Name: Zucchini and Rice Casserole
Prep time: PT-488806H6M23S
Cook time: PT-488806H6M23S
Total time: PT-488806H6M23S
Cuisine: American
Ingredients: 1 1/2 cups brown rice, cooked; 2 tablespoons avocado oil; 1 1/2 pounds cubed zucchini; 1 cup sliced green onions; 1 garlic clove, minced; 1 1/4 teaspoons garlic salt; 1/2 teaspoon dried basil; 1/2 teaspoon paprika; 1/2 teaspoon dried oregano; 1 1/2 cups chopped tomatoes; 1 cup Daiya cheddar-style cheese (shredded; reserve some for topping)

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This warm, plant-based zucchini and rice casserole is everything I look for in a comforting dinner. It’s quick to make, budget-friendly, and packed with hearty vegetables and satisfying flavors. The creamy, melted Daiya cheddar-style cheese on top adds the perfect finishing touch, making this dish cozy and crave-worthy without any dairy. Zucchini and Rice Casserole

Why You’ll Love This Recipe

I love how this casserole brings together simple ingredients into one filling and nutritious meal. It’s easy to throw together on a weeknight, especially if I already have some cooked rice on hand. The zucchini becomes tender and flavorful, soaking up the spices, and the melty vegan cheese gives it that indulgent baked comfort I want from a casserole—without the heaviness. Plus, it’s completely plant-based, making it a great option for vegetarians or anyone looking to eat more veggies.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 1/2 cups brown rice, cooked
2 tablespoons avocado oil
1 1/2 pounds cubed zucchini
1 cup sliced green onions
1 garlic clove, minced
1 1/4 teaspoons garlic salt
1/2 teaspoon dried basil
1/2 teaspoon paprika
1/2 teaspoon dried oregano
1 1/2 cups chopped tomatoes
1 cup Daiya cheddar-style cheese (shredded; reserve some for topping)

Directions

I start by preheating the oven to 350°F (175°C) and lightly greasing an 11×17-inch baking dish.
Then I sauté the zucchini, green onions, and garlic in avocado oil over medium heat for about 5 minutes, just until they’re tender.
I season everything with garlic salt, dried basil, paprika, and oregano, then give it a good stir.
Next, I stir in the cooked brown rice, chopped tomatoes, and about ½ cup of the shredded cheese, warming the mixture through.
I transfer it all into the prepared baking dish, spread it evenly, and sprinkle the rest of the cheese on top.
I bake it uncovered for about 20 minutes, until the cheese is melted and bubbly.
After pulling it from the oven, I let it rest briefly before serving—it helps everything settle for easier slicing.

Servings and timing

This recipe makes 4 generous servings.

Prep Time: 10–15 minutes
Cook Time: 25–30 minutes
Baking Time: 20 minutes
Total Time: 35–45 minutes

Variations

Sometimes I like to switch things up by adding sautéed mushrooms or spinach for extra veggies. If I don’t have Daiya cheese on hand, any plant-based cheese that melts well works great. I’ve also used white rice when that’s what I had cooked already—it’s just as tasty. For a little heat, I sprinkle in some red pepper flakes.

Storage/Reheating

I store any leftovers in the fridge for up to 4 days. If I want to keep it longer, I portion it into freezer containers and freeze it for up to 3 months. To reheat, I pop a serving in the microwave for 2–3 minutes (stirring halfway through) or warm it in the oven at 350°F for about 20 minutes. If it releases extra moisture, a quick stir fixes it right up.

FAQs

How do I keep the casserole from turning watery?

I salt the zucchini cubes and let them sit for 15–20 minutes, then pat them dry before cooking. It draws out excess water so the casserole stays firm, not soggy.

Can I make this recipe ahead of time?

Yes, I often prep it a day in advance and store it unbaked in the fridge. When I’m ready to eat, I just bake it as directed. It’s a great time-saver.

What can I use instead of Daiya cheese?

Any plant-based shredded cheese that melts well will work. I’ve tried versions with mozzarella-style shreds and even a spicy jalapeño vegan cheese for a twist.

Is this casserole gluten-free?

Yes, all the ingredients are naturally gluten-free. Just double-check your plant-based cheese and seasonings to ensure they’re certified gluten-free if that’s important for you.

Can I use white rice instead of brown rice?

Absolutely. I sometimes use white rice when I’m short on time or already have some cooked. It gives a softer texture but still tastes great.

Conclusion

This zucchini and rice casserole is one of those dependable, cozy dishes I come back to again and again. It’s easy to make, family-friendly, and customizable to whatever I have in the fridge. Whether I need a quick weeknight dinner or a comforting plant-based meal, this recipe always delivers.