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Cheesy Zucchini Casserole

Cheesy Zucchini Casserole: Comfort Food Made Easy!

A delightful Cheesy Zucchini Casserole transforming surplus veggies into a comforting dish—easy to prepare for busy weeknights!
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Prep Time 15 minutes
Cook Time 40 minutes
Cooling Time 10 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Casserole
  • 3 lbs green zucchini Grate and drain to reduce excess water.
  • 1.5 tsp salt Divided; 1 tsp for draining zucchini, 1/2 tsp for mixture.
  • 2 cups cooked white rice Use 1 cup of uncooked rice.
  • 1 cup sour cream Divided into 2/3 and 1/3.
  • 0.5 tsp baking powder Provides lift and fluffiness.
  • 4 large eggs Binds the ingredients.
  • 0.5 tsp Mrs. Dash seasoning Imparts flavor without salt.
For the Cheesy Layer
  • 8 oz Colby Jack cheese Use any cheese blend.
  • 0.5 cup chives Chopped, plus more for garnish.

Equipment

  • 9x13-inch casserole dish
  • Colander
  • mixing bowl
  • Large grater

Method
 

Step-by-Step Instructions for Cheesy Zucchini Casserole
  1. Preheat your oven to 400°F (200°C) and butter the 9x13-inch casserole dish.
  2. Grate 3 pounds of zucchini into a colander, sprinkle with 1 teaspoon of salt, and let it sit for 10 minutes.
  3. In a medium bowl, combine 2/3 cup of sour cream with 1/2 teaspoon of baking powder.
  4. In a large bowl, combine drained zucchini, 4 large eggs, and the sour cream mixture.
  5. Fold in 2 cups of cooked white rice, 2 cups of shredded cheese, 1/2 cup of chopped chives, and seasonings.
  6. Transfer the mixture into the casserole dish, dollop with remaining sour cream, and sprinkle with remaining cheese.
  7. Bake uncovered for 40 minutes until bubbly and golden.
  8. Let sit for 10 minutes before serving.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 30gProtein: 12gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 200mgSodium: 500mgPotassium: 400mgFiber: 3gSugar: 2gVitamin A: 500IUVitamin C: 15mgCalcium: 300mgIron: 1.5mg

Notes

This recipe is a great way to utilize excess zucchini from your garden and can be tailored with various cheeses or added ingredients.

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