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Zucchini Rice Casserole

Zucchini Rice Casserole is a delicious casserole filled with vegetables and rice with a creamy garlic sauce. A hearty side dish or meatless main dish for any night of the week.

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When zucchini is in abundance we love to make Zucchini Jalapeno Popper Casserole and Grilled Zucchini Lasagna for easy family dinners.

Zucchini rice casserole on a plate with a fork.

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We fire up our pellet grill all summer long and avoid heating up the house with the oven. This casserole can be made either way and it’s pretty simple to make.

This is a tasty casserole filled with layers of flavor from the fresh vegetables, rice and creamy sauce. A great addition to any summer meal.

Ingredients Needed

  • Zucchini
  • Cooked Rice
  • Carrot
  • Bell Pepper
  • Onion
  • Olive Oil
  • Granulated Garlic
  • Kosher Salt
  • Fresh Ground Pepper
  • Butter
  • Fresh Garlic Cloves
  • All Purpose Flour
  • Whole Milk
  • Heavy Cream
  • Parmesan Cheese
  • Fresh Basil – optional garnish

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Step By Step Directions

Collage slicing zucchini on a mandoline/ sliced.

Slice zucchini longwise in 1/8 inch thick slices using a mandoline slicer if available.

Cooking vegetables and rice for rice pilaf filling for casserole.

Cook shredded carrots, diced onions and bell peppers in a skillet coated with olive oil over medium heat, stirring occasionally until vegetables are softened.

Add cooked rice to the cooked vegetables and season with garlic, salt and pepper. Mix well.

Collage: making zucchini casserole with rice filling.

Spread rice mixture onto slices of zucchini and roll up.

Place seam side down in a 8 x 11 inch casserole dish.

Collage making cream sauce for zucchini casserole.

Make the garlic cream sauce by melting butter in a pan with minced garlic over medium heat. Add flour and whisk together, cooking 2-3 minutes.

Add milk, heavy cream and salt. Whisk together, cooking until sauce is thickened, about 5 minutes.

Remove from heat and whisk in finely grated parmesan cheese.

Zucchini casserole with cream sauce poured over the top.

Pour sauce over the zucchini rolls.

Grilled zucchini casserole.

Cook with the grill closed or in the oven for 45 minutes.

Baked zucchini casserole on a grill.

Cooking until golden brown.

Zucchini casserole garnished with fresh basil.

Garnish with fresh basil if desired.

Recipe Notes

Storage: Store leftover zucchini rice casserole in an airtight container or covered casserole dish in the refrigerator up to 4 days.

Reheat: Cook in a skillet over medium heat, stirring until heated through or heat in oven for 15 minutes.

Variations: Make into a layered casserole by placing zucchini slices into the bottom of a greased casserole dish. Spread the rice mixture over the zucchini slices and top with another layer of zucchini. Top with sauce and use the same cooking instructions.

Add Protein: Mix into rice mixture 2 cups of: cooked chicken, cooked ground beef or cooked sausage.

Zucchini Rice Casserole on a spatula.

If you have run out of ideas for zucchini, give this delicious and hearty Zucchini Rice Casserole a try for a new family favorite.

If you love this recipe as much as we do, please leave a comment and a five star review. Be sure to help us share Pinterest, Facebook and Instagram.

Yield: 6 Servings

Zucchini Rice Casserole

Zucchini rice casserole with a fork on a plate.

Zucchini Rice Casserole is a delicious casserole filled with vegetables and rice with a creamy garlic sauce. A hearty side dish or meatless main dish for any night of the week.

Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour

Ingredients

  • 1 medium zucchini
  • 2 cups cooked rice
  • 1 cup bell peppers, diced
  • 1 cup onion, diced
  • 1 carrot, shredded
  • 2 tablespoons olive oil
  • 1 tablespoon granulated garlic
  • 1 1/2 teaspoons kosher salt
  • 1 teaspoon pepper

for the sauce

  • 2 tablespoons salted butter
  • 1 garlic clove, minced
  • 2 tablespoons all purpose flour
  • 3/4 cup whole milk
  • 1/2 cup heavy cream
  • 1/2 teaspoon kosher salt
  • 1 cup finely grated parmesan cheese
  • 1 tablespoon fresh basil, cut into ribbons for optional garnish

Instructions

  1. Preheat pellet grill or oven to 350°.
  2. Slice zucchini longwise in ⅛ inch thick slices using a mandoline if available.
  3. Cook shredded carrots, diced onions and bell peppers in a skillet coated with olive oil over medium heat, stirring occasionally until vegetables are softened.
  4. Add cooked rice to the cooked vegetables and season with garlic, salt and pepper. Mix well.
  5. Spread rice mixture onto slices of zucchini and roll up.
  6. Place seam side down in a 8 x 11 inch casserole dish.
  7. Make the garlic cream sauce by melting butter in a pan with minced garlic over medium heat. Add flour and whisk together, cooking 2-3 minutes.
  8. Add milk, heavy cream and salt. Whisk together, cooking until sauce is thickened, about 5 minutes.
  9. Remove from heat and whisk in finely grated parmesan cheese.
  10. Pour sauce over the zucchini rolls.
  11. Cook on the grill or in the oven for 45 minutes or until golden brown.
  12. Garnish with fresh basil if desired.

Notes

Storage: Store leftover zucchini rice casserole in an airtight container or covered casserole dish in the refrigerator up to 4 days.

Reheat: Cook in a skillet over medium heat, stirring until heated through or heat in oven for 15 minutes.

Variations: Make into a layered casserole by placing zucchini slices into the bottom of a greased casserole dish. Spread the rice mixture over the zucchini slices and top with another layer of zucchini. Top with sauce and use the same cooking instructions.

Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving: Calories: 345Total Fat: 22gSaturated Fat: 11gTrans Fat: 1gUnsaturated Fat: 9gCholesterol: 50mgSodium: 778mgCarbohydrates: 30gFiber: 2gSugar: 5gProtein: 9g

Nutritional calculations are estimated and may not be accurate.

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