Cauliflower Rice Bake with Zucchini and Tomatoes (Gluten Free)

Cauliflower Rice Bake with Zucchini and Tomatoes (Gluten Free)

Today I’m going to offer you a delicious and nutritious vegetarian recipe. I used to make this recipe with white rice, but right now I’m trying to lose some weight and I decided to replace it with cauliflower rice. It turned out so good that I had to share it with you. The cauliflower rice bake with zucchini and tomatoes is low in calories and carbs. It is also very high in vitamins and fiber and gluten free. You can serve it as a side or main dish. I can assure you that it is very tasty, and you won’t miss the meat.

Cauliflower Rice Bake with Zucchini and Tomatoes

Why should you make this recipe?

This recipe is excellent for the Spring, because it contains mostly vegetables. Consuming more vegetables can help you feel healthier and more energized. Many of us gained some extra pounds during the Winter. Getting full on vegetables instead of simple carbs, sugars and red meat may help us get rid of them. The cauliflower rice bake with zucchini and tomatoes contains five different vegetables. All of them a rich in fiber, vitamins and antioxidants. There are so many benefits for you in a single serving.

This recipe is also gluten and grain free. It is suitable for people who avoid gluten and grains. People with celiac disease and gluten allergies can consume this meal without any worry. Furthermore, the casserole is low on carbohydrates and beneficial for those on keto and low carb diets.

Cauliflower Rice Bake with Zucchini and Tomatoes

Helpful Tips

To make this casserole you need to make cauliflower rice. I prefer making it in the food processor, but if you don’t have one you can also use a box grater. To make cauliflower rice in the food processor you can use the blade or the grater attachment. In this recipe I want you to sauté the rice before baking. This step is necessary to remove some of the funky cauliflower smell, to reduce the amount of water and to soften it a little bit.

Cooking the vegetables in advance takes some time but is needed. If you skip that step the consistency of your bake would be watery.

Make sure that the cauliflower rice is slightly cooled off before you add the cream cheese and eggs. The eggs could scramble if the pan is still hot.

Print Recipe
5 from 1 vote

Cauliflower Rice Bake with Zucchini and Tomatoes

Prep Time50 mins
Cook Time40 mins
Total Time1 hr 30 mins
Course: Main Course
Keyword: Cauliflower rice, gluten free, grain free, keto, low carb, tomatoes, zucchini

Ingredients

  • 1 head of cauliflower
  • 1 cup finely chopped onion
  • 3 medium sized garlic cloves chopped finely
  • 2 large eggs
  • 2 medium sized zucchini sliced thinly
  • 3 fresh tomatoes sliced thinly
  • 4 oz cream cheese at room temperature
  • ¼ cup fresh basil leaves chopped finely
  • 1 cup grated mozarella
  • 3 Tbsp olive oil
  • salt and pepper to taste
  • nonstick cooking spray

Instructions

  • Use a food processor or a grater to make the cauliflower rice.
  • Preheat a pan to medium high. Add a tablespoon of oil and the finely chopped onion and garlic in the pan. Sauté for a minute and then add the cauliflower rice. Cook for 3-5 minutes, add salt and pepper to taste and remove from the heat. Add the cream cheese and the chopped basil to the cauliflower rice and stir until is well incorporated.
    Cauliflower Rice Bake with Zucchini and Tomatoes
  • Slice the zucchini thinly. I used a mandolin. Season them with salt, pepper and some olive oil. Cook them in a pan or grill pan for about a minute a side.
  • Crack two eggs in a bowl and whisk them with a fork. Add them to the cauliflower rice, and stir well.
  • Preheat the oven to 400 F. Spray a 9 x 9 pan with nonstick cooking spray. Divide the cauliflower rice mixture to two equal parts. Then spread one part at the bottom of the pan as evenly as possible.
    Cauliflower Rice Bake with Zucchini and Tomatoes
  • On top of the cauliflower rice mixture place the zucchini.
    Cauliflower Rice Bake with Zucchini and Tomatoes
  • Peel and slice the tomatoes to thin slices.Then layer the tomatoes on top of the zucchini and season them with some salt.
    Cauliflower Rice Bake with Zucchini and Tomatoes
  • Continue layering until you are out of vegetables. Spread the rest of the cauliflower rice on top of the tomatoes, then more zucchini and finish with a layer of tomatoes.
  • Bake for 15 minutes. Then add the grated mozzarella on top and continue baking for 10 more minutes or until the cheese is melted and bubbly.
Cauliflower Rice Bake with Zucchini and Tomatoes

Other recipes you might like

Mediterranean Vegetarian Zucchini Boats

Low Carb Cauliflower Taco Casserole



2 thoughts on “Cauliflower Rice Bake with Zucchini and Tomatoes (Gluten Free)”

  • 5 stars
    This is super tasty. Used freshly picked cauliflower ,zucchini and tomatoes. The texture and taste is superb.

    • Thank you so much for the feedback. I’m so glad you liked it. You have no idea how happy you made me by cooking one of my recipes.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating