Zucchini rice casserole is a rich and super stringy main dish recipe, perfect for any family lunch or dinner. Very easy to make, it is slightly crisp on the outside and soft, creamy on the inside thanks to its stringy center.
We toasted the rice in a pan with zucchini and a fried onion, then we cooked everything with the hot vegetable broth. We enriched the recipe with a melting cheese such as sweet scamorza and diced ham. Finally, we baked the casserole until golden browned. It is a real triumph of irresistible flavors and aromas.
You can customize the recipe as you want, by adding your favorite ingredients or making the recipe even tastier with grated parmesan cheese. So let’s find out how to make zucchini rice casserole by following our step-by-step recipe and tips.
Tips
For a perfect result, it is best to choose a kind of rice which is able to absorb the seasoning and release a quantity of starch such as to obtain a creamy dish.
Choose very fresh, firm zucchini, preferably the small ones, very sweet and tasty.
For a more decisive taste, you can replace the scamorza cheese with a smoked provola cheese.
For a richer dish, you can add tomatoes, mushrooms or meat such as turkey, or chicken.
If you want to make this zucchini rice casserole vegan, use a plant-based cheese and leave out ham.
How to store Zucchini Rice Casserole
You can store zucchini rice casserole in the refrigerator, in a special airtight container, for 1-2 days. Freezing is not recommended.
Ingredients
How to make Zucchini Rice Casserole
Pour a drizzle of extra virgin olive oil into a saucepan and add the chopped onion and thinly sliced zucchini, keeping about a tablespoon aside.
Pour a drizzle of extra virgin olive oil into a saucepan and add the chopped onion and thinly sliced zucchini, keeping about a tablespoon aside.
Cook the zucchini over high heat for a few minutes.
Cook the zucchini over high heat for a few minutes.
Pour the rice and let it toast over medium heat for a few moments.
Pour the rice and let it toast over medium heat for a few moments.
Cover with hot vegetable broth and season with salt.
Cover with hot vegetable broth and season with salt.
Bring the rice to cook, stirring constantly and adding more hot broth as it is absorbed.
Bring the rice to cook, stirring constantly and adding more hot broth as it is absorbed.
Once the rice is cooked, turn off the heat.
Once the rice is cooked, turn off the heat.
Add the cooked ham, coarsely chopped, and the scamorza cheese into small pieces. Set aside a little.
Add the cooked ham, coarsely chopped, and the scamorza cheese into small pieces. Set aside a little.
Mix well until you get a well-creamed risotto.
Mix well until you get a well-creamed risotto.
Pour the rice into a 24 centimeters diameter pan, greased with a drizzle of extra virgin olive oil and sprinkled with a little breadcrumbs.
Pour the rice into a 24 centimeters diameter pan, greased with a drizzle of extra virgin olive oil and sprinkled with a little breadcrumbs.
Sprinkle the surface with the zucchini, cooked ham and scamorza cheese kept aside 10. Bake in the oven at 180°C/350°F for about 20 minutes.
Sprinkle the surface with the zucchini, cooked ham and scamorza cheese kept aside 10. Bake in the oven at 180°C/350°F for about 20 minutes.
When is golden brown on top, take the rice out of the oven and let it cool.
When is golden brown on top, take the rice out of the oven and let it cool.
Serve and enjoy!
Serve and enjoy!
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