This post may contain affiliate links.
Zucchini Rice Casserole is the cheesy, comforting side dish that finally gets my girls excited about eating their vegetables, with tender zucchini and fluffy rice folded into a creamy cheddar sauce. I started making it to use up a summer garden glut of zucchini, and now it lands on our table year-round next to a tray of crispy Southern fried chicken.
Tender zucchini, fluffy rice, and a creamy cheddar sauce baked under a bubbly cheese topping make this the easiest way to get everyone to love their veggies.
Zucchini Rice Casserole Quick Look
- 🕒 Prep Time: 15 minutes
- 🌡️ Cook Time: 40 minutes
- ⏳ Total Time: 55 minutes
- 🍽️ Serving: 4 servings
- ⚡ Calories: 318kcal
- 🌶️ Flavor Profile: Cheesy, savory, and comforting (creamy cheddar over tender zucchini and rice)
- ✋ Difficulty: Easy, on par with our loaded mashed potato cakes
Quick Answer
Saute diced onion and zucchini in butter until soft and lightly golden, then set aside. Make a quick cheese sauce by whisking flour and spices into melted butter, slowly adding milk until thickened, and stirring in shredded cheddar off the heat. Combine the cheese sauce with cooked rice, the zucchini, and parsley, then pour into a greased baking dish. Top with a cheddar and Monterey jack blend and bake at 350 degrees for 25 to 30 minutes, until bubbly and golden. Garnish with parsley and serve.
Jump to:
- Zucchini Rice Casserole Quick Look
- Quick Answer
- Why This Recipe Works
- Why You’ll Love This Recipe
- Key Ingredients
- Variations and Substitutions
- How to Make Zucchini Rice Casserole
- Recipe Tips & Tricks
- Serving Ideas and Suggestions
- Zucchini Rice Casserole FAQs
- Other Recommended Easy Side Dishes
- Cheesy Zucchini Rice Casserole
Why This Recipe Works
Click to see the technique science
- Cooking the zucchini first drives off water. Sauteing the zucchini before it goes in the casserole evaporates excess moisture, so the finished dish is creamy instead of watery.
- A real cheese sauce, not just shredded cheese. Building a quick roux-based cheddar sauce coats every grain of rice in creamy flavor, instead of dry cheese clumping on top.
- Cooked rice keeps it from turning to mush. Folding in already-cooked rice means it stays fluffy and distinct instead of overcooking into a gummy texture.
- Two cheeses for the best of both. Sharp cheddar in the sauce brings flavor, and a cheddar and Monterey jack blend on top melts into that gooey, golden bubbly crust.
- A small dish bakes up extra cheesy. Using a smaller baking dish keeps the casserole thick and rich, so every scoop has plenty of that creamy sauce.
- Paprika adds color and warmth. A pinch of paprika in the sauce deepens the color and adds a subtle savory note that keeps the dish from tasting flat.
Why You’ll Love This Recipe
- Even veggie-skeptics ask for seconds. Cheesy, creamy, and comforting, this is the casserole that turns zucchini into a dish the whole family fights over.
- A genius way to use up zucchini. Summer garden overload, meet your match. It is the same use-it-up spirit behind our loaded mashed potato cakes.
- One dish, year-round. A summer side that works just as well on the Thanksgiving table, and it reheats beautifully for leftovers.
Key Ingredients
Just a handful of simple ingredients turn into the creamiest zucchini rice casserole. Quantities are in the recipe card below; here is why each one matters.
- Zucchini. The star vegetable. Saute it first to cook off the water so the casserole stays creamy, not soggy. Medium zucchini have the best texture and fewest seeds.
- Cooked rice. The hearty base. Use leftover or day-old rice for the fluffiest result. White or brown both work, just make sure it is fully cooked before it goes in.
- Cheddar cheese. The flavor backbone, melted into the sauce. Shred it from a block for the smoothest melt, since pre-shredded cheese has anti-caking agents that can make the sauce grainy.
