Ingredients
Scale
- 2 cups cooked rice
- 3 medium zucchinis, sliced or chopped
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 cup shredded cheese (cheddar, mozzarella, or your favorite)
- 1/2 cup cooked chicken or turkey (optional)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 teaspoon dried oregano or basil
- Olive oil or cooking spray
- Fresh parsley, chopped (for garnish)
Instructions
- Begin by cooking your rice according to package instructions and set aside. Wash and chop the zucchinis into thin slices or small cubes. Dice the onion and mince the garlic.
- Heat a tablespoon of olive oil in a large skillet over medium heat. Add the diced onion and cook until translucent, about 3-4 minutes. Add garlic and cook for another minute. Toss in the zucchini and cook until tender, about 5-7 minutes. Season with salt, pepper, and herbs.
- In a large mixing bowl, combine the cooked rice, sautéed vegetables, shredded cheese, and cooked chicken if using. Mix well.
- Lightly spray your casserole dish with cooking spray. Spread the mixture evenly in the dish, pressing down lightly. Top with extra cheese if desired.
- Preheat your oven to 375°F (190°C). Bake the casserole for 20-25 minutes or until cheese is bubbly and golden. Broil for an additional 2-3 minutes for a crispy top.
Notes
- You can substitute frozen zucchini—thaw and drain before adding.
- Use your favorite cheese variety or a blend for added flavor.
- Quietly add extra vegetables like bell peppers or mushrooms for variety.
- This casserole can be prepared ahead and refrigerated for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Comfort Food
- Diet: Vegetarian (if no chicken) or Variations Available
Nutrition
- Serving Size: 1 bowl
- Calories: 320 Kcal
- Sugar: 5g
- Sodium: 520mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 45mg