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Creamy Cheesy Zucchini Rice Casserole Recipe with Crispy Golden Crust Easy

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A comforting and easy-to-make casserole featuring creamy cheesy zucchini and rice with a crispy golden crust, perfect for weeknight dinners or casual gatherings.

Ingredients

Scale
  • 1 cup long-grain white rice (about 190g), cooked and fluffy
  • 2 medium-sized zucchini, grated or finely chopped (about 2 cups)
  • 1 ½ cups sharp cheddar cheese, shredded (about 170g)
  • ½ cup Parmesan cheese, grated (about 50g)
  • 3 tablespoons unsalted butter, softened
  • 1 cup milk (whole or 2%) (240ml)
  • 2 cloves garlic, minced
  • ½ small onion, finely diced
  • 2 tablespoons all-purpose flour
  • Salt and pepper to taste
  • 2 tablespoons fresh parsley, chopped (optional)

Instructions

  1. Rinse 1 cup (190g) of long-grain white rice under cold water until the water runs clear. Cook it with 2 cups (480ml) of water in a medium saucepan. Bring to a boil, then reduce to a simmer, cover, and cook for 18 minutes or until the water is absorbed and rice is tender. Fluff with a fork and set aside.
  2. Melt 2 tablespoons of butter in a large skillet over medium heat. Add ½ diced onion and cook until translucent, about 3-4 minutes. Stir in 2 minced garlic cloves and cook for another 30 seconds without browning.
  3. Add 2 cups grated zucchini and cook until softened, around 5-7 minutes, stirring occasionally. If too wet, squeeze excess liquid out with a clean kitchen towel.
  4. In the same skillet, melt the remaining 1 tablespoon butter. Sprinkle 2 tablespoons all-purpose flour over the melted butter and whisk constantly for about 1 minute to cook out the raw flour taste.
  5. Slowly pour in 1 cup (240ml) milk while whisking to avoid lumps. Cook until the sauce thickens, about 3-5 minutes, stirring frequently. Season with salt and pepper to taste.
  6. Remove skillet from heat and stir in 1 cup shredded sharp cheddar and ¼ cup grated Parmesan until melted and smooth. Fold in the cooked rice and sautéed zucchini mixture. Adjust seasoning if needed.
  7. Preheat oven to 375°F (190°C). Transfer the creamy mixture to a greased 9×9-inch baking dish. Sprinkle the reserved ½ cup sharp cheddar and ¼ cup Parmesan evenly on top.
  8. Bake uncovered for 25-30 minutes until the top is bubbling, golden, and crispy. For extra crunch, broil for the last 2-3 minutes, watching closely to prevent burning.
  9. Let the casserole rest for about 5 minutes before serving. Garnish with fresh chopped parsley if desired.

Notes

Squeeze excess moisture from zucchini to avoid a watery casserole. Use freshly grated cheese for best melt and texture. Slightly undercook rice by a minute to prevent mushiness. Watch the crust closely if broiling to avoid burning. This recipe can be adapted for gluten-free by substituting flour with a gluten-free blend.

Nutrition

Keywords: zucchini casserole, cheesy casserole, rice casserole, comfort food, easy dinner, weeknight meal, crispy crust, creamy casserole

Find it online: https://sagestirs.com/creamy-cheesy-zucchini-rice-casserole-recipe-with-crispy-golden-crust-easy/