Cheesy Zucchini Casserole with Rice and Dill

Rice gives this cheesy zucchini casserole enough body to cut into portions, while grated zucchini keeps the filling tender. The important preparation step is removing excess zucchini water before it reaches the dish. Use cooked rice that has been cooled and refrigerated promptly, or cook a fresh batch and account for that extra time. Dill adds flavour without making the casserole heavily seasoned. After baking, a short rest makes the difference between a loose scoop and a tidy slice.

Recipe at a glance

Yield: 6 servings. Prep: 25 minutes. Cook: 40 minutes. Total: 75 minutes, including 10 minutes of additional resting, cooling, chilling or draining where stated. Times are estimates; follow the doneness checks.

Equipment

23 × 30 cm baking dish, grater, colander, clean towel, whisk, food thermometer.

Ingredients and directions

Doneness checks

Centre reaches 74°C (165°F), cheese browns and rested filling holds its shape.

Helpful tips

• Squeeze the zucchini twice if it still drips.
• Use cooked rice, not dry grains, in the filling.
• Break up chilled rice clumps before mixing.
• Rest the bake before attempting neat portions.

Troubleshooting

• No. Measure cooked rice; dry rice would absorb too much moisture and may remain hard.
• Use cooked rice, not dry grains, in the filling.

Serving ideas

• Serve with sliced tomatoes for lunch.
• Pair with a lemon-dressed leafy salad.
• Offer smaller portions beside grilled fish.
• Add a spoonful of plain yogurt at the table.

Substitutions

Mozzarella can replace cheddar for a milder top. Fresh parsley can replace dill by volume.

Variation

Add 2 tablespoons sliced spring onion to the filling for a sharper savoury flavour.

Make ahead

Cook rice ahead and chill promptly. Grate zucchini on the day of baking so it does not sit in released water overnight.

Storage and reheating

Refrigerate promptly and use within 3 days. Reheat the centre to 74°C (165°F). Freeze individual portions for up to 1 month; the zucchini may release liquid when thawed.

Food safety

Use clean utensils and wash produce. Keep perishable ingredients refrigerated at 4°C (40°F) or below. Refrigerate perishable leftovers promptly, within 2 hours, or within 1 hour above 32°C (90°F).

Frequently asked questions

Does the rice cook in the casserole?

No. Measure cooked rice; dry rice would absorb too much moisture and may remain hard.

Can I grate zucchini with its skin?

Yes. Wash it well, trim the ends and grate the whole tender zucchini; peel only tough, oversized specimens.

How to tell when it is ready

Centre reaches 74°C (165°F), cheese browns and rested filling holds its shape.

Tips

• Squeeze the zucchini twice if it still drips.
• Use cooked rice, not dry grains, in the filling.
• Break up chilled rice clumps before mixing.
• Rest the bake before attempting neat portions.

Troubleshooting

• No. Measure cooked rice; dry rice would absorb too much moisture and may remain hard.
• Use cooked rice, not dry grains, in the filling.

Substitutions

• Mozzarella can replace cheddar for a milder top. Fresh parsley can replace dill by volume.

Variations

• Add 2 tablespoons sliced spring onion to the filling for a sharper savoury flavour.

Serving suggestions

• Serve with sliced tomatoes for lunch.
• Pair with a lemon-dressed leafy salad.
• Offer smaller portions beside grilled fish.
• Add a spoonful of plain yogurt at the table.

Make ahead

Cook rice ahead and chill promptly. Grate zucchini on the day of baking so it does not sit in released water overnight.

Storage

Refrigerate promptly and use within 3 days. Reheat the centre to 74°C (165°F). Freeze individual portions for up to 1 month; the zucchini may release liquid when thawed.

Food safety

Use clean utensils and wash produce. Keep perishable ingredients refrigerated at 4°C (40°F) or below. Refrigerate perishable leftovers promptly, within 2 hours, or within 1 hour above 32°C (90°F).