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Perfect as a side dish or standalone vegetarian meal, this zucchini rice casserole recipe is cheesy, comforting and filling.

Zucchini Rice Casserole

About a Mom
4.79 from 47 votes
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Dinner
Cuisine Side Dish
Servings 8 servings


  • 1/2 cup long grain white rice
  • 1 cup chicken broth + extra is the rice needs to be cooked a little bit longer
  • 1 cup shredded cheddar cheese + extra to sprinkle on top prior to baking
  • 2 eggs
  • 1 cup shredded zucchini I used my cheese grater
  • salt and pepper to taste


  • Preheat the oven to 350 degrees and spray an 8x8 baking dish with non-stick cooking spray.
  • Bring the 1 cup of chicken broth to a boil and add in the 1/2 cup of white rice.
  • Cover and lower the heat to low/medium and let simmer 15-20 minutes until softened and cooked through. Add a little bit more chicken broth is needed.
  • Once the rice is cooked through, let cool a few minutes and combine the cooked rice, shredded zucchini, shredded cheese, eggs and salt and pepper.
  • Pour the mixture into the baking dish and sprinkle with extra shredded cheddar cheese.
  • Bake 20-25 minutes or until heated through and the cheese is melted on top.
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