Ingredients
Scale
- 2 cups cooked white or brown rice
- 3 zucchinis, diced
- 1 cup stuffing mix (prepared according to package directions)
- 1 cup shredded cheese (cheddar or mozzarella)
- 1/2 cup milk or cream
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 teaspoon dried thyme or Italian seasoning
- Salt and pepper to taste
- Optional: cooked ground turkey or chicken for added protein
Instructions
- Start by dicing the zucchinis, chopping the onion, and mincing the garlic. Cook the rice if you haven’t already—use leftover rice for even quicker preparation.
- Heat olive oil in a large skillet over medium heat. Add the chopped onion and garlic, cooking until fragrant and translucent. Toss in the diced zucchini and cook until tender, about 5 minutes. Season with thyme, salt, and pepper to taste.
- In a large mixing bowl, combine the cooked rice, sautéed vegetables, shredded cheese, and prepared stuffing mix. Mix well to ensure an even distribution of flavors.
- Transfer the mixture into a greased baking dish. Pour milk or cream over the top to keep it moist and add richness. You can sprinkle a little extra cheese on top for a golden crust.
- Preheat your oven to 375°F (190°C). Bake uncovered for 20-25 minutes until hot and bubbly, with a slight golden crust on top.
Notes
- Use leftover cooked rice for faster preparation.
- You can add cooked ground turkey or shredded chicken for added protein.
- Prepare the casserole in advance and refrigerate for up to 1 day before baking.
- Top with additional cheese before baking for a golden crust.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
- Diet: Healthy
Nutrition
- Serving Size: 1 bowl
- Calories: 290 kcal Kcal
- Sugar: 4g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 35mg