Easy Pesto Zucchini Bake Recipe
This simple zucchini bake recipe highlights everyone’s favorite summer vegetable, combined with corn, rice, and basil pesto for a hearty and flavorful side or main dish. It’s perfect for busy weeknights or gatherings, and can easily be prepped in advance.
Why You'll Love This Zucchini Bake Recipe
Although zucchini season usually runs from late spring through the end of summer, it’s readily available year-round in most grocery stores. So no matter what time of year it is, fresh zucchini is the perfect addition to your recipe lineup, and easy zucchini recipes are plentiful in my corner of the blogosphere:
I’ve got savory main dishes and side dishes like cheesy zucchini planks, pasta with zucchini sauce, and zucchini rollatini, to snacky foods like zucchini tots, or baked zucchini fries, and finally the sweet treats of chocolate zucchini cake and zucchini bread pancakes.
And today, we’re making another! This easy zucchini casserole recipe, aka Pesto Zucchini Bake, is one of my favorite zucchini recipes because it’s one of those “dump and bake” dishes that doesn’t require sauteeing or prepping over the stove. It’s truly an easy side dish or main course (by adding your favorite protein) and makes busy weeknights a breeze.
It’s a great way to use up the summer zucchini from your garden, or a veggie packed meal that the entire family will love (just add cheese and the kids will like it too…unless they’re my son!).
Ingredient Notes
Ingredient Notes
- extra virgin olive oil
- white basmati rice: Basmati rice has a light, fluffy texture and delicate nutty flavor that works well in this dish. Feel free to substitute brown rice as another option.
- zucchini slices: The star of the show! Zucchini is lovely because it has a mild flavor that lends itself well to casserole dishes. Cut into thin slices for best results.
- corn kernels (about 2 ears): Fresh or frozen/defrosted corn adds natural sweetness and a juicy, slightly crunchy texture. Can sub in very small cauliflower florets.
- garlic cloves
- shallot: Milder and sweeter than regular onions–these complement the other ingredients nicely without the sharpness of standard onions.
- crushed red pepper: Adds a touch of heat. Omit, if desired. You could also top individual slices with red pepper flakes for those who do want more spice.
- Italian seasoning: A blend of herbs like oregano, basil, rosemary, and thyme.
- fresh thyme leaves: Substitute dried thyme if that’s what you have on hand.
- sea salt: Add a pinch more if using water or unsalted stock.
- freshly ground black pepper
- pesto: Use any kind you like. I have several pesto recipes (like this Basil Pesto) on my site or buy a storebought version.
- boiling water: Or use chicken broth/vegetable stock for added flavor.
- grated cheese: Optional. I love raw cheddar cheese, but other types of cheese like parmesan cheese or mozzarella cheese will work for a deliciously cheesy zucchini bake.
- protein: You can also add animal protein, like cooked chicken breasts cut into bite-sized pieces or cooked ground beef if preferred.
See the full recipe card below for exact ingredient amounts.
Step-by-Step Instructions
Step 1: Preheat the oven to 375 degrees F.
Step 2: Grease a 13 x 9-inch or a 12-inch round baking dish with olive oil.
Step 3: Add all of the ingredients (except for the cheese) to the prepared baking dish and stir to combine. Smooth everything to an even layer.
Step 4: Cover the casserole dish tightly with aluminum foil and bake for 25 minutes. Then, uncover and bake for an additional 15-20 minutes, until the rice is cooked through.
Step 5: Remove the casserole from the oven and fluff the rice with a fork. Sprinkle with cheese, if using, and bake for 10 minutes, until the cheese is melted and bubbly.
Recipe Tips
- Pesto: I have several pesto recipes to choose from on my site like this basil pesto, broccoli pesto, hemp seed pesto, kale pesto and this pea pesto recipe. You can make any of these for this recipe or buy a storebought container– up to you!
- Vegan: This recipe can easy be made vegan by omitting the cheese or using a vegan alternative.
Serving Tips
While zucchini bake recipe can be served as a main dish, it also makes an excellent side! Serve it alongside salmon, these crispy chicken thighs, grilled flat iron steak, chicken kabobs, and more!
Storage Tips
Store leftovers in an airtight container for up to 3-4 days in the refrigerator. Reheat in the oven or microwave and serve warm.
To freeze, let the zucchini bake cool completely at room temperature. Transfer to a freezer safe container (if not already in one) and freeze for up to 1-2 months. Thaw overnight in the refrigerator and then bake at 350F for 25-30 minutes until heated through.
Recipe FAQs
Can I make a zucchini bake ahead of time?
Yes, you can prepare the zucchini bake in advance and refrigerate it for up to 24 hours before baking. This makes it a great option for meal prep or entertaining.
How do I prevent a zucchini bake from becoming watery?
Zucchini does contain a lot of moisture so people fear their dish getting soggy, however, in this recipe, that moisture helps the rice fluff up and cook through!
Can I use different vegetables in my zucchini bake?
Absolutely! You can mix in other vegetables like tomatoes, spinach, bell peppers, or mushrooms.
Check Out These Recipes
If you give this recipe a try, snap a pic and tag @pamelasalzman so I can see your beautiful creations. I also really appreciate readers taking the time to leave a star rating and review! I have started a weekly Monday newsletter with tips, musings, new recipes not published here, fun new finds, and more. Subscribe for free here.
For more delicious recipes and to learn how to be a better cook, check out my monthly online cooking classes. I have been teaching people for 15 years how to cook healthy food that their families love! Join me!
Easy Pesto Zucchini Bake Recipe
Ingredients
- Unrefined olive oil for greasing baking dish
- 1 ½ cups white basmati rice
- 8 ounces about 2 small zucchini sliced into ¼-inch thick half moons
- 1 ½ cups corn kernels about 2 ears, fresh or frozen/defrosted or sub in very small cauliflower florets
- 3 large garlic cloves finely chopped
- 1 shallot finely chopped
- ¼ teaspoon crushed red pepper
- 1 ½ teaspoons Italian seasoning
- 1 Tablespoon fresh thyme leaves or 1 teaspoon dried thyme
- 1 teaspoon sea salt add a pinch more if using water or unsalted stock
- Freshly ground black pepper
- ½ cup prepared pesto use any kind you like. I have several pesto recipes on my site or buy it!
- 2 cups boiling water or chicken/vegetable stock
- Optional: grated cheese I love raw cheddar or animal protein
Instructions
- Preheat the oven to 375 F degrees.
- Grease a 13 x 9-inch or 12-inch round baking dish with olive oil.
- Add all of the ingredients (except for the cheese) to the prepared baking dish and stir to combine. Smooth everything to an even layer.
- Cover the dish tightly with aluminum foil and bake for 25 minutes. Then, uncover and bake for an additional 15-20 minutes, until the rice is cooked through.
- Remove the casserole from the oven and fluff the rice with a fork. Sprinkle with cheese, if using and bake for 10 minutes, until the cheese is melted and bubbly.
Notes
- This recipe was inspired by this Half Baked Harvest Orzo recipe
- Store leftovers in an airtight container for up to 3-4 days in the refrigerator. Reheat in the oven or microwave and serve warm.
- To freeze, let the zucchini bake cool completely at room temperature. Transfer to a freezer safe container (if not already in one) and freeze for up to 1-2 months. Thaw overnight in the refrigerator and then bake at 350F for 25-30 minutes until heated through.
This post may contain affiliate links