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.
3. Add the zucchini and cook for 10 minutes.
4. Add brown rice, corn and carrots and turn off the heat.
(I like to take a fresh cob of corn and cut the kernels off)
5. Add the shredded mozzarella and mix together.
6. Transfer mixture to the baking dish and sprinkle evenly with Parmesan cheese and Panko bread crumbs.
7. Bake for 15 minutes and then broil for 5 minutes.
8. Serve hot!
My house really enjoyed this recipe. I hope that yours will too!
