Can I use brown rice instead of white rice?

Absolutely! Brown rice requires more liquid and longer cooking time. Add an extra ½ cup of broth and plan for 35-40 minutes of covered cooking time instead of the 15-20 minutes the recipe calls for.

My family doesn't like spicy food. Can I omit the cayenne?

Yes, you can completely omit the cayenne without affecting the recipe's success. If you still want a hint of warmth without heat, try a pinch of smoked paprika instead.

Can I make this ahead for a dinner party?

This is a perfect make-ahead dish! Complete all steps up to the final baking, then refrigerate covered for up to 24 hours. When ready to serve, let the dish sit at room temperature for 30 minutes, then bake for about 25 minutes until hot throughout and golden on top.

The top of my casserole gets too brown before the inside is fully heated. What should I do?

Cover the dish with foil for most of the reheating time, removing it just for the last 5 minutes to crisp the top. This prevents excessive browning while ensuring the center gets hot.

Cheesy Zucchini Chicken and Rice Bake Recipe

Name: Cheesy Zucchini Chicken and Rice Bake Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: American
Ingredients: 2 tbsp extra virgin olive oil; 3 small/medium zucchini, chopped; Kosher salt and black pepper, to taste; 1 yellow onion, chopped; 1 lb boneless chicken breasts, cut into cubes; 2 tbsp salted butter; 2 clove garlic, minced or grated; 1 ½ cup basmati or jasmine rice; ½ cup dry orzo pasta (use gluten-free if needed); 2 tbsp fresh thyme leaves; 3 cup low-sodium chicken broth; ½ tsp cayenne pepper (more or less to taste); ¾ cup shredded Havarti cheese; ¾ cup shredded sharp cheddar cheese; 3 tbsp everything bagel spice (optional); 1 tbsp chopped fresh chives; Fresh basil, for serving

Description

A comforting, easy-to-make Cheesy Zucchini Chicken and Rice Bake, combining tender chicken, golden zucchini, and creamy cheeses into a delicious, one-dish meal.

Ingredients

Units Scale

For the Main Dish

- 2 tbsp extra virgin olive oil
- 3 small/medium zucchini, chopped
- Kosher salt and black pepper, to taste
- 1 yellow onion, chopped
- 1 lb boneless chicken breasts, cut into cubes
- 2 tbsp salted butter
- 2 clove garlic, minced or grated
- 1 1/2 cup basmati or jasmine rice
- 1/2 cup dry orzo pasta (use gluten-free if needed)
- 2 tbsp fresh thyme leaves
- 3 cup low-sodium chicken broth
- 1/2 tsp cayenne pepper (more or less to taste)

For the Topping

3/4 cup shredded Havarti cheese
3/4 cup shredded sharp cheddar cheese
3 tbsp everything bagel spice (optional)
1 tbsp chopped fresh chives
Fresh basil, for serving

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Instructions

Preheat the oven: Set the oven to 425 degrees F to prepare it for baking.
Cook the zucchini: Heat 1 tablespoon of olive oil in a large pot over medium heat. When the oil shimmers, add the chopped zucchini, season with salt and black pepper, and cook until golden, about 5-8 minutes. Remove from the pot and set aside.
Sauté the onion and chicken: Add the remaining tablespoon of olive oil to the pot, followed by the chopped onion. Cook until fragrant, about 5 minutes. Add the cubed chicken, season with more salt and pepper, and cook for 2-3 minutes until the chicken is seared.
Add remaining ingredients to the skillet: Stir in the butter, garlic, rice, orzo, and thyme. Cook everything together for 2-3 minutes until golden and toasted. Add the chicken broth, bring to a boil over high heat, then add the cooked zucchini back. Season with cayenne and another pinch of salt and pepper, bring to a boil again, cover, and reduce the heat to low. Cook, covered for 15-20 minutes until the rice is mostly cooked.
Add cheeses and prepare for baking: Once the rice is cooked, stir in ½ cup of the Havarti cheese and ½ cup of the cheddar cheese. If using an oven-safe skillet, proceed to the next step. Otherwise, transfer the mixture to an oven-safe casserole dish. Top with the remaining ¼ cup of each cheese, and sprinkle everything bagel seasoning (if using) and chopped chives over the top.
Bake and broil: Transfer the dish to the oven and bake for 10-15 minutes, or until the cheese is melted. Switch the oven to broil, and broil for an additional 1-2 minutes until the top cheese becomes crispy and golden.
Serve: Serve warm, topped with fresh basil.

Notes

This dish can be made gluten-free by using gluten-free orzo pasta.
Feel free to adjust the cayenne pepper to suit your spice preference.
Adding everything bagel spice is optional but adds a nice flavor boost!
The fresh basil garnish adds freshness and enhances the flavors.

Nutrition

Serving Size: 1 serving
Calories: 400
Sugar: 3g
Sodium: 550mg
Fat: 18g
Saturated Fat: 8g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 2g
Protein: 25g
Cholesterol: 75mg