This zucchini tomato casserole with rice is a savory, comforting dish that’s both easy and quick to prepare. Perfect for busy weeknights, this recipe is family-friendly, healthy, and packed with flavor!
Table of Contents
Quick and Easy Zucchini Tomato Casserole with Rice
Why You’ll Love This Zucchini Tomato Casserole
Imagine a warm, bubbling casserole filled with tender zucchini, juicy tomatoes, and melted cheese. This zucchini tomato casserole with rice is not only delicious but also a fantastic way to introduce more veggies into your meals. It’s satisfying, nourishing, and guaranteed to please the whole family. Plus, you can whip it up in less than 30 minutes, making it a top choice for your weeknight dinners.
A Versatile Weeknight Dinner Favorite
This dish is incredibly adaptable. Whether you want to keep it simple with just veggies or add protein like smoked sausage or chicken, it fits perfectly into any dietary preference. You can also use leftover rice to save time, making this a perfect candidate for meal prep. There’s a lot to love here!
Ingredients for Zucchini Tomato Casserole with Rice
- ⅓ cup uncooked long-grain white rice (or 1 cup cooked rice)
- ⅔ cup water
- 2 tablespoons vegetable oil
- 1½ pounds zucchini, cubed or shredded
- 1 cup sliced green onions
- 1-2 cloves garlic, minced
- ½ teaspoon garlic salt
- ½ teaspoon fresh or dried basil
- ½ teaspoon sweet paprika
- ½ teaspoon fresh or dried oregano
- 1½ cups seeded chopped tomatoes or 1 can diced tomatoes, drained
- 2 cups shredded sharp Cheddar cheese, divided
How to Make Zucchini Tomato Casserole with Rice
Cooking the Rice
Start by cooking the rice. Combine the rice and water in a saucepan. Bring it to a boil, then reduce the heat to low, cover, and simmer for about 15-20 minutes until tender. Once cooked, set it aside.
Preparing the Vegetables
While your rice cooks, heat vegetable oil in a skillet over medium heat. Add the cubed or shredded zucchini, sliced green onions, and minced garlic. Sauté everything for about 5 minutes until the veggies are tender and fragrant.
Combining and Seasoning
Next, season your vegetable mixture with garlic salt, basil, paprika, and oregano. Stir in the cooked rice and diced tomatoes, followed by 1 cup of the shredded Cheddar cheese. This combination creates a mouthwatering filling bursting with flavor!
Assembling and Baking the Casserole
Transfer the mixture into a lightly greased 1½ quart shallow casserole dish. Top it with the remaining Cheddar cheese. Now, bake the casserole uncovered in a preheated oven at 350°F for 15-20 minutes, or until the cheese is bubbly and melted.
Tips and Variations for Your Casserole
Ingredient Substitutions
If you’re missing an ingredient, don’t worry! You can swap fresh tomatoes with canned tomatoes or use leftover cooked rice instead. Feel free to add fresh mushrooms or sautéed red peppers for extra flavor and nutrition.
Making it a Main Dish
This zucchini tomato casserole can easily become a main dish by adding proteins like shrimp, salmon, or cooked chicken. It’s versatile enough to satisfy even the heartiest appetites!
Preparing Ahead and Storage
You can prepare this casserole ahead of time by assembling it the night before and refrigerating it. Just warm it up before serving! Leftovers can be stored in an airtight container and kept in the fridge for up to 3 days.
FAQs
What ingredients do I need for zucchini tomato casserole with rice?
You’ll need uncooked long-grain white rice, water, vegetable oil, zucchini, green onions, garlic, garlic salt, basil, paprika, oregano, tomatoes, and Cheddar cheese.
How do I make zucchini tomato casserole with rice step by step?
Start by cooking the rice, preparing the vegetables, then combining everything and baking it in a casserole dish until the cheese melts. Full instructions are in the article.
Can I make zucchini tomato casserole with rice ahead of time?
Yes, you can prepare it the night before and warm it up before serving.
How should I store leftover zucchini tomato casserole with rice?
Store leftovers in an airtight container in the fridge for up to 3 days.
Related Recipes to try
- Chicken Cauliflower Rice Casserole
- Rice Cooker Mexican Rice
- Chicken And Rice
- Rice And Beans Meal Prep
- Cheesy Broccoli Casserole
- Cheesy Mushroom Casserole
Conclusion
Give this zucchini tomato casserole with rice a try for your next family dinner. You can easily find inspiration for more delicious meals on Pinterest, where you can explore countless recipes to suit your taste. Happy cooking!
Zucchini Tomato Casserole with Rice: A Flavorful Delight
Equipment
- 1½ quart shallow casserole dish
- saucepan
- skillet
Ingredients
- ⅓ cup uncooked long-grain white rice
- ⅔ cup water
- 2 TBS vegetable oil
- 1½ pounds zucchini cubed or shredded
- 1 cup green onions sliced
- 1-2 cloves garlic minced
- ½ tsp garlic salt
- ½ tsp basil fresh or dried
- ½ tsp sweet paprika
- ½ tsp oregano fresh or dried
- 1½ cups tomatoes seeded chopped or 1 can diced, drained
- 2 cups sharp Cheddar cheese divided
Instructions
- Cook rice: Combine rice and water in a saucepan. Bring to a boil, reduce heat, cover, and simmer for 15-20 minutes until tender. Set aside.
- Preheat oven to 350°F. Lightly grease a 1½ quart shallow casserole dish.
- Cook vegetables: While rice cooks, heat oil in a skillet over medium heat. Add zucchini, green onions, and garlic. Cook for 5 minutes until tender.
- Season: Add garlic salt, basil, paprika, and oregano to the cooked vegetables.
- Combine: Mix in the cooked rice, tomatoes, and 1 cup of the shredded cheese.
- Assemble: Transfer the mixture to the prepared casserole dish. Top with the remaining cheese.
- Bake: Bake uncovered for 15-20 minutes, or until the cheese is melted and bubbly.
