Creamy Zucchini Rice Bake with Mushrooms and Cheese

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This Creamy Zucchini Rice Bake with Mushrooms and Cheese is a comforting, flavorful, and satisfying dish that brings together fresh vegetables, tender rice, and a luscious, savory cream sauce. This recipe combines the earthiness of mushrooms, the gentle sweetness of carrots and onions, and the richness of eggs, cream, and cheese—all layered with soft zucchini and topped with a creamy tomato-mustard blend. The result is a baked casserole that’s hearty enough to serve as a main dish yet elegant enough for a brunch or dinner spread.

Perfect for feeding a small group or preparing in advance for weekly meals, this recipe is rich in taste, easy to prepare, and beautifully balanced with protein, fiber, and flavor.

Preparation Details

Preparation Time: 30 minutes
Cook Time: 40 minutes
Total Time: 1 hour 10 minutes
Yield: 4–6 servings
Cuisine: European fusion – inspired by French, Mediterranean, and Eastern European flavors

Ingredients

For the Vegetable and Rice Base

3 chicken eggs
Salt to taste
250 ml heavy cream

2 small zucchini, grated
120 g cheese (gouda or cheddar), grated
30 g butter

1 tablespoon vegetable oil
1 onion, chopped
1 small carrot, grated

120 g fresh mushrooms, chopped
80 g soy sauce (split between sautéing and sauce)
2 garlic cloves, minced

150 g rice (uncooked)
Water for boiling rice
60 g tomato sauce

250 ml water

For the Creamy Sauce

3 tablespoons flour
1 tablespoon vegetable oil

60 g sour cream
40 g French mustard
40 g mayonnaise

1 bunch fresh dill, finely chopped
Salt to taste
1 garlic clove, minced

Ground paprika and dried Italian herbs, to taste

Step-by-Step Directions

1. Cook the Rice

In a medium saucepan, rinse the rice and cover it with water.
Add a pinch of salt and bring it to a boil.

Reduce heat and simmer until just cooked (about 10–12 minutes), then drain and set aside.

2. Sauté the Vegetables

In a large pan, heat the butter and vegetable oil over medium heat.
Add chopped onion and cook until translucent (about 3–4 minutes).

Stir in the grated carrot and cook for another 2 minutes.
Add the chopped mushrooms and sauté until their moisture evaporates and they begin to brown (5–6 minutes).
Season with salt, paprika, and a touch of Italian herbs.

Add half the soy sauce (about 40 g) and cook for another minute.
Stir in the minced garlic and cook for 1 minute until fragrant.

3. Prepare the Creamy Egg Mixture

In a large mixing bowl, beat the eggs with the cream and a pinch of salt.

Fold in the grated zucchini and shredded cheese.
Add the sautéed vegetables to the egg-cream mixture.
Add the cooked rice and mix everything thoroughly.

4. Make the Tomato Cream Sauce

In a small pan, heat a little vegetable oil and add the flour. Cook for 1–2 minutes until it turns golden and smells nutty.
Gradually whisk in the water and tomato sauce until smooth.
Stir in the sour cream, mustard, and mayonnaise.

Add the remaining soy sauce (40 g), garlic, dill, and season with salt and Italian herbs.
Let simmer for 2–3 minutes until slightly thickened, then set aside.

5. Assemble and Bake

Preheat your oven to 180°C (356°F).

Grease a baking dish with oil or butter.
Pour the zucchini-rice-egg mixture into the dish and spread it evenly.
Pour the tomato cream sauce over the top and gently swirl to combine.

Sprinkle with extra cheese or breadcrumbs if desired.
Bake for 35–40 minutes until the top is golden and the center is set.

6. Cool and Serve

Let the casserole rest for 10 minutes before slicing.

Serve warm with a side salad or crusty bread.

