Cheesy Zucchini Casserole Recipe

Cheesy Zucchini Casserole Recipe

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!

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!


  • 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


  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 2/3 cup sour cream with 1/2 tsp 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 1/2 cup chives, 1/2 tsp salt and 1/2 tsp
  5. Mrs Dash seasoning.
  6. 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.

I made this last night and it was a HIT!! Everyone loved it!!

- Miami Food Network -

Leave a comment

Please note, comments must be approved before they are published