Casseroles are the epitome of comfort food, and this zucchini, rice, and cheese version brings all the coziness with a touch of fresh, seasonal flavor. It’s the kind of dish that feels rustic and homemade, with tender vegetables, creamy cheese, and hearty rice all baked together in one satisfying pan. With a crispy golden top and a flavorful interior, this casserole is a crowd-pleaser and incredibly easy to make.
Zucchini and yellow squash are at the heart of this recipe. These two summer vegetables are lightly sautéed with a bit of olive oil and optional chopped onion until tender but still holding their shape. Sautéing them first reduces excess moisture, which is key for preventing a soggy casserole. A generous seasoning with salt, pepper, garlic powder, and your choice of dried herbs like thyme or basil enhances their mild flavor.
The cooked white rice provides the base of the dish, adding substance and a gentle chewiness that complements the soft vegetables. You can use leftover rice or prepare it fresh—just make sure it’s fully cooked before layering. Short-grain or long-grain rice both work, depending on your preference for texture.
Shredded cheese is layered throughout the casserole and melted on top, creating a gooey, creamy element that ties everything together. A blend of cheddar and mozzarella works beautifully here: cheddar brings sharpness while mozzarella adds meltiness. You can experiment with other cheeses too, like Monterey Jack, Swiss, or gouda, depending on what you enjoy or have on hand.
Crispy crumbled bacon is sprinkled over the top for smoky depth and a bit of crunch. If you want a vegetarian version, this can be omitted or substituted with plant-based bacon or even toasted breadcrumbs for texture. Fresh diced tomatoes add brightness and slight acidity, balancing the richness of the cheese and bacon.
To assemble the casserole, begin by layering the cooked rice in a lightly greased baking dish. Next, add the sautéed zucchini, squash, and onion, spreading them evenly over the rice. Sprinkle a layer of shredded cheese over the vegetables. Then, top with the crumbled bacon and diced tomatoes. Finish with another layer of cheese for a bubbly, golden topping.
Bake the casserole in a preheated oven at 180°C (350°F) for 15 to 20 minutes, or until the cheese is fully melted and starting to brown slightly. Let it cool for a few minutes before serving to allow the layers to settle.
Garnish with chopped fresh parsley before serving. It adds color, freshness, and a touch of brightness that contrasts beautifully with the warm, savory flavors of the dish.
Here’s the recipe again for easy reference:
Ingredients
2 medium zucchinis, sliced
1 yellow squash, sliced
1 cup cooked white rice
1 cup shredded cheese (cheddar/mozzarella mix)
1/2 cup cooked bacon, crumbled
1–2 tomatoes, diced
1/4 cup chopped onion (optional)
1–2 tablespoons olive oil
Salt, pepper, garlic powder, dried herbs (like thyme or basil) to taste
Fresh parsley for garnish
Instructions
Preheat oven to 180°C (350°F).
In a pan, sauté zucchini, squash, and onion in olive oil for 5–6 minutes until slightly soft. Season well.
In a baking dish, layer cooked rice, sautéed veggies, and shredded cheese.
Sprinkle crumbled bacon and diced tomatoes on top.
Add a final layer of cheese.
Bake for 15–20 minutes until cheese is melted and bubbly.
Garnish with parsley and serve warm.
This zucchini, rice, and cheese casserole is ideal for using up garden vegetables or leftovers. It’s flexible, quick to prepare, and comforting in every bite. Perfect for a family meal, potluck, or as a side to grilled meats. And for a meatless option, simply leave out the bacon and load up on extra veggies or your favorite vegetarian add-ins.
