A golden, courgette and rice bake made from onion, garlic, courgette, rice, vegetable stock, milk and cheese. A filling and tasty vegetarian meal the whole family can enjoy.
I've been making a version of this Courgette and Rice Bake for at least a decade. My husband is a keen gardener so we always have a lot of courgettes to make use of - and this recipe calls for 1kg of them!
One of my favourite parts of this recipe, is that the rice cooks with the grated courgette in the oven. On the website there are several excellent baked risottos that use this method too - Baked Chicken and Bacon Risotto, Baked Mushroom and Sausage Risotto and Baked Bacon and Butternut Risotto.
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Ingredient notes:
- Courgette: Also known as zucchini, this versatile vegetable can be used in so many ways from grilling, to grating to creating zoodles!
- Rice: Any type of white rice will work in this recipe. I generally use Basmati or Jasmine.
- Cheese: I used a combination of parmesan and grated Tasty cheese in this recipe because they have punchy flavours. Feel free to use your favourite cheese.
Note: Scroll to the recipe card for the ingredients, quantities and the full method.
Step by step instructions:
Preheat the oven to 180°C fan bake. Place a large ovenproof pan over a gentle heat on the stove top. Add the olive oil and diced onion and gently sauté for 5-10 minutes until just starting to brown, then add the garlic and sauté for a few more minutes. Add the rice to the pan and stir.
Dissolve the stock cube in the boiling water. Pour into the pan to deglaze it, then mix to combine. Add all of the grated courgette to the pan and stir. Add the salt and pepper, then gently cook until the courgette starts to wilt down and liquid starts to come out.
Pour in the milk and add half of the parmesan and half of the grated cheese (reserve the rest for the top). Add the chopped chives and fold together. Cover with a lid, or tinfoil. Place in the oven and bake for 20 minutes. Remove from the oven and sprinkle over the remaining cheese.
Return to the oven and bake uncovered for 15 minutes or until the cheese is golden and the rice is cooked through. Serve with a fresh green salad or as a side dish at a barbecue.
Recipe FAQs:
Mushrooms, spinach or capsicums would all work in this recipe. Just ensure you cut them small enough and that they are cooked through.
Yes! You can prepare it right up until the point you bake it. Cover and refrigerate for up to 24 hours before topping with cheese and baking.
I serve this as a main dish, usually alongside a fresh salad or some crusty bread. It can also be a side dish to roasted or grilled meats.
Storage:
Store any leftover courgette and rice bake in an airtight container in the fridge for up to three days. Reheat in the oven or microwave until piping hot.
This dish can also be frozen! Allow to cool completely, then store in an airtight container or freezer bag in the freezer for up three months. Defrost completely before reheating.
Top tips:
This is a lovely and filing vegetarian meal. Having said that, if you wanted to add a little bacon or chorizo while sautéing the onions, that's up to you.
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*DISCLAIMER*
If you are coeliac, or cooking for someone who is, please ensure you make the necessary substitutions to ensure this recipe meets your dietary requirements. Be sure to check the labels on all your processed food, including sauce bottles, to make sure they are gluten free.
Courgette and Rice Bake
A courgette and rice mixture topped with parmesan and tasty cheese, then baked in the oven until golden.
Ingredients
- 3 Tbsp olive oil
- 1 onion, finely diced
- 2 cloves garlic, crushed
- 1 cup white rice, uncooked
- 1 vegetable stock cube*
- 1 cup boiling water
- 1kg courgette, grated
- 1 tsp salt
- ½ tsp ground black pepper
- ½ cup milk
- 50g parmesan cheese, finely grated
- 100g tasty cheese, grated
- 10g chives, finely chopped
Instructions
- Preheat the oven to 180°C fan bake.
- Place a large ovenproof pan over a gentle heat on the stove top. Add the olive oil and diced onion and gently sauté for 5-10 minutes until just starting to brown.
- Add the garlic and sauté for a few more minutes. Add the rice to the pan and stir.
- Dissolve the stock cube in the boiling water. Pour into the pan to deglaze it, then mix to combine.
- Add all of the grated courgette to the pan and stir. Add the salt and pepper, then gently cook until the courgette starts to wilt down and liquid starts to come out.
- Pour in the milk and add half of the parmesan and half of the grated cheese (reserve the rest for the top). Add the chopped chives and fold together.
- Cover with a lid, or tinfoil. Place in the oven and bake for 20 minutes.
- Remove from the oven and sprinkle over the remaining cheese.
- Return to the oven and bake uncovered for 15 minutes or until the cheese is golden and the rice is cooked through.
- Serve with a fresh green salad or as a side dish at a barbecue.
Notes
- Tasty cheese can be swapped for colby or edam.
- This recipe is perfect for when courgette is affordable and in season, or growing in your garden.
* If you are coeliac or cooking for someone who is, please ensure you make the necessary substitutions to ensure these recipes meet your dietary requirements. As always, be sure to check the labels on all your processed food including sauce bottles to make sure they are gluten free.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 365Total Fat: 24gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 38mgSodium: 1163mgCarbohydrates: 26gFiber: 3gSugar: 7gProtein: 15g
Nutritional values are approximate. Please use your own calculations if you require a special diet.
Thank you for checking out this recipe. I hope you enjoy making and eating it! If you have any questions, queries or feedback, please feel free to leave a comment below.
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Vanya
Mim says
Made this tonight. Was sooooo good! Thank you for the recipe!
VJ cooks says
Awesome, thanks Mim.
Mia says
Made this tonight and added cooked crispy bacon. Was really tasty and will def make again.
VJ cooks says
Yum what a great idea!
JB says
It never mentions when to add the rice in the instructions fyi
VJ cooks says
Step 3 Add the garlic and sauté for a few more minutes. Add the rice to the pan and stir.
Barbara says
Could you use brown rice in this recipe?
VJ cooks says
Brown rice takes significantly longer to cook than white rice. I haven't tested it with brown rice sorry.
Katherine says
Could I use basmati rice?
VJ cooks says
Yes, that will work.
Julia says
So delicious and easy! Great knowing there’s a whole kg of vege courgettes in there! My new favourite side.
VJ cooks says
Thanks so much for your feedback, Julia! Yes, so satisfying using up all those seasonal courgette!