Cheesy Zucchini Rice Casserole

4.6 from 13 votes
(Click the stars to vote)
A red circle with the letters GFA green circle with the letters VG

This post may contain affiliate links. Read my disclosure policy.

This creamy and delicious Cheesy Zucchini Casserole is a tasty way to turn your garden abundance and leftover rice into an easy side dish. Golden brown on top and packed with plenty of cheddar cheese, this gluten free zucchini bake will have everyone eating their veggies.

Still have more zucchini? Try Gluten Free Carrot Zucchini Muffins or Greek Chicken Zucchini Boats.

Scooping up a piece of zucchini rice casserole out of the baking dish

Zucchini Casserole Recipe – an easy side dish!

When late summer arrives, everyone is always trying to figure out what to do with all of their zucchini. Overflowing gardens and farmers’ markets inspire home cooks and recipe creators. Zucchini recipes are everywhere as people are doing everything they can to put that veggie to good use.

I don’t know about you, but I actually love zucchini all year long. It is always available in the grocery store. Plus it is delicious, easy to cook, and super versatile, showing up in everything from pasta to pancakes to zucchini oatmeal. Not to mention it is nutritious.

That is why I created this total hodgepodge of a recipe that has become a family favorite. I simply took some extra zucchini, leftover rice (yes, rice is gluten free, so it is a gluten free casserole), and basics that I keep in my pantry and fridge. I just tossed it together and was absolutely floored at how awesome it was. And now it is something we make regularly.

Because you can always use more zucchini recipes!

What are the benefits of eating zucchini?

Zucchini is extremely low in calories and carbohydrates and naturally gluten free, making it healthy for anyone to eat, regardless of their diet or nutritional needs.

In fact, 1 cup of raw zucchini has only about 60 calories and 14 grams of carbohydrates, of which 8 grams are from fiber. This is why zoodles have become so popular! SOURCE

It is high in A and B vitamins and minerals like iron and calcium. Zucchini is rich in antioxidants, and it’s high water and fiber content make it great for digestion, blood sugar control, and heart health. SOURCE

Two squares of cheesy zucchini rice casserole on a plate with some chicken.


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.
  • 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.
  • Salt
  • Dry mustard
  • Paprika
  • Pepper
  • Cheddar cheese. Shredded sharp cheddar gives it great flavor. You can use white or yellow.
  • Leftover cooked rice – you can follow one of the five methods to cook white rice or brown rice, or use leftovers that you cooked for another recipe. Or even the leftovers when you order takeout.
Ingredients for Cheesy Zucchini Rice Casserole.

Is it OK to eat leftover rice?

There has been some concern about the risks of food poisoning associated with leftover rice. However, as long as it is stored properly, it is safe to eat for up to several days after it is cooked.

First, avoid leaving it at room temperature for an extended length of time. Try to cool it quickly by dividing it into shallow containers before placing it in the refrigerator. Then be sure to reheat it to a high temperature before eating the leftovers.

How to Make Zucchini Casserole

This easy casserole recipe comes together quickly. Just stir the ingredients together and toss it in the oven. Then you’ll have time to prepare the rest of the meal while it bakes. Start by preheating the oven to 400°F and grease an 8-inch square glass baking dish.

Drain the zucchini. Cut the ends off of the zucchini and shred it using a cheese grater. Place the shreds in an old kitchen towel, and squeeze tightly to remove the excess moisture.

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.

Using a spatula to take a piece of the casserole out of a glass baking dish

Tips for Success

The most important thing is not to end up with a soggy, watery casserole.

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.

Don’t Worry About It. 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.

fork in a piece of Cheesy Zucchini Rice Casserole

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:

Zucchini casserole served as a side dish with chicken on a blue plate

More zucchini side dishes

Scooping up a piece of zucchini rice casserole out of the baking dish
4.6 from 13 votes

Cheesy Zucchini Casserole with Rice

Turn your garden abundance and leftover rice into this easy, cheesy gluten free side dish. Cheesy Zucchini Casserole is packed with veggies and plenty of cheddar cheese, then baked till golden brown and delicious.
Prep: 10 minutes
Cook: 30 minutes
Total: 40 minutes
Servings: 8 servings


  • 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)


  • Preheat your oven to 400°F. Coat a 8×8-inch square glass baking dish with cooking spray or olive oil.
  • Place your shredded zucchini in a kitchen towel and squeeze out the excess liquid. Set aside.
  • In a large bowl, stir together the Greek yogurt, egs, salt, dry mustard, paprika, and pepper until smooth.
  • Stir in the squeezed zucchini, cheese, and 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.
Nutrition Facts
Cheesy Zucchini Casserole with Rice
Amount Per Serving (2 squares)
Calories 128 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 3g15%
Cholesterol 36mg12%
Sodium 397mg17%
Potassium 163mg5%
Carbohydrates 12g4%
Fiber 1g4%
Sugar 2g2%
Protein 7g14%
Vitamin A 339IU7%
Vitamin C 9mg11%
Calcium 133mg13%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimers: Please discuss your individual dietary needs (i.e. gluten free) with a physician. Even when not specified, be sure to verify all ingredients are gluten free, if needed, by reading labels on all packaging and/or confirming with the manufacturer this varies by brand and can change at any time. Nutrition information shown is an estimate and not guaranteed to be accurate.


  1. Rosebud1

    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!!

  2. 5 stars
    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!

    1. 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.

    1. Thanks Anne! Yes, I was thinking it was a little like a frittata, but I wanted the cheese and zucchini to stand out more, so I stuck with just one egg to bind it.

  3. Nancy @ gottagetbaked

    I know what you mean, Brianne. I have over 900 fans on my FB page but the most who have seen my posts are about 300 people. Usually it’s under 100. What’s up with that?! Rant away, lady. And I love this cheesy zucchini hodge podge. It’s always the simple, random recipes that end up tasting the best!

  4. I love this hodge podge idea. But more than that, I love how you handled explaining the FB thing to your readers. I’m going to do the same thing soon. I might even quote you! You said it perfectly and kindly and in a way that explained the problem. Well done!

    1. The other night when the hubby wasn’t home, the Bug and I ate little bits of everything (including the last of this dish) and called it dinner. It was perfect, and kept me from throwing stuff away.

          1. Oh I am so glad! Love your addition of herbs and onion. I only had enough time to toss it together and throw it in the oven, so I didn’t know if the onion would cook enough without sautéeing it first. But I bet it made it taste even better.

  5. Oh man, the Facebook thing is SO FRUSTRATING. I feel you! We’re all in this together. 🙂

    On another note, I need as many zucchini recipes I can get. My zucchinis are coming in way faster than I can eat them. Thanks for sharing!

4.62 from 13 votes (11 ratings without comment)

Leave a Comment

Recipe Rating

I accept the Privacy Policy