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
Servings: 6
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.