Cheesy Zucchini Casserole Recipe

A golden cheesy crust seals in the fluffy, moist and creamy center of this zucchini casserole. An easy and irresistibly delicious zucchini casserole recipe | natashaskitchen.com

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

A golden cheesy crust seals in the fluffy, moist and creamy center of this zucchini casserole. An easy and irresistibly delicious zucchini casserole recipe | natashaskitchen.com

Ingredients for Zucchini Casserole:

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

A golden cheesy crust seals in the fluffy, moist and creamy center of this zucchini casserole. An easy and irresistibly delicious zucchini casserole recipe | natashaskitchen.com

*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!). 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. Dash seasoning.

A golden cheesy crust seals in the fluffy, moist and creamy center of this zucchini casserole. An easy and irresistibly delicious zucchini casserole recipe | natashaskitchen.com

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.

A golden cheesy crust seals in the fluffy, moist and creamy center of this zucchini casserole. An easy and irresistibly delicious zucchini casserole recipe | natashaskitchen.comA golden cheesy crust seals in the fluffy, moist and creamy center of this zucchini casserole. An easy and irresistibly delicious zucchini casserole recipe | natashaskitchen.com

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

4.8 from 10 reviews
Prep time:
Cook time:
Total time:
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!
Author:
Skill Level: Easy
Cost To Make: $6-$8 Varies by Season
Serving: 6 to 8 as a side dish

Ingredients

  • 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

Instructions

Prep: Preheat oven to 400˚F and butter a 9x13 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 ⅔ cup sour cream with ½ 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 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.

Notes

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

If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen

A golden cheesy crust seals in the fluffy, moist and creamy center of this zucchini casserole. An easy and irresistibly delicious zucchini casserole recipe | natashaskitchen.com

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?

A golden cheesy crust seals in the fluffy, moist and creamy center of this zucchini casserole. An easy and irresistibly delicious zucchini casserole recipe | natashaskitchen.com

Read comments/reviewsAdd comment/review

  • Barbara
    August 16, 2017

    Delicious !!! My family love it. I recommend for sure, do it without thinking, you will not regret. Good job Natasha !!! Reply

    • Natasha's Kitchen
      August 16, 2017

      I’m happy to hear how much you and the family enjoy the recipe! Thanks for sharing your great review Barbara! Reply

  • Lucy
    August 4, 2017

    Hey Natasha!
    Thanks for a great recipe!
    So I had made this dish on Tuesday, it was eaten all too fast by my kids and husband. They insisted for me to make it again ,soon! Today I made it again , but twisted things around.
    I made this dish into a dessert, I didn’t put seasonings or onions, and kept everything else the same,but I put sugar instead. It’s actually pretty good! Reply

    • Natasha's Kitchen
      August 5, 2017

      You’re welcome Lucy! I’m glad to hear how much your family enjoys the recipe! Thanks for sharing your excellent review! Reply

  • Kim
    August 4, 2017

    Hi Natasha, what can i substitute for Mexican cheese? Thanks. Reply

    • Natasha
      natashaskitchen
      August 4, 2017

      Hi Kim, Monterey Jack or even Mozarella cheese would work 🙂 Reply

      • Kim
        August 7, 2017

        Hi Natasha, thank you for your responded. I’ve just made it with Mozzarella cheese, it turned out wonderful ! I served it with Tabasco sauce too. Thanks again for another great meals. Reply

        • Natasha's Kitchen
          August 7, 2017

          My pleasure Kim! I’m so glad to hear how much you enjoy the recipe! Thanks for sharing your fantastic review! Reply

  • Natasha
    July 30, 2017

    Made this today – turned out ok but accumulates quite a bit of water at the bottom of the dish and when cut, doesn’t hold well together. I think adding four to the recipe would take care of that. Also garlic or garlic powder would add more flavor. Overall, a good recipe- thank you. Keep zucchini recipes coming- we have a ton in our garden now and running out of ideas. Reply

    • Natasha
      natashaskitchen
      July 31, 2017

      Hi Natasha, dos you make sure to squeeze or the excess liquid from zucchini – that definitely helps. Also, make sure you let it rest for a little bit when it comes out of the oven and then it is easier to cut and holds together better. Reply

  • Luda
    July 30, 2017

    gosh Natasha! I made this yesterday and it’s so soooooo good. Thank you so much Reply

    • Natasha's Kitchen
      July 31, 2017

      You’re welcome Luda! I’m glad you enjoy the recipe! Thanks for sharing 🙂 Reply

  • July 27, 2017

    I’m so glad I stumbled across this recipe. I’m always on the look out for new zucchini recipes (I think zucchini is my favourite summer vegetable/ fruit!), and this one looks awesome! 😀 Reply

    • Natasha's Kitchen
      July 28, 2017

      It is so simple and delicious! If you decide to make it, please let me know what you think James! 😀 Reply

    • August 2, 2017

      It turned out great Natasha, it was the perfect side to dinner last night! Reply

      • Natasha's Kitchen
        August 2, 2017

        Awesome, I’m glad to hear that James! Reply

  • Chelsea
    July 27, 2017

    Looks delicious! About how many cups of shredded zuchinni did you use? Reply

    • Natasha
      natashaskitchen
      July 27, 2017

      Oh now I wish I had measured it that way! I would guess 7 to 8 cups shredded before squeezing out the juice. Reply

      • Chelsea
        July 27, 2017

        Thank you! Making it right now and adding crumbled sausage! 😋 Reply

        • Natasha's Kitchen
          July 27, 2017

          My pleasure Chelsea! Reply

  • Oksana
    July 27, 2017

    Thank u for this recipe!! I have a bunch in my garden and I was thinking of recipes ! Lifesaver! Will try it! Reply

    • Natasha's Kitchen
      July 27, 2017

      You’re welcome Oksana! Please let me know what you think of the recipe! Reply

  • What a wonderful way to use up a bounty of summer zucchini! Reply

    • Natasha's Kitchen
      July 27, 2017

      Thanks, I agree! 🙂 Reply

  • Andrea
    July 27, 2017

    Hi Natasha! Can I know if I can replace the zucchini with broccoli? I am not a fan of zucchini and neither is my family. Thank you!!! Reply

    • Natasha
      natashaskitchen
      July 27, 2017

      Hi Andrea, I haven’t tried with broccoli so I’m not 100% sure but I do think it would be worth an experiment 🙂 Reply

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