Zucchini Brown Rice Casserole

I love me some zucchini and when I have the time, this will be one of the first things I try to grow in my backyard! I love that you can add zucchini to almost everything. I love that it fits different flavor profiles. I love that the texture  is different if it is made into noodles or diced up for soups or shredded for zucchini fritters. I just love it!

I was going through the refrigerator and realized that I had two zucchini that needed to be used but I didn’t really feel like making anything too complicated. I decided that throwing a bunch of leftovers together in a baking dish would work for dinner that evening.

I had some brown rice, a cob of corn, and just a bit of matchstick carrots sitting in the veggie drawer that were in dire need of being used up. That’s how this casserole happened. It turned out so good that I ate half of it BY MYSELF! Then when the Mister got home, he ate the other half, LOL! Sadly, there were no leftovers.

Zucchini Brown Rice Casserole

  • 2 Tbsp olive oil
  • 1/2 c diced white onion
  • 1 garlic clove, minced
  • 2 Zucchini, peeled and diced
  • 1 cup cooked brown rice
  • 1 c fresh corn off the cob (or frozen corn)
  • 1/2 cup matchstick carrots
  • 1 cup shredded mozzarella
  • 1/4 cup Parmesan cheese
  • 1/4 cup Panko bread crumbs


Preheat oven to 350 degrees.

1. Spray a 9×9 baking pan with cooking spray and set aside.

2. Sauté onion on medium heat in the olive oil for 5 minutes, then add the garlic and sauté until onion is transparent and soft.

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3. Add the zucchini and cook for 10 minutes.

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4. Add brown rice, corn and carrots and turn off the heat.

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 (I like to take a fresh cob of corn and cut the kernels off)

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5. Add the shredded mozzarella and mix together.

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6.  Transfer mixture to the baking dish and sprinkle evenly with Parmesan cheese and Panko bread crumbs.

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7. Bake for 15 minutes and then broil for 5 minutes.

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8. Serve hot!

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My house really enjoyed this recipe. I hope that yours will too!

~Mrs Galvan~

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