Zucchini Rice Casserole

READY IN: 50mins
Recipe by Irmgard

This is a delicious casserole created by Canadian chef Lucy Waverman. Although the recipe calls for zucchini, I think you could make it with broccoli with equally good results.

Top Review by Salesgirl

Lovely light, fresh tasting zuccini casserole. Delicate, and to me, illusive flavors. Can't wait to have the leftovers. Thank you for this recipe.

Ingredients Nutrition


  1. In a large pot of boiling water, boil the zucchini until tender, about 8 minutes.
  2. Drain and refresh with cold water until cool.
  3. Dice the zucchini.
  4. In a large frying pan on medium heat, cook the bacon until limp.
  5. Add the onion and garlic and sauté until softened, about 2 minutes.
  6. Stir in the rice, tarragon, basil, parsley and Parmesan cheese.
  7. Remove from the heat.
  8. Preheat the oven to 350°F.
  9. Add the zucchini to the rice mixture.
  10. Season with salt and pepper to taste.
  11. Oil a 12x8-inch ovenproof baking dish and pack with the rice/zucchini mixture.
  12. Sprinkle with the cheddar cheese.
  13. Bake for 20 minutes, or until the casserole is hot and the cheese is melted and bubbly.

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