Loaded Zucchini and Rice Bake
If you’re looking for a wholesome, hearty, and satisfying casserole packed with vegetables and flavor, this loaded zucchini and rice bake delivers all that and more. It’s a perfect way to use up summer produce like zucchini, yellow squash, and tomatoes, while still bringing the comfort of a cheesy oven-baked dish to the table.
This recipe combines tender zucchini, fluffy rice, juicy tomatoes, melted cheese, and crisp bacon to create a one-dish wonder that’s simple to prepare yet incredibly flavorful. It works well as a weeknight dinner, a side dish for grilled meats, or even as a vegetarian main course with minor adjustments.
It’s flexible, budget-friendly, and nourishing. Whether you’re serving picky eaters, vegetarians, or hungry guests, this casserole can easily be tweaked to suit your needs. Let’s dive into how to make this satisfying zucchini and rice bake.
Ingredients
- 2 medium zucchinis, sliced
- 1 yellow squash, sliced
- 1 cup cooked white rice
- 1 cup shredded cheese (cheddar/mozzarella mix)
- 1/2 cup cooked bacon, crumbled
- 1–2 tomatoes, diced
- 1/4 cup chopped onion (optional)
- 1–2 tablespoons olive oil
- Salt, pepper, garlic powder, dried herbs (like thyme or basil) to taste
- Fresh parsley for garnish
Why You’ll Love This Dish
This zucchini rice bake is the kind of dish that works any time of year but really shines in summer when zucchini and tomatoes are at their peak. It’s:
- Full of texture: Soft veggies, fluffy rice, and crispy bacon
- Customizable: Use what you have in your fridge
- Comforting and cheesy without being overly heavy
- Balanced with protein, fiber, and flavor
- Easy to prep ahead and bake when needed
- Great for making use of leftover rice or garden vegetables
The combination of melty cheese, roasted zucchini, and herby rice makes this dish something you’ll want to return to again and again.
Step-by-Step Instructions
Step 1: Prepare Your Vegetables
Wash and dry your zucchinis and yellow squash. Slice them into rounds or half-moons depending on size and preference. Dice the tomatoes and finely chop the onion if using.
Step 2: Cook the Bacon (if not already cooked)
If your bacon isn’t precooked, pan-fry until crispy, then drain on paper towels and crumble. You’ll need about 4–5 strips of bacon to yield 1/2 cup of crumbled pieces.
Step 3: Sauté the Vegetables
In a large skillet, heat olive oil over medium heat. Add the chopped onion and sauté for 2–3 minutes until slightly softened. Add zucchini and squash, season with salt, pepper, garlic powder, and dried herbs, and cook for 5–7 minutes until vegetables begin to soften and brown slightly. Stir in diced tomatoes in the last 2 minutes of cooking.
Step 4: Combine with Rice and Cheese
In a large bowl, mix the cooked rice with half the cheese, sautéed vegetables, and most of the bacon (reserve some for topping). Stir everything together until well combined. Taste and adjust seasoning as needed.
Step 5: Assemble and Bake
Preheat your oven to 375°F (190°C). Lightly grease a 9×9-inch or similar-sized baking dish. Pour the rice and vegetable mixture into the dish and spread evenly.
Top with the remaining cheese and sprinkle with the reserved bacon.
Cover with foil and bake for 20–25 minutes. Remove the foil and bake another 10–15 minutes until the cheese is melted and golden brown. Let rest for a few minutes before serving.
Step 6: Garnish and Serve
Top with freshly chopped parsley for color and a pop of freshness. Serve warm.
Serving Suggestions
This loaded bake is versatile. You can serve it as:
- A stand-alone lunch or light dinner
- A side dish alongside roasted chicken or grilled steak
- A hearty vegetarian entrée (just omit bacon or replace with chickpeas or sautéed mushrooms)
- A brunch item topped with a fried egg
Pair it with a crisp green salad, garlic bread, or chilled yogurt and cucumber dip for a complete, satisfying meal.
Tips for Best Results
Cook Rice in Advance
Use cold, cooked rice to help the casserole hold together better. Freshly made rice can be too moist and may result in a soggy bake.
Drain Excess Moisture
Zucchini and squash release a lot of water as they cook. Be sure to sauté them first and allow some moisture to evaporate before mixing into the casserole.
Use a Flavorful Cheese
A blend of cheddar and mozzarella melts beautifully, but you can also use smoked gouda, fontina, or pepper jack for a twist.
Add an Egg (Optional)
To help bind the bake and give it more of a quiche-like texture, you can mix in one lightly beaten egg when combining everything in the bowl.
Variations and Add-Ins
One of the best parts of this recipe is its adaptability. Here are some ways to make it your own:
Add Protein
Boost the meal’s heartiness by adding:
- Cooked diced chicken
- Crumbled Italian sausage
- Sautéed ground beef or turkey
- Cooked lentils or beans for a vegetarian option
Try Different Vegetables
This recipe welcomes all kinds of additions:
- Mushrooms
- Bell peppers
- Spinach or kale
- Sweet corn
- Roasted eggplant
Change the Grain
Swap the rice for cooked quinoa, farro, or couscous. Each brings a unique texture and nutrition boost.
Make It Spicy
Add chili flakes, a pinch of cayenne, or use spicy sausage for a touch of heat.
Turn It Into Muffin Cups
Scoop the mixture into greased muffin tins and bake for 20–25 minutes to create portable zucchini rice muffins.
Make-Ahead and Storage Tips
To Make Ahead
You can prepare the casserole completely up to the baking step. Cover and refrigerate for up to 24 hours. When ready to bake, bring to room temperature for 15–20 minutes and bake as directed.
To Freeze
Assemble the dish in a freezer-safe container, cover tightly with foil, and freeze before baking. Thaw overnight in the refrigerator and bake when ready. You can also freeze fully baked leftovers in portions.
To Store Leftovers
Keep leftovers in an airtight container in the refrigerator for up to 4 days.
To Reheat
Warm individual servings in the microwave or reheat in the oven at 350°F (175°C) until hot throughout.
Why This Recipe Works
Zucchini and rice may not sound like a blockbuster combination at first, but the way they come together in this bake is nothing short of magic. The rice provides body, the zucchini and squash bring natural sweetness and tenderness, the cheese offers creaminess, and the bacon punches in with a smoky bite.
The tomatoes lend juiciness and acidity, while the seasoning ties everything together into a unified flavor. You get layers of taste and texture without needing heavy sauces or long prep times.
Best of all, it’s comforting without being too rich. You can enjoy a generous portion without feeling weighed down.
Perfect for All Occasions
This dish is casual enough for a weeknight dinner but special enough for a potluck, picnic, or holiday table. It’s:
- Budget-conscious and made with accessible ingredients
- Packed with vegetables for nutrition
- Customizable for different diets
- Kid-friendly and adult-approved
- Easy to prep, store, and reheat
Whether you’re trying to stretch leftovers, clean out the fridge, or whip up something quick and delicious, this loaded zucchini rice bake is a reliable go-to.
Final Thoughts
The loaded zucchini and rice bake is a perfect balance of simplicity and flavor. It takes humble ingredients and transforms them into a bubbling, cheesy, veggie-rich casserole that’s as comforting as it is nourishing.
With minimal effort and maximum payoff, it’s a dish you’ll want to add to your regular rotation. Make it once, and you’ll find yourself dreaming up endless variations and sharing it with everyone around you.
Whether served as a main course, a side, or even part of a brunch spread, this dish is always welcome at the table.