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Cheesy Zucchini and Rice Casserole

Zucchini and rice transform into an easy, cheesy casserole. This 5-ingredient recipe is no-fuss, kid-friendly, and totally delicious. You’ll want to make it again and again.

Serves 8
Ready in 80 mins
Prep time 10 mins
Cooking time 70 mins
222 calories per serving


> 4 large zucchini (about 1 1/4 lbs), trimmed
> 1/2 cup white rice
> 1/2 cup whole milk
> 1 cup grated Parmesan cheese, divided
> 2 tbsp unsalted butter


Preheat oven to 325°F. Using the large holes on a box grater, grate the zucchini into a large bowl. (You should get about 8 cups.)
Add the rice, milk, and ¾ cup cheese to zucchini and stir to combine. Season with salt and pepper. Transfer zucchini mixture to a greased 9x13-inch baking dish. Cover with foil. Bake 50–60 min., until rice is tender, stirring halfway through.
Increase oven temperature to 400°F. Uncover casserole. Cut the butter into small cubes. Top casserole with butter and remaining ¼ cup cheese. Bake 7–10 min., until cheese is melted and top is golden brown.

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