Why You’ll Love This Recipe

I really enjoy how hands-off this recipe is once everything is mixed together and placed in the oven. I love that it’s budget-friendly, full of vegetables, and perfect for when courgettes are plentiful. The combination of parmesan and tasty cheese gives the bake a rich, savory flavor, and the chives add a fresh finishing touch. It’s great as a main dish or paired with grilled foods or a crisp salad.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

3 Tbsp olive oil
1 onion, finely diced
2 cloves garlic, crushed
1 cup white rice, uncooked
1 vegetable stock cube*
1 cup boiling water
1kg courgette, grated
1 tsp salt
½ tsp ground black pepper
½ cup milk
50g parmesan cheese, finely grated
100g tasty cheese, grated
10g chives, finely chopped

Directions

I begin by preheating the oven to 180°C fan bake.

I place a large ovenproof pan over gentle heat and add the olive oil. I sauté the diced onion for 5–10 minutes until it softens and begins to brown. I add the crushed garlic and cook for a couple more minutes.
I stir in the uncooked rice.

I dissolve the vegetable stock cube in the boiling water, then pour it into the pan to deglaze, stirring well to combine everything.

Next, I add the grated courgette, along with the salt and black pepper. I cook this gently until the courgette starts to wilt and release liquid.

I pour in the milk, then add half of the parmesan and half of the grated tasty cheese. I stir in the chopped chives and fold everything together.

I cover the pan with a lid or foil and transfer it to the oven. I bake for 20 minutes.

After 20 minutes, I remove the lid and sprinkle the remaining cheese on top. I return the pan to the oven, uncovered, and bake for another 15 minutes, or until the top is golden and the rice is fully cooked.

I serve the bake hot, either with a fresh green salad or as a delicious side dish.

Servings and Timing

Servings: 4 (as a main)
Prep Time: 5 minutes
Cook Time: 50 minutes

Variations

I sometimes swap the tasty cheese for colby or edam, depending on what I have on hand.
If I want extra flavor, I add a pinch of smoked paprika or dried herbs to the rice mixture.
I occasionally stir through cooked chicken for a heartier version.
For added texture, I sprinkle breadcrumbs on top along with the cheese during the final bake.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days.
To reheat, I warm the bake in the oven at 160°C until heated through, or microwave individual portions. If it thickens while chilling, I stir in a splash of milk before reheating.

FAQs

Can I use brown rice?

Yes, but I allow extra cooking time, as brown rice takes longer to soften.

Do I need to squeeze the courgette?

No, the moisture helps cook the rice, but I avoid adding extra liquid.

Can I make this dairy-free?

Yes, I replace the milk and cheese with dairy-free alternatives.

Can I freeze this bake?

I prefer not to freeze it because the courgette releases water when thawed.

What other vegetables can I add?

I sometimes add corn, spinach, or grated carrot.

Can I cook it without an ovenproof pan?

Yes, I sauté everything in a regular pan, then transfer the mixture to a baking dish.

Why is my rice still firm?

It may need a little more time or a splash more liquid before returning to the oven.

Can I use pre-cooked rice?

This recipe works best with uncooked rice so it can absorb the flavors, but pre-cooked rice can work if I reduce the liquid.

Can I use zucchini instead of courgette?

Yes, they are the same vegetable.

Can I make it spicier?

Yes, I add chilli flakes or finely chopped fresh chilli.

Conclusion

I love making this courgette and rice bake because it’s simple, wholesome, and incredibly comforting. With its creamy texture, golden cheesy top, and fresh courgette flavor, it’s a dish I reach for whenever I want an easy, satisfying meal that makes the most of seasonal produce.