Zucchini Rice Bake

Servings: 2

Total Time:  40 minutes

Active Time: 25 minutes

Cook’s Note: For the veggie lovers out there, double the zucchini amount.


  • 1/2 cup white rice (I use Jasmine)
  • 1/2 cup – 1 cup water
  • 1 tbsp olive oil
  • 1/3 cup red onion
  • 1 zucchini
  • 1/2 cup shredded Monterey Jack cheese
  • 1/4 cup grated Parmesan cheese
  • Kosher salt
  • Ground black pepper


  • Oven
  • Stove
  • Medium casserole dish with lid
  • Measuring cup
  • Measuring spoons
  • Cutting board
  • Cutting knife
  • Medium saute pan
  • Rice cooker (or small saucepan with lid)


  1. Add rice and water to the rice cooker.  I typically start with 1/2 cup of water and then add additional once the timer has popped if the rice is still firm.
  2. Chop the onion coarsely.
  3. Add the olive oil to the saute pan.  Warm over medium heat.
  4. Coarsely chop the zucchini; you should have roughly 1 cup.
  5. Preheat the oven to 350F.
  6. Add the onion to the pan.  Cook for about 5 minutes, stirring occasionally, until softened.
  7. When rice is finished, mix in the casserole dish with the shredded and grated cheeses.
  8. Add the zucchini.  Season with salt and pepper to taste (I prefer just a dash of each).  Cook for about 5 minutes, stirring occasionally, until it has started to soften.
  9. Add the onion and zucchini to the rice and cheeses in the casserole dish.  Mix.  Cover and bake for approximately 15 minutes, until the cheeses have completely melted.

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