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Zucchini Rice Bake

Zucchini Rice Bake recipe image
This Zucchini Rice Bake is a comforting, savory casserole that transforms simple ingredients into a hearty main dish. The combination of cooked brown rice and tender, drained zucchini creates a perfect texture base, while the mixture of shredded Cheddar cheese, beaten eggs, and melted butter binds everything together into a rich, cohesive bake. Fresh green onions and parsley add a bright, herbal note that cuts through the richness of the cheese. It&# 226;ÂÂs an excellent choice for weeknight dinners when you need something satisfying yet straightforward to prepare. The dish is naturally vegetarian and easily adaptable for vegan diets with cheese and egg substitutes. Serve it warm, perhaps with a side salad, for a balanced and flavorful meal that the whole family will enjoy.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 6
Calories: 86.5
Dietary: Gluten-free, Vegetarian
Description
This Zucchini Rice Bake is a comforting, savory casserole that transforms simple ingredients into a hearty main dish. The combination of cooked brown rice and tender, drained zucchini creates a perfect texture base, while the mixture of shredded Cheddar cheese, beaten eggs, and melted butter binds everything together into a rich, cohesive bake. Fresh green onions and parsley add a bright, herbal note that cuts through the richness of the cheese. It&# 226;€™s an excellent choice for weeknight dinners when you need something satisfying yet straightforward to prepare. The dish is naturally vegetarian and easily adaptable for vegan diets with cheese and egg substitutes. Serve it warm, perhaps with a side salad, for a balanced and flavorful meal that the whole family will enjoy.
Ingredients
  • 1 cup Cooked brown rice
  • 1 pound Zucchini, cooked, drained,
Directions
  1. 1
    Preheat oven to 350ðF (175ðC).
  2. 2
    In a large mixing bowl, combine the cooked brown rice, drained zucchini, shredded Cheddar cheese, sliced green onions, and chopped parsley. Mix well.
  3. 3
    Add the beaten eggs, melted butter, salt, and pepper to the bowl. Stir until all ingredients are evenly incorporated.
  4. 4
    Spoon the mixture into a lightly greased 9-inch baking dish.
  5. 5
    Sprinkle paprika over the top.
  6. 6
    Bake for 1 hour, or until the top is golden brown and the center is set.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 86.5kcal
% Daily Value *
Total Fat 0.9g2%
Saturated Fat 0.2g1%
Cholesterol 0.0mg0%
Sodium 15.1mg1%
Total Carbohydrate 17.3g6%
Dietary Fiber 2.2g9%
Sugars 2.6g
Protein 2.9g6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For larger batches, this recipe doubles easily. Use at least 2 pounds of zucchini and up to 3 cups of cooked brown rice.

When doubling, bake in a 9x13 inch casserole dish instead of the 9-inch dish.

You can use a combination of Cheddar and Jack cheese for a different flavor profile.

Ensure the zucchini is thoroughly drained after cooking to prevent the bake from becoming too watery.

Keywords: zucchini, rice, bake, casserole, cheese, vegetarian, brown rice, egg, cheddar, parsley, green onion, main course, comfort food, baking, easy dinner, family meal, vegetable bake
Read it online: https://www.chefs-mate.com/recipe/zucchini-rice-bake/