- Milk and flour. The base of the quick cheese sauce. Whisked together over heat, they thicken into a creamy roux that coats every grain of rice, the same technique behind our copycat mac and cheese.
- Cheddar and Monterey jack blend. The melty, golden topping. The jack melts into a gooey, stretchy crust while the cheddar browns for color and flavor.
See recipe card for exact quantities.
Variations and Substitutions
This zucchini rice casserole is easy to adapt, so make it your own.
- Swap the squash. Yellow summer squash works exactly the same and makes this a squash and rice casserole. A mix of zucchini and yellow squash is pretty and delicious.
- Make it a main. Stir in cooked shredded chicken or crumbled sausage to turn this side into a hearty one-dish dinner.
- Change the cheese. Pepper jack adds a little heat, gruyere makes it fancy, and a sprinkle of Parmesan on top adds a salty, crispy crust.
- Add a crunchy topping. Scatter buttered breadcrumbs or crushed crackers over the cheese before baking for a crisp, golden lid.
- Use cauliflower rice. Swap the cooked rice for sauteed cauliflower rice for a lower-carb version. Cook it down first to keep the casserole from turning watery.
How to Make Zucchini Rice Casserole
- Preheat the oven to 350 degrees and grease a small baking dish.
- Melt 1 tablespoon of the butter in a large skillet over medium heat, add the onion, and saute until soft.
- Add the zucchini and cook until slightly golden, stirring occasionally, then set aside.
- In a small pot, melt the remaining butter, then whisk in the flour, garlic powder, onion powder, paprika, salt, and pepper, and cook 1 minute.
- Slowly whisk in the milk and cook about 5 minutes until thickened. Off the heat, stir in the cheddar until melted and smooth.
- Stir the cheese sauce together with the cooked rice, half the parsley, and the zucchini mixture until combined.
- Pour into the prepared baking dish and top with the cheddar and Monterey jack blend.
- Bake for 25 to 30 minutes until bubbly and golden. Garnish with the remaining parsley and serve.
Recipe Tips & Tricks
- Cook the zucchini until golden. Do not rush it. Letting the zucchini brown a little drives off water and builds flavor, which keeps the casserole creamy instead of watery.
- Shred cheese from a block. Freshly shredded cheddar melts into a smooth, glossy sauce. Pre-shredded cheese has additives that can leave the sauce grainy.
- Whisk the milk in slowly. Add the milk to the roux a little at a time, whisking constantly, so the sauce thickens smooth with no lumps.
- Use day-old rice. Cold, cooked rice from the fridge stays fluffy and distinct. Freshly cooked, still-steaming rice can turn gummy.
- Do not overbake. Pull the casserole once the top is bubbly and golden. Baking too long dries it out and the cheese can turn rubbery.
- Let it rest a few minutes. Give the casserole 5 minutes out of the oven before scooping so the sauce sets up and holds together on the plate.
Serving Ideas and Suggestions
This zucchini rice casserole is a side dish that goes with just about everything. Serve it next to our Ritz cracker pork chops for a cozy dinner, spoon it alongside crispy Southern fried chicken for a Sunday spread, or pair it with a simple roasted protein and call it dinner. A green salad rounds out the plate.
It earns a place on the holiday table too, right between the loaded mashed potato cakes and the turkey, since the make-ahead, crowd-pleasing nature makes it a Thanksgiving and Christmas favorite. Leftovers reheat beautifully in the oven or microwave, so it is just as good the next day next to a plate of marry me chicken.
Zucchini Rice Casserole FAQs
Watery casserole almost always comes from skipping the step of cooking the zucchini first. Zucchini holds a lot of water, so saute it until lightly golden to drive off the moisture before it goes into the dish. Using day-old rice instead of freshly cooked also helps keep the texture creamy, not soupy.
Yes. Assemble the whole casserole, cover it, and refrigerate for up to a day before baking, adding a few extra minutes to the bake time since it starts cold. You can also bake it fully, then reheat covered in a 350 degree oven, which makes it a great make-ahead side for the holidays.
