Introduction

If you’re searching for the ultimate comfort food that brings together tender zucchini, fluffy rice, and a buttery stuffing mix baked to golden perfection, this zucchini rice casserole is about to become a favorite in your kitchen. It’s one of those recipes that feels like a big warm hug—simple enough for busy weeknights, yet delicious enough to serve at family gatherings or holiday dinners.

What makes this casserole stand out? It’s incredibly versatile. You can keep it vegetarian, or toss in some leftover chicken or turkey for a heartier version. The combination of sharp cheddar and nutty Parmesan gives it a luscious, cheesy finish, while sour cream (or Greek yogurt) keeps everything moist and flavorful. Even better? This dish reheats beautifully, making it a star for meal prepping or packing into lunchboxes.

Why You’ll Love This Zucchini Rice Casserole

Key Benefits

This isn’t just another casserole—it’s a recipe you’ll come back to over and over because:

• It’s a clever way to use up all that garden zucchini during summer.

• The preparation is quick and stress-free. Most of the work is mixing everything together and popping it in the oven.

• The texture is spot-on: tender zucchini melds with creamy rice and gooey cheese, while the crushed stuffing mix creates a lightly crisp topping.

• It’s the kind of side dish that pairs perfectly with roasted chicken, grilled fish, or even a simple green salad.

Suitable For

This recipe is designed with flexibility in mind, making it perfect for:

• Families with kids (even picky eaters love the cheesy goodness).

• Vegetarians or anyone seeking a hearty meatless main.

• Anyone looking for a make-ahead dish for potlucks, holidays, or weeknight dinners.

• Cooks of all skill levels. Whether you’re a beginner or seasoned home chef, this recipe is straightforward and forgiving.

Ingredients for Zucchini Rice Casserole with Stuffing Mix

Core Ingredients

Let’s break down what you’ll need and why each ingredient matters:

• Zucchini (2 medium) – Grated zucchini brings moisture, lightness, and a subtle earthy flavor. Be sure to squeeze out excess water to avoid a soggy casserole.

• Cooked rice (1 cup) – Both white and brown rice work here. Brown rice gives a slightly nutty flavor and added fiber.

• Shredded cheddar cheese (1 cup) – This is where the creamy, melty magic happens. Sharp cheddar adds tangy richness.

• Grated Parmesan cheese (½ cup) – For a salty, umami boost that deepens the flavor.

• Stuffing mix (6 oz box) – Crushed and mixed into the casserole, it creates a wonderful texture contrast. Stove Top is a popular choice, but any boxed stuffing mix will work.

• Sour cream or Greek yogurt (1 cup) – Adds creaminess and a subtle tang. Greek yogurt is a great option for a slightly lighter version.

• Milk (½ cup) – Helps bind the ingredients and keeps the casserole moist.

• Eggs (2, beaten) – Essential for holding everything together as it bakes.

• Onion (1 small, finely chopped) – Adds sweetness and depth once sautéed.

• Garlic (2 cloves, minced) – For a gentle aromatic punch.

• Olive oil or butter (2 tablespoons) – Use for sautéing onion and garlic, enhancing their flavor.

• Salt and pepper, to taste – Don’t skip seasoning; it ties all the flavors together.

Substitutions and Tips

• Swap cheddar for mozzarella if you prefer a milder cheese or pepper jack for a spicy kick.

• Use cooked quinoa in place of rice for added protein.

• Try a gluten-free stuffing mix for a celiac-friendly version.

• For a dairy-free option, use plant-based yogurt and cheese.

• Toss in cooked diced chicken or turkey for a protein-packed variation that turns it into a full meal.

Best Zucchini for Zucchini Rice Casserole

Not all zucchini are created equal when it comes to baking. Medium zucchini work best because they’re tender and have fewer seeds. Large zucchini tend to be more watery and may need extra care to avoid making the casserole too moist.

Here’s a tip to get the perfect texture: After grating the zucchini, place it in a clean kitchen towel and wring out as much liquid as possible. This simple step prevents a soggy bottom and ensures the casserole bakes up beautifully.

Kitchen Tools You’ll Need

Must-Have Tools

• 9×13-inch baking dish – The ideal size for this casserole, allowing even baking.

• Box grater or food processor – For grating zucchini quickly and efficiently.

• Skillet – Perfect for sautéing onion and garlic until fragrant.

• Mixing bowls – You’ll need at least one large bowl to bring everything together.

Nice-to-Have Tools

• Mandoline – If you want to try slicing zucchini instead of grating for a different texture.

• Silicone spatula – Makes transferring the mixture to the baking dish a breeze.

• Wire rack – Useful for cooling the casserole slightly before serving to let it set properly.

How to Make Zucchini Rice Casserole with Stuffing Mix

This casserole comes together easily with a few simple steps. Follow along, and you’ll have a golden, bubbling dish ready to serve in no time.

Step 1: Preheat and Prep Your Baking Dish

Start by preheating your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with butter or a drizzle of olive oil. This ensures the casserole doesn’t stick and makes cleanup a breeze.

Step 2: Prepare the Zucchini

Grate the zucchini using a box grater or food processor. Place the grated zucchini in a clean kitchen towel or cheesecloth and squeeze firmly to remove as much moisture as possible. This is the secret to avoiding a watery casserole and getting that perfect, slightly crisp top.

Step 3: Sauté the Onion and Garlic

Heat olive oil or butter in a skillet over medium heat. Add the chopped onion and minced garlic. Cook until softened and fragrant, about 5 minutes. This step adds depth and sweetness to the dish, building layers of flavor before the casserole even hits the oven.

