Air Fryer Rice, Vegetable & Gouda Casserole

Dice the carrot, zucchini, and bell pepper. Chop the mushrooms into small pieces. Place a parchment or silicone baking dish directly in the air fryer basket and add all the vegetables and mushrooms.

Drizzle the vegetables with olive oil and add a pinch of the salt and black pepper. Toss carefully with a spatula to coat everything evenly.

Air fry the vegetables and mushrooms until lightly browned and the excess moisture from the mushrooms and zucchini has cooked off.

Remove the basket and let the vegetables stand in the dish for 3–5 minutes. This short resting period prevents the raw eggs from starting to cook when they are added.

Add the cooked rice and grated Gouda to the warm vegetables. Add the remaining salt, black pepper, and garlic powder. Crack in the eggs and gently mix everything together until evenly combined. Smooth the mixture into an even layer.

Air fry until the egg and rice mixture is fully set in the center and feels firm when gently pressed.

Sprinkle the grated Parmesan evenly over the surface. Return the dish to the air fryer and cook until the cheese is melted and golden.

Remove the casserole from the air fryer and let it rest for 5 minutes. Finely chop the fresh parsley and sprinkle it over the top just before serving.