Zucchini and Rice Cheese Bake
In short: Grated zucchini, rice, onion and cheddar set in a light egg and milk custard and baked until golden. An easy vegetarian casserole for busy evenings. It takes about 1 h 20 min in total and makes 6 servings.
- Prep
- 25 min
- Cook
- 55 min
- Total
- 1 h 20 min
- Servings
- 6
- Difficulty
- Easy
- Calories
- 305 kcal
A casserole of rice and zucchini is the kind of dish that uses leftovers and a glut of summer squash with equal skill. The zucchini is grated, salted and squeezed so the bake sets firmly rather than weeping. Eggs and milk bind it, and cheddar gives it a savory golden top. It slices like a frittata and tastes good hot, warm or cold, which is a plus for lunch boxes.
Instructions
- Cook the rice in plenty of boiling salted water for 12 minutes, then drain and spread it out to cool slightly. Heat the oven to 180°C (350°F) and grease a 23 cm (9 inch) square baking dish.
- Toss the grated zucchini with 1/2 teaspoon of salt in a colander and leave for 10 minutes. Squeeze out as much liquid as you can with your hands or a clean towel.
- Heat the oil in a skillet and cook the onion for 6 minutes until soft. Add the garlic for 1 minute and let the mixture cool slightly.
- In a large bowl, whisk the eggs and milk. Stir in the rice, zucchini, onion mixture, 120 g (1 1/4 cups) of the cheddar, the oregano, dill, salt and pepper.
- Spread the mixture in the dish and smooth the top. Scatter the remaining cheese over it.
- Bake for 35 to 40 minutes, until set in the middle and golden brown on top. Rest for 10 minutes, then cut into squares.
Tips
- Squeeze the zucchini very well. Water that stays in the shreds will leak out during baking and leave a soggy layer at the bottom.
- Use leftover cooked rice, about 450 g (3 cups), to save time. Stir in sweet corn, spinach or chopped olives for variety.
Questions and answers
Can I make this bake ahead?
Yes. Bake it up to 2 days ahead, cool, cover and refrigerate. Reheat in a 180°C (350°F) oven for 15 minutes, or eat it cold.
Can I freeze zucchini rice bake?
Freeze cooked squares for up to 2 months, wrapped individually. Reheat in the oven or microwave, since the texture holds up well.
Can I make it without eggs?
Bind it with 120 g (1/2 cup) of silken tofu blended with the milk, or use a plant milk and 2 tablespoons of ground flaxseed mixed with 6 tablespoons of water. The texture will be softer.
How long does it take to make Zucchini and Rice Cheese Bake?
About 1 h 20 min in total: 25 min of preparation and 55 min of cooking.
How many calories are in Zucchini and Rice Cheese Bake?
About 305 kcal per serving, with 13 g of protein, 30 g of carbohydrates and 15 g of fat. These values are estimates.
Nutrition per serving
| Calories | 305 kcal |
|---|---|
| Protein | 13 g |
| Carbohydrates | 30 g |
| Fat | 15 g |
| Fiber | 3 g |
| Sugar | 5 g |
| Sodium | 400 mg |
Estimated values, calculated from the ingredients.
