Zucchini and Cheesy Baked Casserole with Tomato Rice

This Zucchini and Cheesy Baked Casserole with Tomato Rice is a warm, comforting, and hearty dish that combines the freshness of zucchini, the creaminess of cheese, and the savory flavors of tomatoes and rice. Perfect as a main course, this meal is both filling and nutritious, making it an ideal choice for a family dinner or a meal prep option for busy weekdays. The zucchini is baked until tender and smothered in a delicious egg and yogurt mixture, topped with melted cheese, while the tomato and rice mixture adds a burst of flavor that ties the whole dish together. With simple ingredients and a straightforward process, this recipe delivers a wholesome and satisfying meal that everyone will love!

Full Recipe:

Ingredients

For the Zucchini Casserole:

  • 2 zucchini
  • 3 onions (divided use)
  • 2 eggs
  • 1/2 cup plain yogurt
  • 2 cloves of garlic
  • 150 grams (5 oz) of cheese (your choice: mozzarella, cheddar, or Parmesan)
  • Universal seasoning for vegetables (or all-purpose seasoning)
  • Paprika
  • Oregano
  • Salt, to taste
  • Black pepper, to taste
  • Vegetable oil for frying and greasing

For the Tomato and Rice Mixture:

  • 1 cup of rice (washed)
  • 2 tomatoes
  • Oregano
  • 3 cups water
  • Vegetable oil for frying
  • Salt, to taste

Instructions

Step 1: Prepare the Zucchini

  1. Peel and Slice Zucchini: Start by peeling the 2 zucchini and slicing them into thin rounds. Place the slices in a bowl, and season them generously with all-purpose vegetable seasoning, paprika, salt, and black pepper. Toss to ensure the zucchini is evenly coated.

Step 2: Cook the Onions and Garlic

  1. Cut and Fry Onions: Cut 2 onions in half, then slice them into half rings. Heat vegetable oil in a frying pan over medium heat, and add the sliced onions. Fry until they become soft and translucent, about 5-7 minutes.
  2. Add Garlic: Finely chop 2 cloves of garlic and add them to the pan with the onions. Cook for an additional 2-3 minutes, stirring continuously until the garlic is fragrant. Remove from heat and set aside.

Step 3: Prepare the Egg Mixture

  1. Beat Eggs and Add Yogurt: In a bowl, crack open 2 eggs and beat them lightly. Add 1/2 cup plain yogurt and a pinch of salt. Mix until the eggs and yogurt are well combined and smooth.

Step 4: Assemble and Bake the Zucchini

  1. Layer Zucchini and Egg Mixture: Preheat your oven to 200°C (400°F). Grease a baking dish with vegetable oil. Arrange the seasoned zucchini slices in the dish, then pour the egg and yogurt mixture evenly over them, ensuring that each slice is coated.
  2. Add Onion and Garlic: Spread the cooked onions and garlic over the top of the zucchini and egg mixture. This will add a wonderful flavor and aroma to the dish.
  3. Bake: Place the baking dish in the preheated oven and bake for 30 minutes, or until the zucchini is tender and the egg mixture has set.

Step 5: Prepare the Tomato and Rice Mixture

  1. Chop and Fry the Remaining Onion: Finely chop the remaining onion. Heat vegetable oil in a frying pan over medium heat, and add the chopped onion. Fry until soft and translucent, about 5-7 minutes.
  2. Add Tomatoes: Cut 2 tomatoes into small pieces and add them to the pan with the onions. Sprinkle in some oregano, and cook for 5-7 minutes until the tomatoes soften and the mixture becomes well combined.
  3. Add Rice and Cook: Add 1 cup of washed rice to the tomato mixture, stirring to coat the rice. Pour in about 3 cups of water, bring to a boil, then reduce heat to low, cover, and let it simmer for 25 minutes until the rice is cooked and the liquid has been absorbed.

Step 6: Final Steps for the Casserole

  1. Grate Cheese: While the zucchini is baking, grate 150 grams (5 oz) of cheese. You can use your favorite cheese or a combination of cheeses for extra flavor.
  2. Top Zucchini with Cheese: After the initial 30 minutes of baking, remove the zucchini from the oven. Sprinkle the grated cheese evenly over the top of the casserole.
  3. Bake Again: Return the dish to the oven and bake for an additional 5 minutes, or until the cheese has melted and is bubbly and golden. Remove from the oven and let it cool for a few minutes before serving.

Step 7: Serve

  1. Serve Hot: Serve the cheesy baked zucchini hot alongside the tomato and rice mixture. Garnish with fresh herbs if desired, and enjoy!

Nutritional Information (Per Serving, Approximate)

  • Calories: 350-400 kcal
  • Protein: 12-15 grams
  • Carbohydrates: 45-50 grams
  • Fiber: 5-6 grams
  • Fat: 15-18 grams
  • Sodium: 350-400 mg

Frequently Asked Questions (FAQs)

1. Can I use different vegetables for this dish?
Absolutely! You can add or substitute vegetables like bell peppers, mushrooms, spinach, or eggplant. Feel free to get creative and use what you have on hand.

2. Is it possible to make this dish vegan?
Yes, you can make this recipe vegan by substituting the eggs with a plant-based alternative, using dairy-free yogurt, and replacing regular cheese with vegan cheese.

3. Can I prepare this dish ahead of time?
Certainly. You can prepare both the zucchini casserole and the tomato rice ahead of time. Store them separately in the refrigerator, and simply reheat before serving.

4. How do I know when the rice is fully cooked?
The rice is ready when it is tender, and the water has been fully absorbed. If needed, you can add a bit more water and continue cooking until the rice is soft.

Tips for Making the Perfect Zucchini and Cheesy Baked Casserole

  1. Use Fresh Zucchini: Fresh, firm zucchini will give the best texture and flavor. Avoid zucchini that is soft or has wrinkled skin.
  2. Don’t Skip the Cheese: Cheese adds creaminess and binds the casserole together. Choose a cheese that melts well, such as mozzarella or cheddar.
  3. Pre-Cook Vegetables for Extra Flavor: By sautéing the onions and garlic before adding them to the casserole, you enhance their flavor and add depth to the dish.
  4. Customize the Spices: Feel free to add other herbs and spices like thyme, rosemary, or cayenne pepper to the tomato rice or zucchini for an extra kick of flavor.

Storage Tips

  1. Storing Leftovers: Store leftover zucchini casserole and tomato rice in airtight containers. They can be kept in the refrigerator for up to 3 days.
  2. Reheating: To reheat, you can use a microwave or place the casserole and rice in a warm oven. Cover with foil to keep the moisture locked in.
  3. Freezing: This dish is not ideal for freezing, as the texture of zucchini can become mushy when thawed. If you must freeze it, do so in small portions and reheat thoroughly before serving.

Conclusion

Zucchini and Cheesy Baked Casserole with Tomato Rice is a delightful, easy-to-make dish that brings a burst of flavors and textures to your dining table. The creamy, cheesy zucchini pairs perfectly with the tangy, herby tomato rice, creating a harmonious balance that is both comforting and satisfying. Whether you are serving this as a main dish for dinner or preparing it for a weekend family brunch, it’s sure to impress with its taste and simplicity. Give this recipe a try, and enjoy the wonderful combination of cheesy goodness and nutritious vegetables!