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Zucchini Rice Stuffing Casserole

Cozy Up with Zucchini Rice Stuffing Casserole Tonight

Enjoy a comforting Zucchini Rice Stuffing Casserole that's nutritious and flavorful, perfect for weeknight dinners.
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Prep Time 15 minutes
Cook Time 30 minutes
Cooling Time 5 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Vegetarian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Casserole
  • 1 cup Uncooked Rice Substitute with brown rice for a whole grain option.
  • 2 cups Water Essential for cooking the rice.
  • 2 cups Grated Zucchini Can substitute with yellow squash.
  • 1 medium Onion Use shallots for milder flavor.
  • 2 cloves Garlic Fresh garlic preferred over powdered.
  • 1 cup Shredded Cheddar Cheese Can substitute with Monterey Jack or mozzarella.
  • 1/2 cup Grated Parmesan Cheese Omit for lactose-free option.
  • 2 tablespoons Olive Oil Can substitute with vegetable oil.
  • 2 tablespoons Butter Use vegan butter for dairy-free.
  • 1 teaspoon Salt
  • 1/2 teaspoon Black Pepper
  • 1 teaspoon Dried Thyme Can use fresh for better flavor.
  • 1 teaspoon Oregano Can use fresh for better flavor.
  • 1 cup Chicken or Vegetable Broth Use vegetable broth for vegetarian version.
  • 2 tablespoons Fresh Parsley For garnish.

Equipment

  • Medium saucepan
  • Large skillet
  • mixing bowl
  • Casserole Dish

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C).
  2. In a medium saucepan, bring water to a boil. Add uncooked rice, cover, and reduce heat to low. Simmer for 15-18 minutes until rice is tender.
  3. In a large skillet, heat olive oil and butter over medium heat. Add chopped onion and sauté for about 5 minutes until translucent. Stir in minced garlic for another minute.
  4. Incorporate grated zucchini, season with salt, black pepper, thyme, and oregano. Cook for around 10 minutes until zucchini is soft.
  5. In a large bowl, combine cooked rice with sautéed zucchini mixture. Stir in cheddar and parmesan cheese until evenly mixed.
  6. Slowly pour in the broth, stirring to incorporate evenly. Adjust seasoning if necessary.
  7. Grease a casserole dish with olive oil or butter, pour in the mixture, and spread evenly. Optionally, sprinkle extra cheese on top.
  8. Bake in the preheated oven for 25-30 minutes until a golden-brown crust forms.
  9. Let cool for a few minutes, garnish with fresh parsley, then serve warm.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 40gProtein: 12gFat: 16gSaturated Fat: 8gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 7gCholesterol: 30mgSodium: 500mgPotassium: 400mgFiber: 3gSugar: 2gVitamin A: 500IUVitamin C: 20mgCalcium: 250mgIron: 2mg

Notes

Ensure grated zucchini is well-drained to avoid excess moisture. Always taste the mixture before baking to adjust seasoning.

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