Loaded Zucchini Rice Bake (Print Version)
Cheesy zucchini, squash, and rice combined with creamy eggs and baked under a crisp breadcrumbs topping.
# Ingredients:
→ Main Ingredients
01 -
2 cups cooked long grain white rice
02 -
4 cups zucchini and yellow squash, sliced or cubed
03 -
1 small yellow onion, finely diced
04 -
2 cloves garlic, minced
05 -
1 1/2 cups shredded sharp cheddar cheese
06 -
1/2 cup Monterey Jack cheese, shredded
07 -
1/2 cup whole milk or sour cream
08 -
2 large eggs, beaten
09 -
1/2 teaspoon fine sea salt
10 -
1/2 teaspoon freshly ground black pepper
11 -
1 teaspoon dried Italian seasoning or dried oregano
→ Optional Additions
12 -
1/2 cup cherry tomatoes, halved
13 -
1/2 cup cooked bacon, chopped
14 -
2 tablespoons fresh basil, torn or chopped
→ Topping
15 -
1/3 cup panko or plain breadcrumbs
16 -
1/4 cup grated Parmesan cheese
17 -
1/4 teaspoon Italian seasoning or black pepper
# Steps:
01 -
Preheat oven to 375°F and grease a large ovenproof baking dish with butter or nonstick spray.
02 -
Heat a large skillet over medium heat. Add a drizzle of olive oil, then cook the diced onion and minced garlic until softened, about 3 minutes. Add zucchini and squash; sauté until just tender, around 5–7 minutes. Remove from heat.
03 -
In a large mixing bowl, whisk together the eggs and milk or sour cream. Stir in cooked rice, sautéed vegetables, shredded cheddar, Monterey Jack, salt, pepper, and Italian seasoning. Add cherry tomatoes and bacon if using. Mix until fully combined.
04 -
Spoon the mixture evenly into the prepared baking dish, spreading into an even layer.
05 -
In a small bowl, combine panko or breadcrumbs with grated Parmesan and seasoning. Sprinkle this evenly over the surface of the rice mixture.
06 -
Bake on the center rack for 35–45 minutes, or until golden brown and bubbling at the edges. Adjust bake time as needed for your oven.
07 -
Let cool for 5–10 minutes before garnishing with chopped fresh basil or sliced scallions. Serve warm.
# Notes:
01 -
For optimal results, squeeze excess moisture from zucchini before baking to prevent sogginess.