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Zucchini Rice Casserole, a decadent small batch recipe for a creamy, comforting side dish!

 

#Zucchini #Rice #Casserole, a decadent small batch recipe for a creamy, comforting side dish! #Recipe from ThisSillyGirlsKitchen.com

 

Zucchini Rice Casserole is a side dish I make a lot. It is just like broccoli rice casserole except, in place of the broccoli I’ve used both zucchini and yellow squash.

The base for this recipe is a basic creamy cheese sauce with the rice. It is really the perfect recipe to incorporate your favorite veggies into!

I made this recipe by chance because I had an abundance of squash and zucchini on hand, so I thought, why not! And, since then I have made it multiple times!

I’m just a sucker for zucchini in general… and rice. And cheese. AND cheese sauce, so there’s that.

 

#Zucchini #Rice #Casserole, a decadent small batch recipe for a creamy, comforting side dish! #Recipe from ThisSillyGirlsKitchen.com

 

This post may contain affiliate links.

It’s just Jeremy and me so I tend to make smaller dishes like this one. This recipe is perfect for one, two, or a few!

Just like my cookbook, The Cozy Table. Full of small batch comfort food recipes!

 

#Zucchini #Rice #Casserole, a decadent small batch recipe for a creamy, comforting side dish! #Recipe from ThisSillyGirlsKitchen.com

 

Click here to purchase The Cozy Table on Amazon!

 

Zucchini Rice Casserole Directions:

  • Cook rice first, or use leftover cooked white rice like I do!
  • Sautee zucchini and squash. Set aside.
  • Make creamy dreamy cheese sauce.
  • Mix everything together, pour into a greased baking dish.
  • Top with more cheese! Bake until bubbly, serve and enjoy!

Alternatives and Add-Ons:

I normally make this a day after I’ve made rice for another dish. I always seem to make more than we need.

So, this is the perfect recipe to use up leftover rice. Like, all that extra white rice from Chinese takeout!

Feel free to use whatever veggies you like in place of the zucchini and squash, or leave out the veggies all together! Experiment with different melty cheeses as well.

You can even substitute brown rice or orzo in place of the white rice.

 

 

#Zucchini #Rice #Casserole, a decadent small batch recipe for a creamy, comforting side dish! #Recipe from ThisSillyGirlsKitchen.com

 

This would be the perfect dish for a small family get together or if you are making a holiday meal for just a few people.

Tools used for this recipe:

 

#Zucchini #Rice #Casserole, a decadent small batch recipe for a creamy, comforting side dish! #Recipe from ThisSillyGirlsKitchen.com

 

I don’t have cooked rice on hand, how do I cook rice for this recipe?

You will need one cup water and 1/2 cup white rice.

Place the water into a small pot, cover and bring to a boil. Stir in the rice, cover, reduce heat to low and cook for 20 minutes.

Turn off the heat and let stand for 5 minutes. Fluff with a fork.

More cheesy rice casseroles from my favorite bloggers:

 

This Silly Girls Kitchen Logo
5 from 15 votes

Zucchini Rice Casserole

Author Dana @ ThisSillyGirlsKitchen.com
Prep: 15 minutes
Cook: 40 minutes
Total: 55 minutes
Zucchini Rice Casserole, a decadent small batch recipe for a creamy, comforting side dish! 
Servings 4 servings

Ingredients
  

Instructions

  • Preheat the oven to 350 degrees. Grease a 5-inch baking dish, set aside.
  • Melt one tablespoon of the butter in a large skillet over medium heat, add the onions and saute until translucent, about 5 minutes, stirring occasionally. Add the zucchini and cook until slightly golden brown, stirring occasionally. Set aside.
  • In a small pot, add the remaining butter and melt over medium heat. Add the flour and dried spices, salt, and pepper whisk to combine, let cook one minute.
  • Slowly add the milk, stirring constantly to avoid lumps. Cook 5 minutes or until thickened. Remove from the heat, add the cheddar and stir until combined and smooth. Mix cheese sauce with the cooked rice, half of the parsley, and the zucchini mixture until combined. Pour into prepared baking dish.
  • Top with the shredded cheddar and Monterey jack blended cheese. Bake for 25-30 minutes until bubbly. Garnish with remaining parsley, optional.

Nutrition

Calories: 316kcal | Carbohydrates: 24g | Protein: 11g | Fat: 19g | Saturated Fat: 12g | Cholesterol: 56mg | Sodium: 492mg | Potassium: 261mg | Fiber: 1g | Sugar: 4g | Vitamin A: 830IU | Vitamin C: 10.4mg | Calcium: 277mg | Iron: 0.8mg
Nutrition Disclaimer
Course Side Dish
Cuisine Traditional

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#Zucchini #Rice #Casserole, a decadent small batch recipe for a creamy, comforting side dish! #Recipe from ThisSillyGirlsKitchen.com

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5 from 15 votes (10 ratings without comment)

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8 Comments

  1. Jessica Williams says:

    5 stars
    Sounds like the perfect side dish! I love finding new ways to use zucchini too- it’s my favorite veggie. Thanks!

  2. 5 stars
    My family would gobble this right down. I’m totally checking out the cookbook!

  3. 5 stars
    I’ve made this a couple times now and it’s very yummy. I used reduced fat milk and it’s still super creamy and cheesy. The cheddar I use is a more natural color so overall the casserole doesn’t look as yellow but it’s still just as tasty. I double this and get two nights of dinners with it. Thanks for sharing the recipe!

  4. Thanks. I made this tonight with left over squash and rice

  5. 5 stars
    I substituted cooked riced cauliflower for the regular rice to make it a low carb recipe. Also used a pinch of xantham gum instead of flour. Garnished with thinly sliced green onions. Delicious!

  6. OMG this is delicious!!! As usual, I didn’t have all the exact ingredients but I made the best of it. This is my dinner tonight. I live alone so portioning it out and freezing some will benefit in the near future. Thank you for creating this wonderful recipe. Super way to use up excess zucchini from my garden.

  7. Kelley Van Ess says:

    5 stars
    100% delicious!

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