Ingredients
Scale
- 2 cups cooked white rice
- 3 medium zucchinis, chopped
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 cup shredded cheese (cheddar or mozzarella)
- 1 cup cooked chicken or turkey (optional)
- 1/2 cup cream of mushroom soup or homemade white sauce
- 1 teaspoon dried thyme or Italian seasoning
- 1/2 teaspoon black pepper
- Salt to taste
- 2 tablespoons olive oil or butter
- Panko breadcrumbs (for topping, optional)
Instructions
- Start by cooking the rice according to package instructions. Chop zucchinis, dice onion, and mince garlic. Preheat oven to 375°F (190°C).
- In a large skillet, heat olive oil or butter over medium heat. Add diced onion and garlic; sauté until fragrant and translucent. Add chopped zucchini and cook until tender, about 5-7 minutes.
- In a large mixing bowl, combine cooked rice, sautéed vegetables, shredded cheese, and cooked chicken if using. Stir in cream of mushroom soup or white sauce, season with thyme, pepper, and salt. Mix thoroughly.
- Transfer the mixture into a greased baking dish. Sprinkle panko breadcrumbs on top if desired for a crispy crust.
- Bake in the preheated oven for 20-25 minutes until golden brown and bubbling around the edges.
Notes
- For a vegetarian version, omit the cooked chicken or turkey and add extra vegetables like bell peppers or mushrooms.
- You can substitute cream of mushroom soup with homemade white sauce, Greek yogurt, or coconut milk for dairy-free options.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days or frozen for up to one month.
- Ensure to thaw frozen casserole completely before reheating for best results.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Bake
- Cuisine: American
- Diet: Nut-Free
Nutrition
- Serving Size: 1 slice
- Calories: 320 Kcal
- Sugar: 4g
- Sodium: 560mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 16g
- Cholesterol: 55mg