Description
A warm, plant‑based friendly zucchini and rice casserole—quick, budget‑friendly, and comforting, topped with melted Daiya cheddar-style cheese.
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)
Instructions
- Preheat oven to 350 °F (175 °C). Lightly grease an 11×17‑inch baking dish.
- In a skillet over medium heat, sauté zucchini, green onions, and garlic in avocado oil for about 5 minutes, until just tender.
- Season with garlic salt, dried basil, paprika, and dried oregano; stir to combine.
- Add cooked brown rice, chopped tomatoes, and about ½ cup of the shredded cheese; stir and heat through.
- Transfer mixture to the prepared baking dish, spreading evenly, and top with the remaining cheese.
- Bake uncovered for about 20 minutes, until the cheese is melted and bubbly.
- Let rest briefly before serving.
Notes
- Salt cubed zucchini and let sit 15–20 minutes, then pat dry to remove excess moisture. Avoids a watery casserole.
- Ensure brown rice is fully cooked and slightly chewy before baking—it won’t cook further in the oven.
- Let casserole rest 5–10 minutes after baking to set and make serving easier.
- Store in refrigerator for up to 4 days; freeze for up to 3 months (portion before freezing is helpful).
- Reheat in microwave (2–3 minutes, stir halfway) or in oven at 350 °F for about 20 minutes; stir if watery.
Nutrition
- Serving Size: 1/4 casserole
- Calories: approximately 325–375 kcal
- Fat: approximately 17–20 g
- Carbohydrates: approximately 35–40 g
- Protein: approximately 7.5–10 g
- Cholesterol: 0 mg
