Cheesy Zucchini Rice Bake Recipe -
Cheesy Zucchini Rice Bake Recipe
  • READY IN 40 mins

Cheesy Zucchini Rice Bake

Recipe by  

"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 Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    10 mins
  • COOK

    30 mins

    40 mins


  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.
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Reviews More Reviews

Most Helpful Positive Review
Nov 03, 2013

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 great use of zucchini. I would make this again, with added seasonings. Thanks for sharing. :)

Most Helpful Critical Review
Jul 13, 2014

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


6 Ratings

Aug 21, 2014

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 casserole. I thought it was great the way it turned out with my added tweeks. I read the other ratings that's why I tried it this way.

May 28, 2014

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 followed the ingredients and steps, only subbing butter with olive oil for regular butter. It was what I had and a small amount anyhow. It just didnt have any flavor, or seasonings, and the zucchini added so much water. I would suggest sauteeing the zucchini first. I thought to do that, but was pinched for time so I followed the recipe as is. I let it rest like 2 hours to absorb the liquid and that greatly helped. Still a little too salty and oily for my pallate.

Mar 16, 2014

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 out great!

Nov 28, 2013

This was a hit at Thanksgiving today! I would have given it 5 stars except, like a previous poster wrote, I think it needs additional spices to bring out the flavor. I added garlic powder, garlic salt, and black pepper. It was a mild flavor but a good one!


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  • Calories
  • 230 kcal
  • 12%
  • Carbohydrates
  • 16.1 g
  • 5%
  • Cholesterol
  • 51 mg
  • 17%
  • Fat
  • 14.5 g
  • 22%
  • Fiber
  • 0.4 g
  • 2%
  • Protein
  • 9 g
  • 18%
  • Sodium
  • 431 mg
  • 17%

* Percent Daily Values are based on a 2,000 calorie diet.

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