The rice casserole with zucchini is a great all-in-one dish and perfect for using up leftover cooked rice from previous meals.
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A saffron risotto, or with beetroots or simply boiled rice (we cooked the rice specifically for this casserole) will work great.
If the leftover rice is too much, you can also turn this casserole into a stuffed rice cake.
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Choose the vegetables to fill the Rice and Zucchini Casserole according to the season. We obviously used zucchini which are already fresh from the harvest, but you can also make it in winter using cauliflower, broccoli, or other vegetables of your choice.
If you like leftover recipes with rice, here are some more ideas and then, as usual, right after the photo, we will discover how to prepare the Rice Casserole with Zucchini!!
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients for the Rice Casserole with Zucchini
- 7 oz Arborio rice
- 2 cups water
- 2 cups milk (whole or skim as desired, even lactose-free)
- 1 egg (large)
- 2 pinches salt
- 1.8 oz flour (or potato starch)
- 3.5 oz leek (or onion or scallions)
- 2 zucchini (large or 3 medium-small)
- 2 pinches salt
- to taste black pepper
- 1 tsp thyme
- 4.2 oz Montasio cheese (or smoked cheese)
- 3.5 oz cooked ham
Tools
- 1 Pot
- 1 Pan non-stick 8.5-inch diameter
- 1 Scale
- 1 Cutting board
Preparation of Rice Casserole with Zucchini
To prepare the Rice Casserole with Zucchini, if we don’t have leftover cooked rice, we put a large pot on the stove with water and milk.
Once boiling, add the rice, stir and cook until al dente (the rice should absorb all the liquid).
Once cooked, turn off the heat and let it cool. Obviously, if you have leftover rice, this step is not necessary.
Meanwhile, finely chop the leek (or onions) and slice the zucchini into rounds after removing the ends.
In a pan with a little oil, cook the onions together with the zucchini for 5 minutes, they should be cooked but still intact.
Season with salt, ground black pepper, and a pinch of thyme, mixing well.
Once the rice is at room temperature, adjust the salt, incorporate the egg and the flour and mix well to combine.
Now we have everything ready to cook the casserole, so with a brush, we will grease a 8.5-inch pan with extra virgin oil.
Spread well with breadcrumbs and pour in the rice.
Compact the rice well, helping yourself with the palm of your hands or the back of a spoon, reaching the edges of the pan.
Turn on the heat, not too high, then also add the zucchini, cover with slices of cooked ham, and thinly sliced cheese.
Cook the rice casserole with zucchini and ham with the lid for the first 5 minutes on medium heat, then lower it and finish cooking for another 15 minutes.
By removing the lid, we will gently shake the pan to check that the casserole is well detached.
If the cheese is well melted, turn off the heat.
Very gently, slide onto a serving plate and serve at the table while still hot.
How to store Rice Casserole with Zucchini
We can store it in the refrigerator for 2 days in an airtight container.
FAQ (Frequently Asked Questions)
If the rice is too much, can I cover the casserole?
Of course, if you have cooked too much rice or have leftover from other meals, once the casserole is stuffed, you can cover it with the remaining rice, then cook it for 15 minutes on one side, flip it to the other side, and cook for another 5 or 6 minutes.
Can I use other cold cuts?
Yes, you can use salami, prosciutto crudo, and even speck.
What wine to pair with it?
Definitely a white or rosé wine like Soave, Franciacorta, or Pinot Grigio.
