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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
this was a hit with my husband and kids! super easy to make and so many ways to mix in other veg or chicken thighs, depending on what I have in my fridge! can’t wait to make this in the winter as well! delicious comfort food!
Thank you so much Lori! I am really glad this recipe turned out so well for you all!! xTieghan
Ok, I feel compelled to comment here. I often read comments to find little tweeks or substitutions that people have made to a recipe. But I must say I am surprised how nasty and snarky some of these comments are. This gal seems lovely and is simply giving you ideas and recipes for you to try. You don’t have to subscribe to the blog. You don’t have to try the recipe. If you don’t like the recipe, MOVE ON, trust me no one gives a crap! If you are one of the people that took the time to be nasty, here is your wake up call. Try DOING something, maybe start your own blog, go volunteer somewhere, you have WAY too much time on your hands. Let’s try and be kind people.
Hi Eileen! Thank you for being so sweet and leaving this comment! I agree to be kind, especially online! You never know who you are talking to or what they are going through! xTieghan
This looks amazing! Do you think wild rice could be substituted for the orzo?
Hey Kat,
If you wanted to you could simply omit the orzo and reduce your broth to 2 3/4 cups. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Hi, if I use brown rice would I add everything and cook it all for 40/45 min?
Hey Karla,
I would follow the recipe as is with the brown rice. I hope you love the recipe, please let me know if you have any other questions! xTieghan
I love your recipes! I just have a question, would you be able to include measurements for dry herbs as well on recipes? I would love to use fresh but unfortunately stock locally is hit or miss, so I more often than not use dry.
Hi Andrea,
Thanks so much for your feedback, I will definitely consider adding this to my recipes! xTieghan
To keep it Weight watchers friendly, I used riced cauliflower instead of rice, reduced the orzo to 2oz and used fat reduced cheddar only. It was still quite good without the extra fat
Amazing! Thank you so much for trying this and sharing how you modified!! Love it! xTieghan
These recipes sound amazing!
Thank you Amy! xTieghan
Another winner! This dish was delicious. Half of my family does not like cheese (how am I related to them!!!) So I modified the recipe and only baked half in the oven with cheese. I received rave reviews from both the cheese eaters and the non-cheese eaters. Thank you for another wonderful dinner idea!
Haha wow! I am really glad this could be modified so easily though! Thank you so much for trying this Ginger! xTieghan
Yes, travelling during a global pandemic that just keeps getting worse sounds like a brilliant idea…. ???
Do you read your comments btw? Based on some of your replies, it doesn’t seem like it (unless you are being very passive aggressive)
Hi! Of course that was just an idea for them and they would take all of the precautions before going anywhere. And yes, I do read all of my comments and I love your guys feedback on it all! xTieghan
Easy to make and very tasty.
Thank you Manoj! xTieghan
I have recently discovered farro and I love it! Do you think I could swap either the rice or orzo with the farro to try?
Hey Kristen,
I would swap the orzo for the farro and follow the recipe as is! I hope you love the recipe, please let me know if you have any other questions! xTieghan
Do you think I could sub in salmon instead of the chicken? Or would it not bake/cook right?
Hey Maggie,
You could totally make that work! I hope you love the recipe, please let me know if you have any other questions! xTieghan
This recipe looks so yummy! I’m eager to make it. My fiancé is not a huge zucchini fan- do you have a good substitute? Or do you find that you don’t even notice it since it’s mixed with cheesy rice and pasta goodness?
Hey Jesse,
Broccoli would be a great sub for the zucchini! I hope you love the recipe, please let me know if you have any other questions! xTieghan
Delicious recipe! I made it tonight. I added the minced garlic with the chicken. I thought the 1/2 tsp Cayenne Pepper was a little overpowering. I would suggest reducing the Cayenne Pepper or alternatively leaving it out and serving it with Sriracha sauce at the end.
Thank you so much Anne Marie! xTieghan
Love the recipes on here
Thank you so much Debra! xTieghan