Skip to main content New<> this month
Get the Allrecipes magazine

Cheesy Zucchini Rice Bake

Rated as 3.69 out of 5 Stars
4

"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!"
Added to shopping list. Go to shopping list.

Ingredients

40 m servings 230
Original recipe yields 8 servings

Directions

{{model.addEditText}} Print
  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

  • Partner Tip
  • Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts


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

Explore more

Reviews

Read all reviews 12
  1. 13 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
  4.  
    Rated as 3 out of 5 Stars
  5.  
    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

This recipe was good enough, but I would jazz it up a bit if i make it again. We are trying to reduce our meat intake and this recipe came up with my search for rice and zuchinni. I like some of...

Most helpful
Most positive
Least positive
Newest

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...

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 recipe was good enough, but I would jazz it up a bit if i make it again. We are trying to reduce our meat intake and this recipe came up with my search for rice and zuchinni. I like some of...

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 ...

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

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 ...

As written, 3 stars. The pluses of this dish: it's a creative way to use that bumper crop of zucchini, and sneak a good veggie into food the kids will eat. The challenge: zucchini is a very wa...

kind of bland