Zucchini Rice Stuffing Casserole
The Ultimate Zucchini Rice Stuffing Casserole You’ll Make All Season
Let’s be honest, we’ve all been there. You plant one innocent little zucchini plant, and suddenly you’re harvesting enough to feed the entire neighborhood. Your counters are covered, your fridge is full, and you’re desperately searching for new ways to use it up.
I found myself in that exact spot last summer. After making zucchini bread, zucchini fries, and grilled zucchini for what felt like the hundredth time, I needed a change. I wanted something hearty, comforting, and simple.
That’s how this Zucchini Rice Stuffing Casserole was born. It combines the savory goodness of a classic stuffing with fluffy rice and tender zucchini, all baked together under a blanket of glorious, melted cheese. It’s a complete meal in one dish and the perfect solution to that garden overflow.
This recipe will turn your mountain of zucchini into a meal your family actually asks for. Let’s get cooking.
What You’ll Need
Here are the simple ingredients that come together to create this amazing casserole. Most of these might already be in your pantry.
- Zucchini: About 4 medium-sized, which gives you roughly 4 cups when shredded.
- Cooked Rice: 3 cups. Day-old, leftover rice is perfect for this.
- Ground Sausage: 1 pound. Italian sausage (mild or hot) adds a fantastic layer of flavor.
- Yellow Onion: 1 medium, finely chopped.
- Garlic: 3 cloves, minced.
- Eggs: 2 large, lightly beaten. These act as the binder.
- Chicken or Vegetable Broth: 1/2 cup.
- Shredded Mozzarella Cheese: 2 cups, divided.
- Grated Parmesan Cheese: 1/2 cup.
- Seasoned Breadcrumbs: 1/2 cup.
- Italian Seasoning: 1 teaspoon.
- Olive Oil: 1 tablespoon.
- Salt and Black Pepper: To taste.
Tools Required
You don’t need any fancy equipment for this one-pan wonder.
- 9×13 inch Baking Dish
- Large Skillet
- Large Mixing Bowl
- Box Grater or Food Processor
- Cheesecloth or a Clean Kitchen Towel
- Knife and Cutting Board
- Spatula or Wooden Spoon
Pro Tips
I’ve made this casserole dozens of times. Here are a few secrets I’ve learned along the way to guarantee it comes out perfect every single time.
- Squeeze That Zucchini! This is the most critical step. Zucchini holds a ton of water. After grating it, place it in a cheesecloth or clean kitchen towel and squeeze out as much liquid as you possibly can. A watery casserole is a sad casserole.
- Use Day-Old Rice. Freshly cooked rice can be a bit moist and clumpy. Leftover rice from the day before is slightly drier and will absorb the flavors from the broth and sausage much better, giving you a better texture.
- Don’t Skip the Browning. Take the time to get a nice brown crust on your sausage and to soften the onions until they’re translucent. This process, called building a fond, creates a deep, savory flavor base that makes a huge difference in the final taste.
- Taste Before You Bake. Once everything is mixed in the bowl, give it a little taste. Adjust the salt, pepper, or Italian seasoning now. It’s your last chance before it goes into the oven!
How to Make Zucchini Rice Stuffing Casserole
This recipe is straightforward and perfect for a busy weeknight. Just follow these simple steps.
Step 1: Prep Your Ingredients
Preheat your oven to 375°F (190°C). Grease a 9×13 inch baking dish. Grate the zucchini using a box grater. Place the grated zucchini in a cheesecloth or clean towel and squeeze out all the excess water. You’ll be surprised how much comes out!
Step 2: Cook the Sausage and Aromatics
Heat olive oil in a large skillet over medium-high heat. Add the ground sausage and cook, breaking it up with a spoon, until browned. Add the chopped onion and cook for another 4-5 minutes until softened. Stir in the minced garlic and cook for one more minute until fragrant.
Step 3: Combine Everything
In a large mixing bowl, add the squeezed zucchini, cooked rice, sausage and onion mixture, beaten eggs, chicken broth, 1.5 cups of the mozzarella cheese, Parmesan cheese, breadcrumbs, and Italian seasoning. Season with salt and pepper. Mix everything together until it’s well combined.
Step 4: Assemble the Casserole
Pour the mixture into your prepared baking dish and spread it into an even layer.
Step 5: Bake to Perfection
Sprinkle the remaining 1/2 cup of mozzarella cheese over the top. Bake for 25-30 minutes, or until the casserole is heated through and the cheese is melted and bubbly. For a crispier top, you can broil it for the last 1-2 minutes, but watch it closely so it doesn’t burn.
