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Quick Weeknight Zucchini and Rice Casserole – Alrightwithme Recipe

Quick Weeknight Zucchini and Rice Casserole - Alrightwithme Recipe
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★★★★★

5.2 from 17 reviews

This Quick Weeknight Zucchini and Rice Casserole is a comforting and healthy meal perfect for busy evenings. Featuring tender sautéed zucchini, green onions, and garlic blended with brown rice, tomatoes, and a cheesy Daiya cheddar-style topping, this flavorful casserole is both easy to prepare and deliciously satisfying.

Ingredients

Scale

Vegetables and Aromatics

  • 1 1/2 pounds cubed zucchini
  • 1 cup sliced green onions
  • 1 minced garlic clove
  • 1 1/2 cups chopped tomatoes

Grains and Cheese

  • 1 1/2 cups brown rice, cooked
  • 1 cup or more shredded Daiya cheddar style cheese, separated

Seasonings and Oils

  • 2 tablespoons avocado oil
  • 1 1/4 teaspoons garlic salt
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon paprika (Hungarian or smoked varieties recommended)
  • 1/2 teaspoon dried oregano

Instructions

  1. Prepare Your Baking and Cooking Equipment: Preheat your oven to 350°F (175°C). Lightly grease an 11 X 17 baking dish to prevent sticking and set it aside.
  2. Sauté the Vegetables: Heat the avocado oil in a skillet over medium heat. Add the cubed zucchini, sliced green onions, and minced garlic. Sauté for about 5 minutes until the vegetables are just tender, stirring occasionally to prevent sticking or burning.
  3. Season and Combine Ingredients: Season the sautéed vegetables with garlic salt, dried basil, paprika, and dried oregano. Stir in the cooked brown rice, chopped tomatoes, and half a cup of shredded Daiya cheddar style cheese. Continue cooking and stirring until the mixture is heated through. Taste and adjust seasonings as desired.
  4. Assemble the Casserole: Transfer the vegetable and rice mixture into the prepared baking dish. Spread evenly and sprinkle the remaining shredded cheese over the top to ensure a cheesy finish.
  5. Bake and Serve: Bake the casserole uncovered in the preheated oven for about 20 minutes, or until the cheese on top is melted and bubbly. Remove from the oven and allow to cool slightly before serving.

Notes

  • For a gluten-free option, ensure that the brown rice and seasonings are certified gluten-free.
  • You can substitute avocado oil with olive oil if preferred.
  • Daiya cheese is a dairy-free alternative, making this casserole suitable for lactose-intolerant individuals.
  • Feel free to add other vegetables such as bell peppers or mushrooms for variation.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
  • To reheat, bake at 350°F until heated through or microwave until warm.

Nutrition

Keywords: zucchini casserole, vegan casserole, dairy-free dinner, quick weeknight meal, brown rice recipe, healthy casserole, avocado oil cooking

Find it online: https://victoriablair.com/quick-weeknight-zucchini-and-rice-casserole-alrightwithme-recipe/