Zucchini Rice Casserole

Zucchini Rice Casserole


878 people made this

I've been making this casserole for almost 20 years and it's always a hit. Even my meat-eater husband likes it. Serve with a crusty French bread. Leftovers are great for breakfast the next day.


Serves: 6 

  • 1/3 cup (60g) uncooked long grain white rice
  • 2/3 cup (170ml) water
  • 2 tablespoons vegetable oil
  • 750g zucchini, cubed
  • 1 cup sliced shallots
  • 1 clove garlic, minced
  • 1 1/4 teaspoons salt
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon sweet paprika
  • 1/2 teaspoon dried oregano
  • 3 medium tomatoes seeded and chopped
  • 250g grated Cheddar cheese, divided

Preparation:15min  ›  Cook:40min  ›  Ready in:55min 

  1. Combine the rice and water in a saucepan, and bring to a boil. Reduce heat to low, cover, and simmer 20 minutes, until rice is tender.
  2. Preheat oven to 180 degrees C. Lightly grease a shallow a casserole dish.
  3. Heat the oil in a frypan over medium heat, and cook the zucchini, shallots and garlic 5 minutes, or until tender. Season with garlic salt, basil, paprika and oregano. Mix in the cooked rice, tomatoes, and 1 cup cheese. Continue to cook and stir until heated through. Transfer to the prepared casserole dish. Top with remaining cheese.
  4. Bake uncovered 20 minutes, or until cheese is melted and bubbly.

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Reviews (5)


Love it! - 18 Jan 2013


Made it 3 times now but added triple the garlic plus chopped bacon (4 slices) and used canned tomatos and instant rice so NO WATER NEEDED=YUM!: - 26 Jan 2011


Cooked as side dish for 15 adult men - totally demolished! - 10 May 2011

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