Step 6: Rest and Serve
Let the casserole rest for about 5-10 minutes before cutting and serving. This helps it set up and makes it easier to serve clean slices.
Substitutions and Variations
One of the great things about casseroles is how adaptable they are. Feel free to play around with the ingredients to suit your taste or what you have on hand.
| Ingredient | Substitution Idea | Notes |
|---|---|---|
| Ground Sausage | Ground turkey, chicken, or beef | Adjust seasonings as needed. |
| White Rice | Brown rice, quinoa, or farro | Ensure it’s pre-cooked. |
| Mozzarella Cheese | Cheddar, Provolone, or a Monterey Jack blend | Use your favorite melting cheese. |
| Breadcrumbs | Crushed crackers or panko breadcrumbs | Panko will give a crispier topping. |
Make Ahead Tips
Life gets busy, I get it. You can easily prep this casserole ahead of time. Simply assemble the entire casserole as directed in the baking dish, but don’t bake it. Cover it tightly with foil or plastic wrap and refrigerate for up to 24 hours. When you’re ready to eat, just pop it in the preheated oven. You may need to add 5-10 minutes to the baking time since it’s starting from cold.
Nutrition, Diets, and Pairings
Here’s a quick look at how to fit this dish into your lifestyle.
Nutritional Snapshot (Estimated)
| Nutrient | Amount per serving |
|---|---|
| Calories | ~450 kcal |
| Protein | ~25g |
| Carbohydrates | ~30g |
| Fat | ~25g |
Note: This is an estimate and can vary based on specific ingredients used.
Ingredient Swaps for Different Diets:
- Vegetarian: Omit the sausage and use vegetable broth. To add some bulk and savory flavor, sauté 8 ounces of chopped mushrooms with the onions.
- Gluten-Free: Use certified gluten-free breadcrumbs and make sure your sausage is also gluten-free. The rest of the ingredients are naturally GF.
- Lower Carb: Replace the rice with 4 cups of cauliflower rice (make sure to squeeze it dry, too!) and swap the breadcrumbs for crushed pork rinds or almond flour.
Meal Pairing Suggestions:
This casserole is quite hearty on its own, so you don’t need much else. A simple green salad with a vinaigrette dressing is the perfect fresh contrast. Some crusty garlic bread for soaking up any extra goodness is also a fantastic choice.
Leftovers and Storage
Store any leftovers in an airtight container in the refrigerator for up to 4 days. You can reheat individual portions in the microwave for a quick lunch, or place the entire baking dish back in a 350°F oven for 15-20 minutes until warmed through.
Frequently Asked Questions
Q1. My casserole came out watery. What went wrong?
Ans: The most likely culprit is the zucchini. It’s absolutely crucial to squeeze as much liquid as you can from the grated zucchini before mixing it with the other ingredients. Any water left behind will release during baking and lead to a soggy result.
Q2. Can I freeze this zucchini casserole?
Ans: Yes, you can! You can freeze it either baked or unbaked. For an unbaked casserole, assemble it completely, cover tightly with a layer of plastic wrap and a layer of foil, and freeze for up to 3 months. Thaw it in the refrigerator overnight before baking as directed. For a baked casserole, let it cool completely, cover, and freeze. Reheat from frozen in a 350°F oven for about an hour or until hot and bubbly.
Q3. Can I use uncooked rice?
Ans: I don’t recommend using uncooked rice for this specific recipe. It requires a lot more liquid and a much longer baking time to cook properly, which would overcook the zucchini and other ingredients. Using pre-cooked, leftover rice is the best way to go for texture and convenience.
Q4. How do I know when the casserole is done?
Ans: You’ll know it’s ready when the edges are bubbling, and the cheese on top is fully melted and lightly golden brown. If you have an instant-read thermometer, the center of the casserole should register at least 165°F (74°C).
Wrapping Up
There you have it—a simple, delicious, and satisfying way to work through your zucchini supply. This Zucchini Rice Stuffing Casserole is pure comfort food, and I hope it becomes a staple in your kitchen just like it has in mine.
Give this recipe a try and feel free to make it your own with different proteins, cheeses, or veggies. It’s a forgiving dish that’s hard to mess up.
I’d love to hear how it turns out for you! Drop a comment below with your experience or any creative twists you added. Happy cooking!
