Although the heat of the summer is on, zucchini are in full swing, and I’ve been baking them quite often. This new recipe is a homestyle favorite, combining rice, baby bellas, zucchini, onions, and cream sauce. It’s super simple and perfect for that massive crop of fresh zucchini.


 

Summer Zucchini Bake

5 from 1 vote
Prep Time 15 mins
Cook Time 45 mins
Total Time 1 hr
Course Main Dish, Side Dish
Cuisine Vegan
Servings 1 casserole dish

Ingredients
  

  • 1 tablespoon olive oil
  • 1 cup white rice
  • 8 ounces baby bella mushrooms, sliced
  • 2 zucchini, diced
  • 1 white onion, diced
  • 1 and 1/2 cup cashew cheese sauce link to recipe below

Instructions
 

  • Cook the rice according to package directions and set aside. Meanwhile, heat the oven to 350, chop your veggies, and make the cheese sauce.
  • In a saute pan, pour the olive oil, then cook the veggies over medium heat for about 8 minutes. Set aside.
  • In a casserole dish, combine the rice, veggies, and cheese sauce, stir well, cover and then bake at 350 for 30 minutes, until the edges are golden.

Notes

My go-to cheese sauce (just hold the jalapeños for this recipe, unless you wanna spice it up)
Tried this recipe?Let us know how it was!