything cheesy is a great way to get the kids eating their veggies, serve this casserole as a side with favorites like hot dog taquitos or BBQ turkey meatballs.
- Add beef. You also can’t go wrong serving this veggie and rice casserole with chili lime cube steaks or steak bites to pair with it.
More Zucchini Recipes
Cheesy Zucchini Casserole with Rice
Ingredients
- 2 medium zucchini , shredded (about 2-2 1/2 cups)
- 1/2 cup plain Greek yogurt
- 1 large egg
- 1 teaspoon kosher salt
- 1 teaspoon dry mustard
- 1/2 teaspoon paprika
- 1/4 teaspoon pepper
- 1 cup shredded cheddar cheese (about 4 oz.)
- 1 cup leftover cooked rice (white or brown rice)
Instructions
- Preheat your oven to 400°F. Coat a 8×8-inch square glass baking dish with cooking spray or olive oil.
- Shred 2 medium zucchini, then place the shredded zucchini in a kitchen towel and squeeze out the excess liquid. Set aside.
- In a large bowl, stir together 1/2 cup plain Greek yogurt, , 1 teaspoon kosher salt, 1 teaspoon dry mustard, 1/2 teaspoon paprika, and 1/4 teaspoon pepper until smooth.
- Stir in the squeezed zucchini, 1 cup shredded cheddar cheese, and 1 cup leftover cooked rice.
- Spread into the prepared pan and bake for 25-30 minutes, or until slightly set in the middle and lightly browned.
- Slice into 16 squares and serve.
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Is the 2 1/2 cup zucchini before or after you squeeze out the liquid? Or maybe I should ask do you measure the zucchini before or after you squeeze out the liquid? I’m also dairy free what can you sub for the yogurt? Mayonnaise? I’ve not had good luck subing with dairy free yogurt? Can’t wait to try this!!!
You’ll measure it before you squeeze it. I haven’t tried mayonnaise, but you are just looking for a little binding and creaminess, so I think mayonnaise would be a good option.
I wonder if you tried blending silken tofu in a high speed blender into a cream if that could be a good sub for the yogurt. But the Cocojune plain dairy free yogurt is really nice too.
I’m sorry, I have never worked with silken tofu, so I am not sure.
Hi! Our garden is exploding with zucchini and we can’t wait to try this recipe! We have a newborn and are always looking for easy recipes like these (and always a bonus when you can use up leftovers!)
One thing I was wondering.. are you able to make this casserole recipe and freeze to bake later? Thank you!!
Ah yes, the newborn days – best wishes to you! I haven’t frozen it – I’d be hesitant to freeze it before baking because I’d be concerned the zucchini and yogurt would release more moisture and the final result would be watery.
About how many cups of shredded zucchini is “2 medium” zucchini?
I’m gonna be honest, I made this recipe quite awhile ago and don’t know. I’ve made it several times since, but honestly, now I usually just eyeball it, so I don’t think the recipe is super-sensitive.
Would regular (not Greek) plain yogurt work with this recipe?
I think that would have too much moisture to hold together, but if you don’t mind serving scoops versus squares, it would be fine.
Love the recipe, love the name. Keep ’em coming!
Haha, thanks! 🙂
I made this about a week or so ago and it was a HUGE hit! I was panicking because I hadnt planned out our meals very well and only had two zucchini to work with! so happy I found your recipe..we loved it..thank you!
So glad to hear! Thanks for letting me know!
I love cheese and zucchini together. The rice adds a nice touch!
Yep, the rice makes it a bit more substantial of a side dish. And helps to hide the zucchini enough for The Big to eat it, since it is one of the few veggies he doesn’t like.