Cheesy Zucchini Casserole Recipe

Cheesy Zucchini Casserole Recipe


  • 6 medium (3 lbs) green zucchini
  • 1½ tsp salt, divided (1 tsp for sprinkling and ½ tsp for casserole)
  • 2 cups cooked white rice*
  • ⅔ cup + ⅓ cup sour cream, divided
  • ½ tsp baking powder
  • 4 large eggs
  • ½ tsp Mrs Dash, or your favorite salt-free seasoning
  • 8 oz block (3 cups shredded) Colby jack or Mexican cheese
  • ½ cup chives or green onion, chopped, plus more for garnish


Prep: Preheat oven to 400˚F and butter a 9×13 casserole dish.

How to Make Zucchini Casserole:

  1. 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.
  2. Mix sour cream with baking powder and let 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 cheese. Stir in ½ cup chives, ½ tsp salt and ½ tsp
  5. Mrs Dash seasoning.
  6. Pour mixture into buttered casserole dish and spread ⅓ 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.


*To cook rice for this recipe, you will need 1 cup of uncooked rice.

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