We enjoyed this tasty casserole last night and had some left overs for lunch today. It’s simple to make and very filling.

Zucchini, Rice Casserole

Serving Size: 4


  • 1 cup brown rice
  • 2 teaspoons oil
  • 3 cups vegetable stock
  • 4 cups zucchini, cut in small cubes
  • 1-2 red bell peppers, de-seeded and cut in small cubes
  • 1 large onion, finely chopped
  • 1 cup soy yogurt
  • 3 tablespoons all purpose flour
  • 1/4 cup nutritional yeast
  • 1 teaspoon dry mustard
  • 3/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup non-dairy cheese, shredded or diced
  • 8 ounces tofu, cubed

Zucchini, Rice Casserole


  1. Heat the oil in a saucepan.
  2. Add the brown rice and sauté until glassy.
  3. Add the 3 cups of vegetable stock (alternatively water with a vegetable bouillon cube..
  4. Cook the rice until the water has been absorbed and the rice is soft. while the rice is cooking, chop the zucchini, onion, bell pepper and tofu.
  5. Preheat the oven to 375ºF/190ºC.
  6. Spray oven proof casserole dishes with oil.
  7. When the rice is done, remove from the heat and place in a large bowl.
  8. Mix the sauce by placing the yogurt in a medium bowl.
  9. Add the nutritional yeas, dry mustard, flour, salt and pepper.
  10. Add the zucchini, onions bell pepper pieces, non-dairy cheese and tofu pieces to the rice and gently mix.
  11. Add the sauce and stir to mix well.
  12. Spoon the mixture into the casserole dish.
  13. We garnished with a few slices of zucchini and chopped bell pepper.
  14. Place in the oven to bake for 30-45 minutes.
  15. When the top of the casserole is lightly golden brown, remove from the oven.


You can also add some chopped basil or thyme as well as corn.