This cheesy zucchini rice casserole is a creamy, comforting side dish made with shredded zucchini, cooked rice, Greek yogurt, egg, and sharp cheddar cheese. It is naturally gluten-free, vegetarian, and an excellent way to use leftover rice and extra summer zucchini.justataste
Why You’ll Love It
- Uses simple ingredients.
- Ready in about 40 minutes.
- Helps use up leftover cooked rice.
- Packs extra vegetables into a family-friendly side dish.
- Can be served with chicken, beef, fish, or grilled vegetables.
- Bakes into a golden, cheesy casserole.
Ingredients
- 2 medium zucchini, shredded, about 2–2½ cups.
- ½ cup plain Greek yogurt.
- 1 large egg.
- 1 teaspoon kosher salt.
- 1 teaspoon dry mustard.
- ½ teaspoon paprika.
- ¼ teaspoon black pepper.
- 1 cup shredded sharp cheddar cheese, about 4 ounces.
- 1 cup leftover cooked white or brown rice.
- Cooking spray or olive oil, for the baking dish.
Instructions
Prepare the zucchini
Preheat the oven to 400°F.
Grease an 8×8-inch square baking dish with cooking spray or olive oil.
Trim the ends from the zucchini and shred it using the large holes of a box grater.
Place the shredded zucchini in a clean kitchen towel and squeeze firmly over the sink or a bowl to remove as much liquid as possible.
Make the casserole mixture
In a large mixing bowl, stir together the Greek yogurt, egg, salt, dry mustard, paprika, and black pepper until smooth.
Add the squeezed zucchini, shredded cheddar cheese, and cooked rice. Stir gently until all the ingredients are evenly combined.
Bake
Transfer the mixture to the prepared baking dish and spread it into an even layer.
Bake for 25–30 minutes, until the casserole is lightly golden and mostly set in the center.
Let it cool slightly, then cut into squares and serve.
Recipe Tips
- Squeeze the zucchini thoroughly. This is the most important step for avoiding a watery casserole.
- Use cold leftover rice when possible because it absorbs some of the moisture released by the zucchini.
- Do not use uncooked rice, as it will not cook properly during the short baking time.
- If the casserole is too soft to cut into neat squares, serve it with a spoon instead.
- Shred cheese from a block for the smoothest melting texture.
- For a spicier version, add cayenne pepper, chili flakes, or Cajun seasoning.
Ingredient Substitutions
Rice
Use white rice, brown rice, or leftover takeout rice. Quinoa can also work, although it will change the texture and nutrition.
Cheese
Replace cheddar with Monterey Jack, Pepper Jack, Colby Jack, or a mild Mexican cheese blend.
Greek yogurt
Plain low-fat or full-fat Greek yogurt can be used. Avoid flavored yogurt.
Dairy-free option
Use an unsweetened dairy-free yogurt and dairy-free shredded cheese. The final texture may vary depending on the products used.
Serving Suggestions
This casserole makes an excellent side dish for:
- Grilled chicken.
- Baked or roasted fish.
- Steak or beef kebabs.
- Turkey meatballs.
- Roasted vegetables.
- A simple green salad.
It can also be served as a light vegetarian lunch with tomato salad or steamed vegetables.
Storage and Reheating
Cover the casserole or transfer leftovers to an airtight container. Refrigerate for up to 3–4 days.
Reheat individual portions in the microwave, or warm the covered casserole in a 350°F oven until heated through.
Freezing is not recommended because the zucchini and yogurt may release excess water after thawing.justataste
Frequently Asked Questions
Can I use uncooked rice?
No. This recipe is designed for cooked rice. Uncooked rice needs additional liquid and a longer cooking time.
Why did my casserole turn out watery?
The zucchini probably retained too much moisture. Squeeze the shredded zucchini firmly until very little liquid remains before mixing it with the other ingredients.
Can I make this casserole ahead of time?
Yes. Assemble it, cover it, and refrigerate it for several hours before baking. Add a few extra minutes to the baking time if the dish is cold.
Can I make it without rice?
Yes, but the rice adds substance and helps absorb moisture. You can replace it with cooked quinoa or additional shredded cheese and vegetables.
Nutrition Information
Approximate nutrition per serving, based on 8 servings:
- Calories: 128 kcal.
- Fat: 6 g.
- Saturated fat: 3 g.
- Cholesterol: 36 mg.
- Sodium: 397 mg.
- Potassium: 163 mg.
- Carbohydrates: 12 g.
- Fiber: 1 g.
- Sugar: 2 g.
- Protein: 7 g.
- Vitamin A: 339 IU.
- Vitamin C: 9 mg.
- Calcium: 133 mg.
- Iron: 1 mg.
Nutritional information is an estimate and may vary depending on the rice, yogurt, cheese, and portion size used.
