Why make this recipe

Cheesy Zucchini Chicken and Rice Bake is a fantastic option for a hearty meal that everyone in the family will love. This dish combines juicy chicken, fresh zucchini, and cheesy goodness all in one bowl. It’s an easy recipe to follow, making it suitable even for novice cooks. Plus, it’s a great way to incorporate vegetables into your meal without anyone noticing. The mixture of flavors and textures offers a delightful experience at the dinner table. You will find that this recipe not only satisfies your hunger but also brings a little comfort to your day.

How to make Cheesy Zucchini Chicken and Rice Bake

Creating this dish is simple, and it requires just a few steps. By following the directions closely, you will end up with a delicious casserole that is bursting with flavors. Prepping your ingredients in advance can also help make the process smoother and faster.

Ingredients:

2 tablespoons extra virgin olive oil
3 small/medium zucchini, chopped
Kosher salt and black pepper (to taste)
1 yellow onion, chopped
1 pound boneless chicken breasts, cut into cubes
2 tablespoons salted butter
2 cloves garlic, minced or grated
1 1/2 cups basmati or jasmine rice
1/2 cup dry orzo pasta (use gluten-free if needed)
2 tablespoons fresh thyme leaves
3 cups low sodium chicken broth
1/2 teaspoon cayenne pepper (more or less to taste)
3/4 cup shredded Havarti cheese
3/4 cup shredded sharp cheddar cheese
2-4 tablespoons everything bagel spice (optional)
1 tablespoon chopped fresh chives
Fresh basil, for serving

Directions:

Preheat your oven to 425 degrees F.
In a large pot, heat 1 tablespoon of olive oil over medium heat. When the oil shimmers, add the chopped zucchini. Season it with salt and pepper. Cook until the zucchini turns golden, about 5 to 8 minutes. After that, remove the zucchini from the pot and set it aside.
In the same pot, add the remaining tablespoon of olive oil along with the chopped onion. Cook until fragrant, about 5 minutes. Then, add the cubed chicken. Season it with salt and pepper, and cook until the chicken is seared, about 2 to 3 minutes. Next, add the butter, minced garlic, rice, orzo, and thyme. Cook this mixture until the rice and pasta are golden and toasted, about 2 to 3 minutes.
Pour in the chicken broth and bring it to a boil over high heat. After it boils, add the zucchini back to the pot. Sprinkle in the cayenne pepper and a generous pinch of salt and pepper. Bring it back to a boil, cover the pot, and then reduce the heat to low. Let it cook, covered, for about 15 to 20 minutes, or until the rice is mostly cooked.
When the rice is nearly done, stir in 1/2 cup of Havarti and 1/2 cup of cheddar cheese. If needed, transfer the mixture to an oven-safe casserole dish. Scatter the remaining 1/4 cup of each cheese on top of the casserole. If you like, sprinkle on some everything bagel spice and chives.
Now, transfer the casserole to the oven and bake for 10 to 15 minutes, until the cheese is nicely melted. For an extra touch, switch the oven to broil and broil for 1 to 2 minutes, until the cheese on top begins to get crispy. Serve warm with fresh basil leaves.

How to serve Cheesy Zucchini Chicken and Rice Bake

Cheesy Zucchini Chicken and Rice Bake can be enjoyed on its own or served with a side salad for a refreshing contrast. You can also pair it with crusty bread for a heartier meal. Garnishing with fresh basil adds a nice touch and elevates the dish’s presentation. If you want a bit more flavor, consider drizzling a small amount of balsamic reduction over the top just before serving.

How to store Cheesy Zucchini Chicken and Rice Bake

If you have leftovers, you can store them in an airtight container in the refrigerator. It’s best to consume them within 3 to 5 days for optimal freshness. To reheat, simply use the microwave or oven until heated through. If the dish seems a bit dry when reheating, add a splash of chicken broth or water to keep it moist.

Tips to make Cheesy Zucchini Chicken and Rice Bake

Use fresh ingredients: The flavor of your dish enhances significantly if you utilize fresh herbs and vegetables. Fresh zucchini can make a world of difference.
Adjust seasoning: Feel free to add more or less salt and pepper according to your taste. You can also experiment with additional spices if you want extra heat or flavor.
Cheese options: If you cannot find Havarti cheese, feel free to substitute it with any cheese you enjoy. Creamy cheeses like mozzarella or gouda also work well.
Gluten-free option: If you need a gluten-free version, make sure to use gluten-free pasta and double-check the rice for any added gluten.

Variation

If you wish to switch things up, consider adding different vegetables such as bell peppers or spinach. You might also try substituting the chicken with turkey or leaving it out entirely for a vegetarian option. Adding beans for protein is another delicious variation. For a more Mediterranean flavor, consider incorporating sun-dried tomatoes or olives.

FAQs

1. Can I freeze Cheesy Zucchini Chicken and Rice Bake?
Yes, you can freeze this dish! Allow it to cool completely, then transfer it to a suitable freezer-safe container. When you’re ready to eat it, thaw it in the refrigerator overnight before reheating.

2. Can I use brown rice instead of white rice?
Yes, you can use brown rice; however, keep in mind that brown rice typically takes longer to cook than white rice. Adjust your cooking time accordingly.

3. What can I serve alongside this dish?
This casserole pairs nicely with a simple green salad, crusty bread, or roasted vegetables. You can also serve it with a light vinaigrette for added flavor.

By making Cheesy Zucchini Chicken and Rice Bake, you not only create a filling meal but also bring joy to your dining experience with its cheesy, delicious flavors. Enjoy cooking and sharing this delightful dish!

Cheesy Zucchini Chicken and Rice Bake

Print Recipe

A hearty casserole combining juicy chicken, fresh zucchini, and cheesy goodness for a comforting meal.

Author: Alexandra Roa
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 4 servings 1x
Category: Main Course
Method: Baking
Cuisine: American
Diet: Gluten Free

Instructions

Preheat your oven to 425°F (220°C).
In a large pot, heat 1 tablespoon of olive oil over medium heat. Add the chopped zucchini and season with salt and pepper. Cook until golden, about 5 to 8 minutes, then remove and set aside.
Add the remaining tablespoon of olive oil to the same pot with the chopped onion. Cook until fragrant, about 5 minutes.
Add the cubed chicken, season with salt and pepper, and cook until seared, about 2 to 3 minutes.
Add butter, minced garlic, rice, orzo, and thyme. Toast for 2 to 3 minutes.
Pour in the chicken broth and bring to a boil. Add the zucchini back to the pot along with cayenne pepper, salt, and pepper. Cover and reduce heat to low, cooking for about 15 to 20 minutes until rice is mostly cooked.
Stir in 1/2 cup of each cheese. Transfer to an oven-safe dish, add remaining cheese on top, sprinkle with everything bagel spice, and chives if desired.
Bake for 10 to 15 minutes until cheese melts. Broil for 1 to 2 minutes until cheese is crispy. Serve warm with fresh basil.

Notes

Use fresh ingredients for the best flavor. Adjust seasoning to your preference.

Nutrition

Serving Size: 1 serving
Calories: 350
Sugar: 5g
Sodium: 400mg
Fat: 12g
Saturated Fat: 4g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 3g
Protein: 15g
Cholesterol: 30mg

Keywords: casserole, chicken, zucchini, cheese, comfort food