Description

This Quick Weeknight Zucchini and Rice Casserole is a comforting, plant-based favorite that combines tender garden-fresh zucchini with fluffy brown rice and melted dairy-free cheese for a wholesome, filling meal. It’s easy to prepare, budget-friendly, and perfect for busy evenings, offering a warm, cheesy dish with a golden, crispy top and rich herb-infused flavors.

Ingredients

Scale

Main Ingredients

1 1/2 cups cooked brown rice
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 variety)
1/2 teaspoon dried oregano
1 1/2 cups chopped tomatoes
1 cup or more shredded Daiya Cheddar Style cheese, divided

Instructions

Prepare Your Baking and Cooking Equipment: Preheat your oven to 350°F (175°C). Lightly grease an 11 x 17-inch baking dish to prevent the casserole from sticking.
Sauté the Vegetables: Heat avocado oil in a skillet over medium heat. Add cubed zucchini, sliced green onions, and minced garlic. Sauté for about 5 minutes or until the vegetables are just tender, stirring occasionally to prevent sticking or burning.
Season and Combine Ingredients: Season the sautéed vegetables with garlic salt, dried basil, paprika, and dried oregano. Stir in the cooked brown rice, chopped tomatoes, and 1/2 cup of Daiya cheddar cheese. Cook and stir until the mixture is heated through. Taste and adjust seasonings as needed.
Assemble the Casserole: Transfer the vegetable and rice mixture to the prepared baking dish. Spread it evenly. Top with the remaining 1/2 cup (or more) shredded Daiya cheddar cheese for a cheesy finish.
Bake and Serve: Bake the casserole uncovered in the preheated oven for about 20 minutes, or until the cheese on top is melted, bubbly, and lightly golden. Remove from oven and let it rest for 5-10 minutes before serving to allow it to set.

Notes

Salting and draining the zucchini before cooking can help reduce excess moisture and prevent a watery casserole.
Ensure the brown rice is fully cooked and slightly chewy, as it will not cook much further in the oven.
Reserve some cheese to sprinkle on top during baking to achieve a golden, bubbly crust.
Let the casserole rest after baking to set perfectly and serve neatly.
Substitute ingredients such as white rice or quinoa for brown rice, yellow squash or eggplant for zucchini (salt eggplant first), and different brands of dairy-free cheese as preferred.
Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months. Reheat in the oven or microwave.

Prep Time: 10-15 minutes
Cook Time: 25-30 minutes
Category: Casseroles
Method: Baking
Cuisine: American

Keywords: zucchini casserole, rice casserole, vegan casserole, quick weeknight dinner, plant-based meal, dairy-free cheese, brown rice casserole, easy vegetable bake