Ingredients
Scale
- 2 cups cooked rice (white, brown, or jasmine work well)
- 3 medium zucchinis, diced or shredded
- 1 cup shredded cheese (cheddar, mozzarella, or a blend)
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 cup cooked chicken or turkey (optional for added protein)
- 1/2 cup sour cream or Greek yogurt
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 2 tablespoons olive oil
- Breadcrumbs for topping (optional)
Instructions
- Preheat your oven to 375°F (190°C). Cook the rice according to package instructions and set aside. Dice or shred the zucchinis, and chop the onion and garlic.
- In a large skillet, heat olive oil over medium heat. Add the chopped onion and garlic, sautéing until fragrant and translucent. Toss in the diced zucchini and cook for about 5 minutes until tender.
- In a large mixing bowl, combine the cooked rice, sautéed vegetables, shredded cheese, sour cream, and dried herbs. Mix well and season with salt and pepper to taste. Stir in cooked chicken or turkey if using.
- Transfer the mixture to a greased casserole dish. If desired, sprinkle breadcrumbs and extra cheese on top for a crispy crust. Bake uncovered for 20-25 minutes, until bubbly and golden brown.
Notes
- Serve with a fresh salad or steamed vegetables for a complete meal.
- Can be prepared a day ahead and refrigerated until baking.
- Use gluten-free rice and breadcrumbs for a gluten-free version.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Baking, Sautéing
- Cuisine: American
- Diet: Gluten-Free, Nut-Free
Nutrition
- Serving Size: 1 slice
- Calories: 250 Kcal
- Sugar: 4g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 30mg