Ingredients

1 1/2 cups brown rice, cooked

2 tablespoons avocado oil

1 1/2 pounds cubed zucchini

1 cup sliced green onions

1 minced garlic clove

1 1/4 teaspoons garlic salt

1/2 teaspoon dried basil

1/2 teaspoon paprika (Hungarian or smoked varieties work well)

1/2 teaspoon dried oregano

1 1/2 cups chopped tomatoes

1 cup or more shredded Daiya cheddar style cheese, separated

Instructions

Step 1: Preheat your oven to 350°F (175°C). Lightly grease an 11 x 17-inch baking dish to prevent sticking.

Step 2: In a skillet, heat the avocado oil over medium heat. Add the cubed zucchini, sliced green onions, and minced garlic. Sauté for about 5 minutes until the vegetables are just tender, stirring occasionally to avoid sticking or burning.

Step 3: Season the vegetables with garlic salt, dried basil, paprika, and oregano. Stir in the cooked brown rice, chopped tomatoes, and 1/2 cup of the shredded cheese. Continue cooking and stirring until the mixture is heated through. Taste and adjust seasonings as desired.

Step 4: Transfer the vegetable and rice mixture into the prepared baking dish. Spread it out evenly. Sprinkle the remaining cheese on top to cover the casserole for a cheesy finish.

Step 5: Bake uncovered in the preheated oven for about 20 minutes, until the cheese is melted and bubbly. Remove from the oven and let cool slightly before serving.

Tips & Variations

Salt the cubed zucchini and let it sit for 15–20 minutes, then pat dry to reduce excess moisture in the casserole.

Substitute brown rice with quinoa, white rice, or cauliflower rice (reduce cooking time if using cauliflower rice).

Try yellow summer squash or a mix of zucchini and squash instead of zucchini alone.

Use regular cheddar cheese if not avoiding dairy, or nutritional yeast for a dairy-free cheesy flavor.

Use canned diced tomatoes drained or cherry tomatoes cut in half if fresh tomatoes are unavailable.

Storage

Store leftover casserole in an airtight container in the refrigerator for up to 4 days. The flavors often improve after a day or two. For freezing, place in a freezer-safe container and freeze for up to 3 months, ideally in individual portions. Reheat in the microwave for 2–3 minutes, stirring halfway, or in a 350°F oven for about 20 minutes until warmed through. If the casserole seems watery after reheating, give it a good stir before serving.

FAQs

Can I use different types of rice?

Yes, you can swap brown rice with white rice, quinoa, or even cauliflower rice. Just adjust cooking times accordingly and be mindful of moisture content, especially with cauliflower rice.