Nutritional Information (per serving)

Calories: ~380
Protein: 15g

Carbohydrates: 28g
Fat: 22g
Fiber: 3g

Sodium: 820mg
Calcium: 20% DV

Origin and Popularity

This recipe draws inspiration from traditional French gratins, Mediterranean baked casseroles, and Eastern European vegetable and rice dishes. The cream-egg binding is characteristic of French savory custards, while the use of zucchini, tomato, and herbs evokes Italian and Balkan kitchen staples. Soy sauce adds a subtle umami depth not commonly found in traditional casseroles, giving this dish a unique fusion appeal.

Zucchini bakes are popular across many cultures for their use of seasonal produce, and this one elevates the humble ingredients into a rich, flavorful entrée that blends rustic home cooking with refined taste.

Why You’ll Love This Recipe

A complete meal in one dish
Nutrient-packed with vegetables, rice, eggs, and dairy
Creamy and cheesy with a satisfying texture

Flexible enough for lunch, dinner, or meal prep
Comfort food that still feels fresh and healthy

Health Benefits

Zucchini is low in calories and high in water, fiber, and vitamin C

Mushrooms provide antioxidants, B vitamins, and potassium
Eggs are rich in protein, healthy fats, and essential vitamins
Carrots and onions boost immunity and support gut health

Dill and garlic offer anti-inflammatory and antibacterial properties
Cheese and cream contribute calcium and energy, perfect for colder months

Serving Suggestions

Serve with a simple cucumber and yogurt salad

Pair with lemon vinaigrette greens to balance the creaminess
Add a slice of sourdough or whole wheat bread
Drizzle with chili oil or hot sauce for extra heat

Enjoy as a brunch centerpiece with mimosas or herbal tea

Cooking Tips

Grate the zucchini and squeeze out excess moisture for best texture
Don’t overcook the rice—keep it slightly firm
Use a cast iron or ceramic dish for even baking
Let the casserole rest before cutting so it holds its shape
For a crisp top, broil for the last 2 minutes of baking

Variations to Try

Vegetarian protein: Add chickpeas or tofu for a meatless protein boost
Different grains: Try cooked quinoa, bulgur, or couscous instead of rice
Spicy version: Add chili flakes or harissa to the sauce
Herb swap: Replace dill with basil, thyme, or rosemary
Cheese options: Use feta, parmesan, or a mix of cheddar and mozzarella
Gluten-free: Use cornstarch instead of flour in the sauce

Conclusion

This Creamy Zucchini Rice Bake with Mushrooms and Cheese is a fusion-style comfort meal that’s nutritious, satisfying, and full of bold yet balanced flavors. Its creamy, cheesy center is perfectly offset by the slight crunch of vegetables and the aromatic hints of herbs and garlic. Whether you’re looking for a crowd-pleasing potluck dish, an elegant brunch bake, or a healthy midweek dinner, this casserole delivers every time. With just the right amount of indulgence and an abundance of fresh ingredients, it’s a dish you’ll want to make again and again.

10 Comprehensive FAQ Section

1. Can I use brown rice instead of white rice?

Yes. Just make sure it’s fully cooked and tender before adding, as it takes longer to cook than white rice.

2. Can I make this dish in advance?

Absolutely. Assemble the bake and refrigerate for up to 24 hours before baking. Great for prep!

3. Is it freezer-friendly?

Yes. Cool completely, slice, and freeze portions in airtight containers. Reheat in the oven for best results.

4. Can I substitute cream with milk or yogurt?

Yes, but use full-fat yogurt or milk and adjust thickness with a bit of flour or cornstarch.

5. Can I omit the soy sauce?

Yes. You can replace it with tamari (for gluten-free) or simply use extra seasoning and a dash of lemon juice.

6. What other vegetables can I use?

Spinach, kale, eggplant, or peas work well. Just adjust the moisture content before mixing.

7. Can I make this without eggs?

Eggs help bind the dish, but you can use flax eggs or a vegan egg substitute if needed.

8. What cheese is best for baking?

A mix of mozzarella for melt and gouda or cheddar for flavor gives the best result.

9. How do I store leftovers?

Cover and refrigerate for up to 3 days. Reheat individual portions in the microwave or oven.

10. Can I make this dish spicy?

Yes! Add chili powder, sriracha, or crushed red pepper flakes to the sauce or veggie mixture.