Perfect as a side dish or standalone vegetarian meal, this zucchini rice casserole recipe is cheesy, comforting and filling. It’s a late summer casserole that pairs well with both poultry and beef.
This zucchini rice casserole is made with few ingredients and comes together quickly. It’s a kid-approved recipe that you’ll find yourself making time and time again.
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Zucchini Rice Casserole
Ingredients:
1/2 C. long grain white rice
1 C. chicken broth + extra is the rice needs to be cooked a little bit longer
1 C. shredded cheddar cheese + extra to sprinkle on top prior to baking
2 eggs
1 C. shredded zucchini (I used my cheese grater)
salt and pepper to taste
Directions:
Preheat the oven to 350 degrees and spray an 8×8 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.
This is such a great recipe! What would you serve this with or would it be a stand-alone meal?
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Zucchini Rice Casserole
Ingredients
- 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
Instructions
- 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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This sounds really good, I can’t wait to try it! 🙂 Thanks for sharing the recipe!
This sounds good and is different from the same old, same old. It is not difficult to make either. Can’t wait to try it.
Both, tried it alone and have added chicken slices of used beef bullion as added beef strips
Both I’ve added chicken strips as well as used beef. Bullion and added beef strips both are scrumptious