Cheesy Zucchini, Tomato & Rice Casserole

Serves: 6
Prep: 20 minutes
Cook: 35–45 minutes
Total: about 1 hour
Oven: 400°F / 200°C

Ingredients

For the rice

1½ cups uncooked long-grain white rice
2½ cups vegetable or chicken broth
2 tbsp olive oil
½ medium onion, finely diced
3 garlic cloves, minced
1 tbsp tomato paste
1 tsp Italian seasoning
½ tsp dried oregano
½ tsp paprika
½ tsp salt, or to taste
¼ tsp black pepper
½ tsp red-pepper flakes, optional

Vegetables

3 medium zucchini, sliced into thick rounds
1½ cups cherry tomatoes, halved
½ medium bell pepper, diced — optional
¼ cup fresh parsley, chopped
2 tbsp fresh basil, chopped, plus extra for serving

Cheese topping

2 cups shredded mozzarella
½ cup grated Parmesan
1 tbsp olive oil
¼ tsp Italian seasoning
A little black pepper

Method

Cook the rice.
Rinse the rice. Heat 1 tbsp olive oil in a saucepan and sauté the onion for 3–4 minutes. Add garlic and cook for 30 seconds.
Add the tomato paste, paprika, oregano, Italian seasoning and pepper. Stir for about 30 seconds.
Add the rice and broth. Bring to a boil, then cover and simmer for about 12–15 minutes, until the rice is almost cooked but still slightly firm. Don’t overcook it because it will finish in the oven.
Prepare the zucchini.
Toss zucchini with 1 tbsp olive oil, a pinch of salt, pepper and Italian seasoning.
For the best roasted flavor, arrange the zucchini and cherry tomatoes on a baking sheet and roast at 425°F / 220°C for 10–12 minutes. This also helps remove some moisture from the vegetables.
Assemble.
Transfer the rice to a greased 9×13-inch baking dish. Stir in about half of the roasted zucchini, tomatoes, parsley and basil.
Spread the remaining zucchini and tomatoes over the top.
Sprinkle evenly with mozzarella, followed by Parmesan.
Bake uncovered at 400°F / 200°C for 15–20 minutes, until bubbling.
For the beautiful browned spots like in your photo, switch to broil/grill for 1–3 minutes at the end. Watch it closely.
Rest for 5–10 minutes before serving and finish with fresh parsley or basil.

Seasoning/Q.S. notes

If by “q.s.” you mean quantum satis / “as needed,” use these ingredients to taste:

Salt — q.s.
Black pepper — q.s.
Red-pepper flakes — q.s.
Fresh parsley — q.s.
Fresh basil — q.s.
Olive oil — q.s. for coating the vegetables/dish
Parmesan — q.s. for additional topping

Start conservatively with salt because broth, mozzarella and Parmesan can all contribute sodium.

Nut information / allergens

This recipe contains no nuts by default. It also does not require peanuts or tree nuts.

Potential allergens:

Milk/dairy: mozzarella and Parmesan
If using packaged broth, tomato paste, seasoning or shredded cheese, check the label for additional allergens/cross-contact.
For a nut-free kitchen, check packaged products for statements such as “may contain tree nuts/peanuts.”

For a dairy-free version, use a dairy-free mozzarella and Parmesan alternative; some vegan cheeses are made from cashews, so choose a specifically nut-free product if that matters.

Important rice tip

For the texture shown in the picture, I recommend partially cooking the rice before assembling. Completely raw rice can work, but it requires enough liquid and a tightly covered baking dish; recipes using raw rice commonly bake it with broth for roughly 45 minutes.

Nutrition — approximate

For 1/6 of the casserole, using the ingredient amounts above:

Calories: ~430–470 kcal
Protein: ~18–21 g
Carbohydrates: ~55–60 g
Fat: ~16–19 g
Fiber: ~4–5 g
Sodium: highly dependent on the broth, mozzarella and added salt

Zucchini itself is relatively low-calorie; USDA lists a medium 196-g zucchini at about 33 calories, 2 g protein, 2 g fiber and 39 mg vitamin C. For the closest appearance to your photo: use plenty of mozzarella, thick zucchini rounds, halved cherry tomatoes, fresh parsley, and broil the cheese briefly at the end until you get those golden-brown spots.

Author
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Sara Mitchell

Sara Mitchell is an expert restaurant content creator who writes easy-to-read guides about CAVA and other Mediterranean fast-casual chains in the United States. She covers locations, menus, prices, and hours, making it simple for visitors to find nearby restaurants and what to order quickly.

With years of experience in restaurant research and local SEO, Sara creates accurate, user-friendly guides that work for both people and search engines. Her goal is to help users go from search results to their nearest restaurant or menu choice with as few clicks as possible.