Baked Veggie Rice Bake

Name: Baked Veggie Rice Bake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 servings
Ingredients: 2 cups cooked rice; 1 cup zucchini, diced; 1 cup bell peppers, diced; 1 cup spinach, chopped; 1 cup shredded cheese (cheddar or mozzarella); 1/2 cup milk; 2 eggs; 1 tsp garlic powder; 1 tsp onion powder; Salt and pepper to taste; 1 tbsp olive oil; Fresh herbs (thyme, basil) for garnish

Highlighted under: Oven Meals

I love making this Baked Veggie Rice Bake when I'm looking for a hearty, satisfying meal packed with flavor and nutrition. It’s a great way to use up leftover rice and veggies from the fridge, and the baked cheese on top is just the icing on the cake! The combination of herbs and spices brings everything to life, making each forkful delightful. Ready in just 40 minutes, it’s the perfect dish for a busy weeknight or any gathering. Trust me, you'll want to keep this recipe in your rotation!

Created by

Honor Blackwell

Last updated on 2026-01-15T18:39:35.761Z

When I first stumbled upon this dish, I wanted something that not only tasted good but was also comforting and healthy. After several tweaks, I found that combining baked rice with a variety of seasonal vegetables brings out the best flavors. The key is to let the bake rest for a few minutes before serving; this allows the flavors to meld beautifully.

For a twist, I often switch the vegetables depending on what’s fresh or on sale. Zucchini, bell peppers, and spinach work particularly well, and the addition of herbs like thyme and basil elevates the dish into something truly special. This recipe turned out to be a fantastic crowd-pleaser at my last dinner party!

        Why You Will Love This Recipe
        A colorful mix of vegetables that make every bite exciting
Cheesy, comforting topping that takes it to the next level
Quick and simple to prepare, perfect for busy nights

      

The Role of Rice in This Bake

Using cooked rice as the base of this Baked Veggie Rice Bake not only provides a hearty texture but also acts as a blank canvas for flavor. The type of rice you choose can influence the dish significantly; while classic white rice works well, switching to brown rice or even quinoa can enhance nutritional value and add unique texture. Be sure to measure freshly cooked rice for the best results to avoid a mushy bake.

The moisture in the cooked rice helps bind the other ingredients while preventing the bake from becoming dry. If you use leftover rice, let it cool completely and break up any clumps before mixing with the vegetables and egg mixture to ensure even distribution and a more cohesive bake.

Customizing Your Veggie Mix

One of the best aspects of this recipe is its versatility. While the original calls for zucchini, bell peppers, and spinach, feel free to incorporate your favorite vegetables or those that need using up. Chopped broccoli, asparagus, or even carrots can add a delightful crunch. Just keep in mind that vegetables with high water content, such as tomatoes, should be sautéed beforehand to prevent the bake from becoming too watery.

If you’re looking for protein boosts, consider adding canned beans or cooked chicken into the veggie mix. This not only enhances the nutritional profile but also transforms it into a more filling meal. Adjust the seasoning to match the flavors of any additional ingredients for the best taste.

Serving and Storing the Bake

Once baked and slightly cooled, this dish can be sliced into squares for easy serving. It's great served warm but can also be enjoyed at room temperature, making it an excellent choice for potlucks or picnics. Pair it with a simple green salad or a tangy dipping sauce for an extra flavor kick. The cheesy topping makes it a crowd-pleaser at gatherings.

For storage, keep any leftovers in an airtight container in the fridge for up to three days. Reheat individual portions in the microwave or pop them back into a preheated oven at 350°F (175°C) to retain that gooey cheese texture. You can also freeze leftovers for up to two months; just ensure it’s well wrapped to prevent freezer burn.

Ingredients

Fresh vegetables
Rice
Cheese

Ingredients

2 cups cooked rice
1 cup zucchini, diced
1 cup bell peppers, diced
1 cup spinach, chopped
1 cup shredded cheese (cheddar or mozzarella)
1/2 cup milk
2 eggs
1 tsp garlic powder
1 tsp onion powder
Salt and pepper to taste
1 tbsp olive oil
Fresh herbs (thyme, basil) for garnish

Make sure to season well for the best flavor.

Instructions

Follow these steps for a perfect bake!

Preheat the oven

Preheat your oven to 375°F (190°C). Grease a baking dish with olive oil.

Combine ingredients

In a large bowl, mix the cooked rice, diced zucchini, bell peppers, spinach, garlic powder, onion powder, salt, and pepper. Stir in the milk and eggs until well combined.

Transfer to baking dish

Pour the mixture into the greased baking dish and spread evenly. Top with shredded cheese.

Bake

Bake in the preheated oven for 25-30 minutes or until the top is golden and set.

Serve

Let it cool for a few minutes before slicing. Garnish with fresh herbs and enjoy!

Pair this dish with a fresh salad for a complete meal.

Pro Tips

Feel free to substitute your favorite vegetables or add some cooked protein like chicken or beans for extra heartiness.

Ingredient Substitutions to Consider

In this recipe, the shredded cheese adds a comforting, creamy layer that ties all the flavors together. However, if you're looking for a dairy-free option, vegan cheeses or nutritional yeast can work as a substitute. Keep in mind that non-dairy cheeses may melt differently, so choose brands known for their melting qualities.

If you don't have eggs on hand or want a vegan alternative, consider using ground flaxseed mixed with water as a binding agent. Mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water and let it sit for a few minutes until it becomes gel-like. This can help hold the ingredients together just as effectively.

Troubleshooting Your Bake

If your bake comes out too dry, it might be due to overbaking or not enough moisture from the eggs or milk. Always check for doneness by looking for a clean knife inserted in the center—if it comes out with a bit of moisture but not wet, it's just about perfect. You can also consider adding a bit more milk or mixing in some vegetable broth next time for additional moisture.

On the other hand, if the bake is too wet, ensure that the vegetables you choose are well-drained, especially if you're using frozen ones. It might also help to bake them separately first to release excess moisture before incorporating them into the bake.

Scaling the Recipe Up or Down

If you're cooking for a larger crowd, scaling up the recipe is easy. Simply double the ingredients and use a larger baking dish. Keep an eye on the baking time, as larger quantities may require an additional 5-10 minutes to cook through properly. Just ensure that the center reaches a firm, set consistency.

Conversely, if you want to make a smaller batch, you can halve the recipe and use a smaller baking dish, such as an 8x8 inch pan. Just adjust the cooking time slightly, checking for doneness at the lower end of the recommended time to avoid overcooking.

Questions About Recipes

→ Can I use quinoa instead of rice?

Absolutely! Quinoa makes a great substitute for rice in this recipe.

→ How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days.

→ Can I freeze this dish?

Yes! You can freeze the uncooked bake for up to 2 months. Just add a few extra minutes to the baking time if cooking from frozen.

→ What other veggies work well?

Carrots, peas, and broccoli are also great choices. Use whatever is in season!