Description
Tender zucchini and fluffy rice meld in a rich cream-cheese blend, seasoned with thyme and oregano. A blanket of cheese and breadcrumbs bakes to golden crispiness, delivering a warm, satisfying bite.
Ingredients
- 2 cups cooked rice
- 1 tablespoon olive oil
- 1 medium onion diced
- 2 cloves garlic minced
- 2 medium zucchini diced
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 cup vegetable broth
- 1/2 cup cream cheese softened
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1/2 cup breadcrumbs
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat oven to 375°F (190°C).
- Heat olive oil in a skillet over medium heat. Add diced onion and minced garlic and cook until translucent, about 3-4 minutes.
- Add diced zucchini, dried thyme, and dried oregano and cook until zucchini is tender, about 5 minutes.
- Stir in cooked rice and vegetable broth, then fold in softened cream cheese until the mixture is creamy and well combined.
- Season the mixture with salt and black pepper.
- Transfer the rice and zucchini mixture to a greased casserole dish and spread it out evenly.
- Sprinkle shredded mozzarella, grated Parmesan, and breadcrumbs evenly over the top.
- Bake for 20-25 minutes or until the top is golden brown and the casserole is bubbly. Let rest for 5 minutes before serving.
Notes
- For a crispier topping, broil for the last 2 minutes of baking.
- Leftover rice works best for this recipe to avoid a mushy texture.
- You can substitute yellow squash or bell peppers for the zucchini.
- Add cooked chicken, sausage, or beans for extra protein.