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Cheesy Zucchini Rice Bake

Rated as 3.82 out of 5 Stars
6

"A gooey, cheesy side dish that I invented while trying to use up my plentiful zucchini crop. Comfort food with an interesting texture and mild flavors. Great for the little ones!"
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Ingredients

40 m servings 230
Original recipe yields 8 servings

Directions

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  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Beat the egg in a large bowl. Pour milk and margarine into the egg. Slowly stream the soup into the egg mixture while stirring to prevent lumps. Stir rice, zucchini, and Cheddar cheese into the mixture; pour into an 8-inch baking dish.
  3. Bake in preheated oven until set, about 30 minutes.

Footnotes

  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts


Per Serving: 230 calories; 14.5 16.1 9 48 431 Full nutrition

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Reviews

Read all reviews 10
  1. 11 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
  6.  
    Rated as 1 out of 5 Stars
Most helpful positive review

I sautéed the zucchini first so it wouldn't be watery. For added flavor I used box rice with a cheddar flavor and I skipped the egg and only added a half cup of milk to make it more thick like a...

Most helpful critical review

I love zucchini , but wasn't what I expected to be. Probably won't make it again.. :(

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I sautéed the zucchini first so it wouldn't be watery. For added flavor I used box rice with a cheddar flavor and I skipped the egg and only added a half cup of milk to make it more thick like a...

I love zucchini , but wasn't what I expected to be. Probably won't make it again.. :(

Great recipe! skipped the margarine & used olive oil to saute added chopped onions, portobello mushrooms, & chopped red & yellow peppers to give it some color. Added salt & pepper and it turned...

This was good! I do think it could use some more seasonings...salt, pepper and garlic powder maybe. Also, I had to bake mine longer than stated, about 1 hour. This did make a nice side and is a ...

kind of bland

Really good. Took longer to bake, about 45 minutes. It would be good with onions and peppers.

Not bad-- actually it turned out better than I thought it would. Changes: sauteed the chopped zucchini (and yellow squash) in a bit of butter with salt+pepper and drained; added a bit of spring ...

Utterly delicious! The boys loved it and I doubled the recipe. NOTE: if doubling the recipe, double time and a half the cook time and raise to= 1.5 hrs cook time. 400° F

I really didnt much care for this. It came up under the search for leftover rice and zucchini. I havent cooked with canned soup in forever, but this just looked to easy and used up what I had. I...