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Nothing is better (or easier) than this Cheesy Zucchini Chicken and Rice Bake…with crispy, crunchy cheddar on top. Made using healthy vegetables and herbs, this bake is so darn easy, and so darn delicious. And the best part? It’s made entirely in one pot and in under an hour. Grab some chicken, rice, orzo pasta, plenty of herbs, and all that summer zucchini you can find. Just cook everything together on the stove. Add creamy Havarti and sharp cheddar cheese, a sprinkle of everything spice. Then finish it off under the broiler to melt the cheese and get it crispy and crunchy. Simple, but SO GOOD. The perfect weeknight family-style dinner.
When summer life gives you a lot of zucchini you make some cheesy rice…with crispy cheddar on top. And you make it casserole-style because it’s August and back to school season is on my brain.
First things first no matter what’s going on in life, or how old I am, August and September with be back to school “season” for me. I know things are looking different this year in regards to heading back to school, but we can still enjoy “back to school recipes”. Whether you or your kids are actually heading into a classroom or not.
Speaking of which, are you heading back to school? Or are your kids? I know many schools have gone completely online this year, while others are doing only two to three days of in-classroom classes. I don’t have any kids yet, but I know my parents are still on the fence about what they’ll be doing for my little sister, Asher. Her school is heading back for two days each week and my mom is debating about sending her. She’s just not sure it’s worth it to be in the classroom for only two days. She could just elect the online option and use the year to travel some…Grand Canyon, National Parks, etc…which could be more educational anyway.
Curious what you guys are doing…heading back, or is it homeschooling this year?
Either way, with summer slowly ebbing away, it’s about to get busier. Meaning dinner can get hectic. This is where these back to school recipes come in. They’re easy, served casserole-style (aka family-style), and always so nice to come home to a delicious comforting meal.
This one is a mix between extra summery and cozy comfort food. The perfect transitional recipe for mid-August through early October.
Side note, it’s crazy I just wrote out the words October. I can’t believe it’s mud August. Where has this year gone?uld
The inspiration for this one came from so many different ideas running through my head, but mainly, I had both my parents in mind when creating this recipe. We all know my mom loves rice, I’ve talked about it many times. But what I haven’t chatted about are the rice bakes my dad would make for my brothers and me when we were younger. He’d throw leftover rice in a casserole dish, add some kind of vegetable, usually broccoli, and then top it with cheddar cheese. Lots of cheddar cheese. He’d then throw the dish in the oven and let the cheese get extra crisp and crunchy over the rice and broccoli.
It was really simple, but one of mom’s favorites…mine too!
This is my summer, one-pot version of dad’s cheesy rice dish. It has a little more going on, but it’s easy and it is delicious!
Cheesy Zucchini Chicken and Rice Bake…the quick and simple details.
It all starts and ends in one pot. Maybe two if you’re like me and decide you want to bake this in a real casserole dish.
Anyway, start with the zucchini. You want to caramelize the zucchini first before you add anything else. Then add a little onion, some chicken, a touch of butter, some rice, orzo, and fresh thyme. Cook until you’ve got a nice toasty smell going. Then add the broth and a few more seasonings. Cover and cook just like you would a normal pot of rice. Once this is finished cooking, simply top with cheese. I like using a mix of creamy Havarti and sharp cheddar.
And for that extra special touch? A sprinkle of everything bagel spice and fresh chives. It might sound odd, but I promise it’s delicious.
Oh and a quick note on that chicken. If you prefer to go the vegetarian route, just omit the chicken from the dish. Do what works best for you and your family. This bake is good with or without.
Bake then broil.
This is key. Bake the rice for ten or so minutes to melt that cheese, then switch the oven broil and let the cheese start to bubble up. Just be sure to watch closely, the broiler works quick.
As soon as you pull this out from under the broiler, add a bit of basil, serve, and ENJOY.
Super easy, right?
But yet so very good. The rice underneath stays soft and creamy while the cheese on top turns crispy and crunchy. The corners of the dish will form an insanely delicious, cheesy crust. The creamy, cheesy rice underneath? And that crunchy cheddar on top…with the everything spice and chives too?
Just. So. Darn. Good.
And guys, that’s pretty much it. Dinner all in one pan, and something I feel like the whole family can really enjoy. A little tip? if you have picky eaters at home, try shredding the zucchini instead of chopping it. They’ll never know they’re eating their chicken, rice, and vegetables too!
Looking for other easy back to school recipes? Here are a few ideas:
Broccoli Cheddar Chicken and Rice Casserole
Homemade Cinnamon Toast Crunch
Browned Garlic Butter Creamed Corn Cheese Ravioli
Lastly, if you make this Cheesy Zucchini Chicken and Rice Bake be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Cheesy Zucchini Chicken and Rice Bake
Servings: 6
Calories Per Serving: 763 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 2 tablespoons extra virgin olive oil
- 3 small/medium zucchini, chopped
- kosher salt and black pepper
- 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
Instructions
- 1. Preheat the oven to 425 degrees F. 2. Heat 1 tablespoon olive oil in a large pot over medium heat. When the oil shimmers, add the zucchini and season with salt and pepper. Cook until the zucchini is golden, 5-8 minutes. Remove the zucchini from the skillet and set aside.3. To the skillet, add the remaining oil and the onion. Cook until fragrant, about 5 minutes. Stir in the chicken and season with salt and pepper. Cook until the chicken is seared, 2-3 minutes. Add the butter, garlic, rice, orzo, and thyme, and cook until golden and toasted, 2-3 minutes. Add the broth and bring to a boil over high heat. Add the zucchini back to the skillet. Add the cayenne and a large pinch each of salt and pepper. Bring to a boil, cover, and reduce heat to low. Cook, covered for 15-20 minutes, until the rice is mostly cooked.4. Once the rice is cooked, stir in 1/2 cup of the Havarti and 1/2 cup of the cheddar. If needed, transfer the rice to an oven-safe casserole dish. Scatter the remaining 1/4 cup of each cheese overtop the casserole. Sprinkle on the everything spice and chives.5. Transfer to the oven and bake 10-15 minutes, until the cheese is melted. Switch the oven to broil and broil 1-2 minutes, until the cheese on top is becoming crispy. Serve warm with fresh basil.
