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Cheesy Zucchini, Tomato & Rice Bake
A comforting vegetable rice casserole inspired by the dish in your photo—tender zucchini and juicy cherry tomatoes baked with seasoned rice under a golden, bubbly layer of melted cheese.
Ingredients
Serves: 4–6
Prep: 15 minutes
Cook: 35–45 minutes
Total: about 1 hour
For the casserole
3 cups cooked rice — white, brown, or basmati
2 medium zucchini, sliced into rounds or half-moons
1½ cups cherry tomatoes, halved
1 small onion, finely chopped
2–3 cloves garlic, minced
1½ cups shredded mozzarella
½ cup grated Parmesan
2 tbsp olive oil
1 tsp Italian seasoning
½ tsp dried oregano
½ tsp paprika
½ tsp salt, or to taste
¼ tsp black pepper
½ cup vegetable broth or tomato sauce
2 tbsp chopped fresh parsley or basil
¼ tsp chili flakes, optional
Instructions
Heat the oven to 400°F / 200°C. Lightly grease a medium baking dish.
Prepare the vegetables.
Heat olive oil in a large skillet over medium-high heat. Add onion and cook for 2–3 minutes. Add garlic and cook for another 30 seconds.
Cook the zucchini.
Add zucchini, salt, pepper, paprika, oregano and Italian seasoning. Sauté for about 4–5 minutes. The zucchini should soften slightly but remain firm.
Add tomatoes.
Stir in the cherry tomatoes and cook for another 2 minutes. Avoid overcooking them—they’ll continue cooking in the oven.
Combine with rice.
Add the cooked rice and vegetable broth or tomato sauce. Mix gently until everything is evenly distributed. Taste and adjust the seasoning.
Assemble.
Transfer the mixture to the prepared baking dish. Sprinkle Parmesan over the top, followed by an even layer of mozzarella.
Bake.
Bake uncovered for 20–25 minutes, until the cheese is melted and bubbling.
Brown the top.
For the attractive golden-brown surface shown in the photo, switch to the broiler/grill for 1–3 minutes. Watch closely because cheese can burn quickly.
Rest and garnish.
Let the casserole rest for 5–10 minutes, then sprinkle with fresh parsley or basil. Serve warm.
Tips for the best result
Don’t overcook the zucchini before baking; otherwise the casserole can become watery.
For a richer dish, mix 2–3 tbsp cream cheese or ¼ cup heavy cream into the rice.
For extra tomato flavor, use ½ cup marinara sauce instead of vegetable broth.
A combination of mozzarella + Parmesan gives both stretchiness and a savory browned crust.
For a crispier top, add 2 tbsp breadcrumbs mixed with a teaspoon of olive oil before baking.
Leftovers keep refrigerated for about 3–4 days in a covered container.
Nutrition & Allergen Information
Approximate nutrition per serving (1/6 of recipe), assuming white rice and the stated cheese quantities:
Nutrient Approx. amount
Calories 360–400 kcal
Protein 16–19 g
Carbohydrates 48–53 g
Fat 13–16 g
Fiber 3–5 g
Sodium 500–700 mg*
*Actual values vary substantially with the cheese, rice, broth/sauce and amount of salt used. USDA FoodData Central is a useful reference for calculating nutrition from the exact ingredients and brands you use.
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FoodData Central
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Allergens: The standard recipe contains milk because of mozzarella and Parmesan. It contains no peanuts or tree nuts as written. However, packaged cheese, sauces, breadcrumbs and seasonings can have allergen or cross-contact warnings, so check their labels if allergies are a concern. Milk, peanuts, tree nuts, wheat, soy, sesame, eggs, fish and shellfish are among the U.S. major food allergens.
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Food Safety and Inspection Service
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Gluten-free: Yes, if your rice, broth/sauce and seasonings are certified gluten-free.
Vegetarian: Yes, assuming vegetarian Parmesan/cheese is used.
Vegan: Use plant-based mozzarella and Parmesan alternatives.
Nut-free: Yes as written; verify packaged ingredients for cross-contact.
Recipe Q&A
Q: Can I use uncooked rice?
A: Yes, but the recipe needs substantially more liquid and a longer covered baking time. Using already cooked rice gives the texture shown in the photo and is much easier.
Q: How do I stop the casserole from becoming watery?
A: Don’t overcrowd the skillet, don’t overcook the zucchini, and use well-drained tomatoes. If your zucchini is particularly watery, salt it lightly and let it sit for 10 minutes before patting it dry.
Q: Can I add chicken?
A: Absolutely. Add about 1½–2 cups cooked shredded or diced chicken for a higher-protein meal.
Q: Can I make it ahead?
A: Yes. Assemble it, cover and refrigerate for up to 24 hours. Add a few extra minutes to the baking time if it’s going straight from the refrigerator.
Q: What rice works best?
A: Basmati, long-grain white rice, brown rice or leftover roasted rice all work well.
Q: Can I freeze it?
A: Yes, although zucchini may become softer after thawing. Cool completely, portion into airtight containers and freeze. Thaw in the refrigerator before reheating.
Q: How can I make it more spicy?
A: Add chili flakes, cayenne, diced jalapeño or a drizzle of hot sauce.
Q: What should I serve with it?
A: A simple green salad, roasted vegetables, garlic bread or grilled chicken pairs nicely.
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.
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