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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.
Watch the How-To Reel
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.
This post was originally published on August 12, 2020
Hi! Love this recipe but noticed one thing–you have garlic on the list of ingredients but I can’t find it anywhere in the instructions. Where does it go? With the onions?
Hi Amanda,
Thanks so much for giving this recipe a try. Sorry if you missed it, but the garlic is listed in step 3. I hope this helps for next time! xTieghan
Took a lot longer to prep. Well worth it . next time will start an hour earlier. an ad seemed to be embedded in the directions and couldn’t get rid of it so winged it. This was so good. love faro and always looking for recipes to use it in.
I am so happy this recipe turned out so well for you, Marie! Thank you so much for trying it! xTieghan
Guessing the garlic goes in after sautéing the onion? I think you may have left that part out 🙂
Hey Dawn,
The garlic is added later on in step 3. I hope you love the recipe, please let me know if you have any other questions! xTieghan
I had never thought to do jasmine rice in a cheesy dish, but omg! So tasty! It works so well with the sweet zucchini and the slightly floral note of the thyme! Orzo was the only thing I was missing, so I just made it with all jasmine rice. Excellent!!
Amazing!! I am really glad this recipe turned out so well for you, Kate!! xTieghan
This recipe was great! Instead of chicken I used plant-based protein product and white beans. I read recipes in metrics and would be helpfull if liquid stuff like water would be in liters or desiliters.
Thank you so much Salla! I am really glad this turned out so well for you! xTieghan
I already printed this out and when I go to the grocery store tomorrow I’ll get the Havarti and make it right away because it sounds amazing?
Hey Betsy,
I hope you love the recipe! xTieghan
Greetings Tieghan! Just picked a bunch of Costata Romanesco zucchini from my garden (best zucchini on the planet btw!) and this recipe looks delicious, so will likely be our dinner for tonight 🙂 Just a quick question tho – would my Staub 5.5-qt cocotte work for this or is a cast iron skillet a better idea? Am thinking that the cocotte might be too deep therefore the cheese might not crisp up enough. And if you do recommend the skillet, would you suggest a 10″ or 12″ – I have both. Thanks, and wishing you a cheery, creative day! 🙂
Hey Marcie,
I would recommend using the Staub cocotte and then transferring to a baking dish to bake, this will creating an even heat distribution and cheesiness throughout the dish. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Do you have to use the orzo as well or could you just double up on rice? This is perfect for using up all my zucchini & squash but I’m trying to avoid going to the store today, haha!
Hey Sydney,
If you want to omit the orzo just use 2 3/4 cups of broth. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Can’t wait to make this tonight! But umm… wouldn’t traveling expose your sister (and others) to a much higher chance of getting sick? Especially compared to just two days a week in school. Anyway, all the best! I hope this virus thing is over soon!
Hi Jane! I could see how it might, but they would most likely do more of a road trip through national parks and such.. I don’t know! We will see ? xTieghan
Tieghan:
I love, love, love your blog. I am a market farmer and grow a huge quantity of herbs and specialty veg. Of course I like to serve these goodies to my fam, too, and your recipes are perfect for me: so rich in fresh, seasonal veg and lots of herbs! THIS recipe is especially great because I have several zucchini sitting on my back porch, AND my 14yo son is a little *erm* particular, so getting him to eat it is a little tricky. Shredding the zucchini is a great tip!
OH: about school. I homeschool my kiddos, and my 14yo is my baby (of 6) so school hasn’t changed much for us. I actually am taking him to the city for a homeschool coop for math and science this year, which is a first for us. I’m hoping those classes will still be ongoing? Just grateful for every day, and trying to not stress out if things change.
Thanks, girl!
Thank you so much Amy!! I hope you all love this recipe if you get a chance to try it! I am glad school stuff hasn’t changed too much for you as well! xTieghan
Not sure where Asher and your parents would be traveling to this year. Folks from the US aren’t exactly welcome anywhere these days. Hope that changes but the reason kids aren’t in school is because of the pandemic so options are limited.
Hi Vicki! It would definitely be inside of the US. I think traveling to national parks and camping would be an amazing learning experience for her! xTieghan
Looks delicious! Are there any adjustments if I leave out the orzo?
Hey Amy,
If you want to omit the orzo, just use 2 3/4 cups of broth. I hope you love the recipe, please let me know if you have any other questions! xTieghan
It looks delicious! But I noticed with the slicing, chopping, peeling onions & garlic & grating of ingredients-Prep time will be way more than 15 minutes! Not a problem but you and all other chefs who post recipes need to state more reasonable & realistic prep times in your publishings!
I apologize for that Sammy! I hope this still turned out amazing for you! xTieghan
My daughter’s school is doing the online thing now, but next week we are going a hybrid schedule. So part of the school will go on Tuesday and Thursday, the other part will go on Wednesday and Friday, and everyone is online Monday. When the kids aren’t in the classroom, they have online work to do. I work at the school she goes to though so we will be there every day.
Aw that sounds like a crazy schedule! I hope it is all working out well! xTieghan
Hi Tieghan!
Could I use chicken thighs for this? I ALWAYS over cook chicken breasts:-( I also love the idea of shredding some of the zucchini maybe half and half. It’s aways good too to find another way to use everything bagel spice,
Thank you!
Kristen Berry
Hey Kristen,
Yes chicken thighs would work and same with shredding the zucchini! I hope you love the recipe, please let me know if you have any other questions! xTieghan