Cooked white or brown rice both work well. Day-old rice from the fridge gives the fluffiest result because it has dried out a little and stays distinct in the casserole. Just make sure the rice is fully cooked before mixing it in, since it will not cook further in the oven.
Absolutely. Yellow summer squash behaves exactly like zucchini and makes a delicious squash and rice casserole. A mix of both adds nice color. Cook either one down first to remove excess water for the creamiest result.
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat individual portions in the microwave, or warm the whole dish covered in a 350 degree oven until heated through. A splash of milk stirred in before reheating brings back the creamy texture.
Yes. Stir in cooked shredded chicken, browned ground beef, or crumbled sausage to turn this side into a hearty one-dish meal. Bump up the cheese a little and you have a complete dinner that still hides a generous serving of vegetables.
Looking for another cozy side? Our loaded mashed potato cakes are the next comfort-food dish to add to your table.
Serve our buttery Mississippi steak bites over this cheesy casserole for a comforting dinner.
Using up summer squash? Also try our crispy fried squash.
Cheesy Zucchini Rice Casserole
Ingredients
- 3 tablespoons unsalted butter divided
- 1/4 cup onion small dice
- 1 1/2 cups zucchini 1/2 inch dice, or use a mix of zucchini and yellow squash
- 1 tablespoon all-purpose flour
- 1/8 teaspoon garlic powder
- 1/8 teaspoon onion powder
- 1/8 teaspoon paprika
- 1/2 teaspoon kosher salt
- 5 cracks fresh black pepper
- 3/4 cup milk
- 1/2 cup shredded cheddar cheese
- 1 1/2 cups cooked rice
- 1 tablespoon fresh parsley fine chop
- 1/2 cup shredded cheddar and Monterey jack blend
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.3 tablespoons unsalted butter, 1/4 cup onion
- Add the zucchini and cook until slightly golden brown, stirring occasionally. Set aside.1 1/2 cups zucchini
- 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.1 tablespoon all-purpose flour, 1/8 teaspoon garlic powder, 1/8 teaspoon onion powder, 1/8 teaspoon paprika, 1/2 teaspoon kosher salt, 5 cracks fresh black pepper
- Slowly add the milk, stirring constantly to avoid lumps.3/4 cup milk
- Cook 5 minutes or until thickened. Remove from the heat, add the cheddar and stir until combined and smooth.1/2 cup shredded cheddar cheese
- Mix the cheese sauce with the cooked rice, half of the parsley, and the zucchini mixture until combined.1 1/2 cups cooked rice, 1 tablespoon fresh parsley
- Pour into prepared baking dish.
- Top with the shredded cheddar and Monterey jack blended cheese.1/2 cup shredded cheddar and Monterey jack blend
- Bake for 25-30 minutes until bubbly. Garnish with remaining parsley, optional.
Notes
- Rinse your rice: If you’re cooking the rice fresh, rinsing it under cold water helps remove extra starch, resulting in fluffy rice.
- Don’t Overcook Veggies: Sauté the zucchini and onion just until lightly golden and tender, not mushy.
- Season to Taste: Always taste the sauce before mixing in the rice, and adjust the salt or pepper according to your personal preference.
- Use a Good Baking Dish: A casserole dish that’s sturdy ensures even cooking. Lightly coat it with cooking spray to prevent sticking.
- Add More Cheese: If you’re a cheese lover, top with extra cheddar cheese or a cheddar and Monterey jack blend for gooey perfection.
- Try Different Rice: Experiment with brown rice for a more hearty flavor, or even try a mix of different grains next time.
Nutrition
Love This Recipe?
Follow @ThisSillyGirlsKitchen on Instagram and @danadevolk on Pinterest for more!
100% delicious!
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.
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!
Thanks. I made this tonight with left over squash and rice
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!
Thanks so much!
My family would gobble this right down. I’m totally checking out the cookbook!
Sounds like the perfect side dish! I love finding new ways to use zucchini too- it’s my favorite veggie. Thanks!