Notes
To Make Ahead: Prepare the casserole through step 4. Let cool, then cover and keep in the fridge for up to 2 days. To bake, remove from the fridge and let sit at room temp while the oven preheats. Bake as directed.
To Freeze: Prepare the casserole through step 4. Let cool, then cover tightly. Freeze for up to 3 months. Thaw overnight in the fridge or on the counter for 2-3 hours. Bake as directed.
Gluten Free Orzo: I love DeLallo brand gluten free orzo.
Just made with yellow squash. Oh my goodness!! Thank you!
Hey Kellsey,
Thanks so much for giving this recipe a try, I love to hear that is was enjoyed:) xTieghan
Is the jasmine rice cooked or dry?
Hey Michelle,
The jasmine rice is dry. I hope the recipe turns out amazing for you, please let me know if you give it a try! xTieghan
My niece and I just made this!! So good!!!
Hey Lucinda,
Fantastic! I am delighted to hear that this recipe was enjoyed, thanks a lot for giving it a try! Have the best week:) xTieghan
Delicious!
Hey Sandra,
Fantastic! I am delighted to hear that this recipe was enjoyed, thanks a lot for giving it a try! Have the best week:) xTieghan
Loved this recipe and how easy it was!! Always great to just use one pan for cooking!
Hey Alex,
Fantastic! I am delighted to hear that this recipe was enjoyed, thanks a lot for giving it a try! Have the best week:) xTieghan
Made this for dinner the other night! Super yummy & reminiscent of my mom’s chicken and rice casserole growing up. I only had 1 zucchini so I added some broccoli & mushrooms and it was perfect! Also only had cheddar and parmesan on hand, so I used those instead of the Havarti. Comfort food! Adding it to our rotation!
Hey Michelle,
I love to hear that this recipe was enjoyed, thanks a lot for giving it a try! xTieghan
This is a repeat recipe in our house! I use shredded rotisserie chicken in mine to save time, but wouldn’t change a thing! I’ve got some garden grown zucchini I can’t wait to throw in there tonight!
Hey Bri,
Wonderful! Thanks so much for making this dish, I am so glad to hear that it was enjoyed!! xTieghan
This was amazing and quick for a weeknight meal!
Hey Jennifer,
Happy Friday! So glad to hear that this recipe was enjoyed, thanks for giving it a go! xTieghan
So yummy! We love using our own fresh produce for this.
Hey Molly,
Fantastic! Thanks so much for making this recipe, I am delighted that it was enjoyed:) xTieghan
Hi I’m making this tonight and excited to try it. My store didn’t have the gluten free orzo option ..could I use gluten free penne?
Hey Jenni,
I would use a smaller noodle like macaroni. I hope you love the recipe, please let me know if you give it a try! xTieghan
Could I use brown basmati rice or would that cook differently in the recipe? Looks delicious!
Hey Cory,
You can use it, but it will cook differently, so I would just adjust accordingly. I hope you love this recipe, please let me know if you give it a try! xTieghan
Hi Cory! I am making this tonight… I’m curious how long do you cook to your brown rice? Because I also have brown jasmine rice
The grocery store didn’t have regular zucchini today, only yellow zucchini, so I padded this out with a whole head of broccoli (plus stems for fiber), and I also used Cabot Lite50 shredded cheddar, which has around 40% less calories than regular cheddar. Fantastic! Another keeper for my recipe collection. I think this could work with lots of different vegetables- spinach, cauliflower, diced bell peppers, peas, carrots, eggplant… after all, everyone knows that vegetables taste better covered in cheese.
Hey Ashtin,
Happy Sunday!! I am thrilled this recipe was enjoyed. Thanks so much for giving it a go! xxTieghan
Could I use quorn vegetarian chicken filets in this to make it vegetarian? And just do all rice instead of rice and pasta?
Hey there,
I have never used quorn vegetarian chicken, but you could certainly give it a try! I hope you love the recipe, please let me know how it turns out! xTieghan
Another great one-pot recipe! All my dinner crew loved it! (Even those who don’t normally “like” zucchini). Your recipes are amazing! Thanks for sharing your talent.
Hey Joy,
I am so so glad to hear that this recipe was enjoyed and I appreciate you giving it a try!! xxTieghan
I see the calorie count per serving, but how many servings does the recipe make? Thanks!
Hey Rachel,
This recipe has 6 servings. I hope you love the dish, please let me know if you have any other questions! xTieghan
Thank you! We loved it!!
Hey Rachel,
Happy Friday! I’m so glad this recipe was enjoyed, thanks for giving it a try! xTieghan
This was one of the very first recipes I ever tried of yours! I have made it at so many times since! My family absolutely loves it.
Much love.
Also, could you substitute the rice for cauliflower rice to make this dish with less carbs? If so, would I bake it the same way? Not sure how it would turn out if I switched those two ingredients.
Hey Hayley,
I am honestly not sure how the cauliflower rice would cook in this dish since I’ve not tested it. If you give this a try, please let me know! xTieghan
Hey Hayley,
So so glad this recipe was enjoyed, thanks a lot for giving it a try!! xxTieghan