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A golden cheesy crust seals in the fluffy, moist and creamy center of this zucchini casserole. This zucchini bake recipe is easy, irresistibly delicious and a great way to use up extra garden vegetables since it is loaded with 3 pounds of zucchini!
This recipe has simple ingredients and comes together quickly, making it ideal for busy weeknights. This is the best kind of comfort food – so satisfying but light being mostly vegetables, well technically fruit because zucchini is a fruit – seriously!
Every year, Mom grows enough zucchini in her yard to feed a small army so we are always on the lookout for new zucchini recipes! My Mother-in-law shared this recipe with my husband and it quickly became a new favorite. P.S. Have you tried our all-time favorite zucchini recipe?
Ingredients for Zucchini Casserole:
The ingredients in this zucchini rice casserole are so simple and basic but they are a winning combination of flavor and texture.
*To cook rice for this recipe, you will need 1 cup of uncooked rice. Here is an easy tutorial from Olga’s Flavor Factory on how to cook white rice.
How to Make Zucchini Casserole Recipe:
Prep: Preheat oven to 400˚F and butter a 9×13 baking casserole dish.
1. Grate zucchini on the large holes (the grating attachment on a food processor makes it so easy!). You should get 7 to 8 cups before squeezing dry. Transfer grated zucchini to a colander over the sink and stir in 1 tsp salt. Let stand for 10 min, stirring a couple of times then squeeze out the excess moisture with your hands. Transfer drained zucchini to a large mixing bowl.
2. Mix 2/3 cup of sour cream with 1/2 tsp baking powder and let it stand while zucchini drains (8-10 min).
3. Into the mixing bowl with drained zucchini, stir in 4 eggs and sour cream mixture.
4. Add cooked rice and 2 cups shredded cheese. Stir in 1/2 cup chives, 1/2 tsp salt and 1/2 tsp Mrs. Dashseasoning.
5. Pour mixture into buttered casserole dish and lightly spread 1/3 cup sour cream over the top. Sprinkle remaining 1 cup of cheese over the surface and bake uncovered in the center of your oven at 400˚ for 40 min. Let it stand for 10 min before serving.
This zucchini bake was on the menu twice last week and it disappeared fast! It tastes like comfort food but in a light and feel good way. I love the light sweetness of the zucchini, the salty crust and moist creamy center. I find this dish completely irresistible and I hope you love it as much as we do!
Cheesy Zucchini Casserole
4.96 from 128 votes
Author: Natasha of NatashasKitchen.com
A golden cheesy crust seals in the fluffy, moist and creamy center of this zucchini casserole. This zucchini casserole recipe is easy, irresistibly delicious and a great way to use up extra garden vegetables!
Prep Time: 20 minutes mins
Cook Time: 40 minutes mins
Total Time: 1 hour hr
Ingredients
Servings: 8 people a side dish
- 3 lbs green zucchini (6 medium)
- 1 1/2 tsp salt, divided (1 tsp for sprinkling and 1/2 tsp for casserole)
- 2 cups cooked white rice*
- 1 cup sour cream, (divided into 2/3 and 1/3)
- 1/2 tsp baking powder
- 4 eggs (large)
- 1/2 tsp Mrs Dash seasoning, or your favorite salt-free seasoning
- 8 oz Colby jack cheese, 3 cups shredded (or use Mexican cheese)
- 1/2 cup chives, chopped, plus more for garnish
Instructions
Prep: Preheat oven to 400˚F and butter a 9x13 casserole dish.
How to Make Zucchini Casserole:
Grate zucchini on the large holes (or the grating attachment on a food processor). Transfer grated zucchini to a colander over the sink and stir in 1 tsp salt. Let stand 10 min, stirring a couple of times then squeeze out the excess moisture with your hands. Transfer drained zucchini to a large mixing bowl.
Mix 2/3 cup sour cream with 1/2 tsp baking powder and let stand while zucchini drains (8-10 min).
Into the mixing bowl with drained zucchini, stir in 4 eggs and sour cream mixture.
Add cooked rice and 2 cups cheese. Stir in 1/2 cup chives, 1/2 tsp salt and 1/2 tsp
Mrs Dash seasoning.
Pour mixture into buttered casserole dish and spread 1/3 cup sour cream over the top. Sprinkle remaining 1 cup cheese over the surface and bake uncovered on the center rack at 400˚ for 40 min. Let stand for 10 min before serving.
Notes
*To cook rice for this recipe, you will need 1 cup of uncooked rice.
Nutrition Per Serving
279kcal Calories18g Carbs13g Protein17g Fat9g Saturated Fat123mg Cholesterol675mg Sodium603mg Potassium1g Fiber5g Sugar1030IU Vitamin A32.2mg Vitamin C285mg Calcium1.4mg Iron
- Full Nutrition Label
- Nutrition Disclosure
Nutrition Facts
Cheesy Zucchini Casserole
Amount per Serving
Calories
279
% Daily Value*
Fat
17
g
26
%
Saturated Fat
9
g
56
%
Cholesterol
123
mg
41
%
Sodium
675
mg
29
%
Carbohydrates
18
g
6
%
Fiber
1
g
4
%
Sugar
5
g
6
%
Protein
13
g
26
%
Vitamin A
1030
IU
21
%
Vitamin C
32.2
mg
39
%
Calcium
285
mg
29
%
Iron
1.4
mg
8
%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Side Dish
Cuisine: American
Keyword: Zucchini Casserole
Skill Level: Easy
Cost to Make: $
Calories: 279
If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen
This zucchini casserole is the perfect way to use sweet summer zucchini and a great way to re-purpose leftover white rice.
Q: Do you have a go-to recipe for summer zucchini?
Natasha Kravchuk