Step 4: Mix the Ingredients Together

In a large mixing bowl, combine the cooked rice, drained zucchini, sautéed onion and garlic, crushed stuffing mix, cheddar cheese, Parmesan cheese, beaten eggs, sour cream (or Greek yogurt), and milk. Stir everything until well combined. Season with salt and pepper to taste.

Step 5: Transfer and Bake

Pour the mixture into your prepared baking dish, spreading it out evenly. Place in the oven and bake for 35 to 40 minutes, or until the casserole is set and the top is golden brown. You’ll know it’s ready when the edges are bubbling slightly, and a knife inserted in the center comes out clean.

Step 6: Let It Cool and Serve

Remove the casserole from the oven and allow it to cool for about 5 minutes. This helps it set and makes slicing easier. Serve warm as a side dish or a light main course.

Tips for Success

• Squeeze the zucchini well. Excess water is the most common culprit of a soggy casserole. Don’t skip this step.

• Don’t overbake. Keep an eye on the casserole during the last 5 minutes of baking to avoid drying it out.

• Add protein for a full meal. Toss in leftover rotisserie chicken, turkey, or crumbled sausage for a heartier dish.

• Make it ahead. Assemble the casserole the night before and refrigerate. When ready to bake, bring it to room temperature and pop it in the oven.

How to Store Zucchini Rice Casserole

This casserole stores beautifully, making it ideal for leftovers or meal prep.

At Room Temperature

If serving within 2 hours, the casserole can safely sit out on the counter. Cover loosely with foil to keep it warm.

In the Refrigerator

Allow the casserole to cool completely. Cover the dish tightly with plastic wrap or transfer portions to airtight containers. Refrigerate for up to 4 days. Reheat individual portions in the microwave or the entire dish in a 350°F oven until warmed through.

Freezing Tips

This casserole freezes surprisingly well. Cool it completely, then wrap the entire baking dish tightly with plastic wrap and foil, or cut into portions and freeze in airtight containers. Freeze for up to 3 months. To reheat, thaw overnight in the refrigerator and bake at 350°F until heated through.

Frequently Asked Questions (FAQs)

Can I make this casserole ahead of time?

Yes, you can assemble the casserole a day in advance. Cover and refrigerate it until you’re ready to bake. Just let it sit at room temperature for about 20 minutes before putting it in the oven.

How do I prevent the casserole from being watery?

The key is draining the zucchini properly. After grating, squeeze out as much liquid as possible. You can also lightly salt the zucchini and let it sit for 10 minutes to draw out extra moisture before squeezing.

Can I use brown rice instead of white rice?

Absolutely. Brown rice adds a nuttier flavor and extra fiber. Just make sure it’s fully cooked and slightly cooled before mixing it into the casserole.

Is this recipe gluten-free?

The casserole isn’t naturally gluten-free because of the stuffing mix. However, you can substitute a gluten-free stuffing mix or use gluten-free breadcrumbs seasoned with herbs.

Related Recipes

If you loved this zucchini rice casserole, you might enjoy these comforting dishes too:

• Keto Sloppy Joe Casserole: A low-carb take on a family favorite.

• Scalloped Potatoes and Ham: Creamy, cheesy, and perfect for holiday tables.

• Recipe for Mexican Cornbread Casserole: A hearty casserole with a Tex-Mex twist.

• The Ultimate Cowboy Casserole: A rich and satisfying casserole packed with flavors.

• Spinach and Cheese Casserole: Another veggie-forward casserole ideal for weeknight meals.

Conclusion

This zucchini rice casserole with stuffing mix is the kind of recipe that makes you feel like a kitchen rock star. It’s easy, adaptable, and packed with all the flavors of home. Whether you serve it as a side dish, enjoy it as a meatless main, or share it at a holiday table, it’s bound to earn rave reviews.

Go ahead and give it a try. Once you see how simple and delicious it is, don’t be surprised if it becomes a regular on your weekly menu.

Zucchini Rice Casserole with Stuffing Mix

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• Author: Ava
• Total Time: 55 minutes
• Yield: 6 servings 1x
• Diet: Vegetarian

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Description

A cheesy, comforting zucchini rice casserole with stuffing mix that’s perfect as a side or main dish for weeknight dinners and holiday tables.

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Ingredients

Scale 1x2x3x

• 1 cup shredded cheddar cheese
• ½ cup grated Parmesan cheese
• 1 small onion, finely chopped
• 2 medium zucchinis, grated
• 1 cup cooked rice (white or brown)
• 1 (6 oz) box stuffing mix, crushed
• 2 cloves garlic, minced
• 2 eggs, beaten
• 1 cup sour cream or Greek yogurt
• ½ cup milk
• 2 tablespoons olive oil or butter
• Salt and pepper, to taste

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Instructions

1. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
2. Grate zucchini and squeeze out excess moisture.
3. Sauté onion and garlic in olive oil or butter until softened.
4. In a large bowl, mix rice, zucchini, sautéed onion and garlic, stuffing mix, cheeses, eggs, sour cream, milk, salt, and pepper.
5. Transfer mixture to prepared dish. Bake for 35–40 minutes until set and golden.
6. Cool slightly before serving.

Notes

• Add cooked chicken or turkey for more protein.
• Try mozzarella or pepper jack for a flavor twist.
• Reheats well for meal prep or leftovers.

• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Category: Casserole
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice
• Calories: 290 kcal
• Sugar: 4 g
• Sodium: 640 mg
• Fat: 15 g
• Saturated Fat: 7 g
• Unsaturated Fat: 6 g
• Trans Fat: 0 g
• Carbohydrates: 28 g
• Fiber: 2 g
• Protein: 10 g
• Cholesterol: 85 mg

Keywords: zucchini rice casserole, stuffing casserole, cheesy zucchini bake, rice stuffing recipe, zucchini comfort food