Quick Weeknight Zucchini Rice

This quick weeknight zucchini and rice casserole is my go-to when I want a nourishing dinner using what I already have in the fridge. It is filling enough for a main dish but light enough so you never feel weighed down and it is perfect for sneaking in extra veggies without much fuss.

My family started craving this in the middle of a hectic workweek and now it has become our tradition for easy comfort on Thursdays.

Ingredients

• Cooked brown rice: gives a nutty texture and a sturdy base opt for short grain for more stickiness
• Avocado oil: boosts healthy fats and has a high smoke point
• Cubed zucchini: adds bulk and moisture choose small to medium zucchini for fewer seeds
• Sliced green onions: lend mild sweetness and color always go for crisp fresh bunches
• Minced garlic: adds fragrant punch fresh cloves make all the difference
• Garlic salt: enhances flavor and seasons evenly look for blends with no added sugar
• Dried basil: layers on herby notes use leaves with deep green color for the best aroma
• Paprika: brings smoky or sweet undertones both smoked and hungarian work beautifully
• Dried oregano: infuses earthy flavors whole leaf types stay fragrant longer
• Chopped tomatoes: offer tang and juiciness I use roma or vine ripe for boldest flavor
• Shredded daiya cheddar style cheese: melts beautifully and keeps this vegan add extra for gooey goodness

Step-by-Step Instructions

Prepare the Rice:

Start by cooking your brown rice if you have not already done so Brown rice takes longer than white so make it ahead if possible

Sauté the Zucchini and Aromatics:

Heat avocado oil in a large skillet or casserole pan over medium heat Add the cubed zucchini and sauté for five to eight minutes until tender and just beginning to brown Add sliced green onions and minced garlic cook another two minutes until fragrant

Season and Layer the Flavors:

Sprinkle in garlic salt dried basil paprika and dried oregano Stir to coat the zucchini mixture with the spices and cook for one more minute This step wakes up the herbs and ensures flavor in every bite

Add Tomatoes and Simmer:

Stir in the chopped tomatoes and let everything simmer together for about five minutes The tomatoes should soften and their juices will blend with the vegetables to create a saucy base

Combine and Assemble:

Add the cooked rice straight into the skillet with the vegetable mixture Stir until thoroughly combined Fold in half of the shredded daiya cheddar style cheese Taste and adjust seasoning

Bake Until Bubbly:

Preheat your oven to 375 degrees Fahrenheit Transfer everything to an oven safe casserole dish Top with the remaining cheese Bake uncovered for fifteen to twenty minutes until the top is nicely golden and bubbly

Save

I absolutely love how the fresh zucchini shines through in every bite Whenever we pick some from the garden and the kitchen smells of garlic and basil it reminds me of my daughter helping stir with her favorite wooden spoon

Storage tips

Leftovers of this casserole store beautifully in the fridge for up to four days Simply cover the dish tightly or use individual containers For the best texture reheat in the oven or a toaster oven at low heat

Ingredient substitutions

Swap brown rice for cooked quinoa or even farro for a nuttier bite You can use yellow squash in place of zucchini and any vegan cheese that melts well works here If you are not dairy free go with sharp cheddar for extra flavor

Serving suggestions

This casserole tastes amazing alongside a bright arugula salad or some garlicky roasted potatoes For a heartier meal top with a fried egg or serve as a filling next to grilled chicken

Cultural and historical context

Rice casseroles have roots in many global cuisines and this version gives a fresh seasonal twist familiar to Mediterranean home cooking Most families passed down some variant on the classic rice and veg bake as a thrifty way to feed a crowd

Recipe FAQs

→ Can I use white rice instead of brown?

Yes, white rice can be substituted for brown rice. Adjust cooking time as white rice cooks faster and may have a softer texture.

→ Is it possible to swap out daiya cheddar for another cheese?

Absolutely. Regular cheddar or other shredded cheeses melt well in this casserole. Dairy-free cheese alternatives also work.

→ How do I prevent the casserole from becoming watery?

Drain excess liquid from tomatoes and sauté zucchini briefly before baking to reduce moisture in the finished dish.

→ Can this dish be made ahead and reheated?

Yes, assemble and bake ahead of time, then reheat in the oven or microwave for a quick meal later in the week.

→ What side dishes pair well with this casserole?

Serve with a fresh green salad or crusty bread. Roasted vegetables or a simple soup also complement nicely.