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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. Dash seasoning.
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
Ingredients
- 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
Nutrition Per Serving
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.
Tried your zucchini casserole recipe… the best ever! Thank you so much!
Thank you Fely! I’m so happy you enjoyed that!
I make something similar and also add immo crab to it and more cheese – yummy
Thank you for sharing that with us!
Hi Natasha! We don’t have Mrs Dash in our country. What should I do?
HI Fizza, an all-purpose salt-free seasoning mix will work well; it doesn’t have to be the Mrs. Dash brand, just your favorite seasoning mix.
First, thank you for including the weight of the zucchini! A “medium” zucchini means different thing to different people! I’ve always removed the moisture by rolling up in a natural fiber tea towel and twisting ends in opposing directions. Does anyone else do that?
Hi Nancy! That is a great idea! Many people also use cheesecloth but a natural fiber tea towel would be easier to clean and reuse. Thanks for sharing!
Can you make this the day before, refrigerate and bake the next morning. I need to have it for a church lunch at 9:30 for delivery. Tomorrow…😬
Hi Alicia, I’m sorry I missed your comment earlier! I honestly haven’t experimented with making this particular recipe ahead like that so I’m not sure if the zucchini would get soft and release more juice. If you experiment, please let me know how it goes! I wish I could be more helpful on that.
Can you make this without the rice for low carb?
Hi Victoria, I haven’t tried it without rice since rice makes up a good portion of this recipe and helps it keep it’s form. If you experiment with anything else, let me know! I do have a cabbage pie recipe coming next week which might give you ideas – it may be a good candidate for shredded zucchini – giving me ideas here ;).
I might try it and see what happens. Experiment!
Thank you!
You’re welcome! Please do Victoria!
I also was wondering if you could sub some cauliflower ‘rice’. I’m sure it would change the texture, but still might be worth a try 🙂
Hi Carol that is a brilliant idea!! I love it! 🙂
That’s a fantastic idea!
I made with cauliflower rice and it worked great.
I am definitely going to try that!
Prepared this dish for a party. Everybody loved it! To boost nutrition I used brown rice. Nobody cared about the health factors, but everyone enjoyed eating it. Thank you, Natasha, for easy and foolproof recipes!
My pleasure Olga! I’m glad to hear the recipe is a hit. Thanks for sharing your wonderful review!
This dish was delicious, but more work than indicated. Great meal itself.
Hi Gary, I am so glad you enjoyed the recipe! If you have a grater attachment on a food processor, it will cut the prep time in half 🙂
Can you cook and freeze or freeze then cook? Thanks!!
I haven’t tried freezing leftovers only because it didn’t last that long :). I would not suggest freezing and then cooking since after potatoes and zucchini are salted, they start to get juicy if not baked right away. Maybe someone else has experimented with freezing? Let us know if you have any insights into this! Thanks in advance 😉
I tried freezing leftover to save some for my hubby’s lunchtimes. It worked perfect for us) at least no complaints
I’m so glad to hear that! Thank you for reporting back 🙂
Hello. Will be making this for a party this weekend and can’t wait to try this! I’ll be making a lot of different sides so was wondering whether this could be made a day or 2 in advance and reheated before serving.
Hi Ellen, I think that could work. This one is best fresh but does reheat well 🙂
Thanks for great recipe! Followed it exactly- was not runny at all. I added more onion and would add garlic next time. Deeeelicious!
My pleasure Sandi! I’m glad you enjoy it! Thanks for sharing your review with other readers!
Yummy! This is a fantastic way to use up the ever-growing pile of zucchini we have in our garden. I replaced the sour cream with 2% fat yogurt and replaced the rice with a shredded chicken. My husband willingly ate it as left-overs, and that’s is a practical feat for him to want left-overs. I think next time I’ll try this with my favorite staunchy cheeses, like parmsean or asiago. Will make again!
I’m happy to hear you both enjoy the recipe so much! Thanks for sharing your fantastic review Vanessa! 🙂
This recipe is fricken deee-licious! I followed it exactly, and though it’s perfect, I’m inspired to try it with other veggies/mix-ins. A MUST TRY recipe! Thanks for sharing it!
You’re welcome Kati! I’m happy to hear how much you enjoy the recipe! Thanks for sharing your excellent review!
Hi Natasha
Thank u so much for this awesome zucchini dish. We LOVED it!!! Big hit with the kids n husband kept going for seconds, n thirds n fourths lol u get the picture it was gone in no time. I added frozen bacon that I cut into very small pieces n I used basmati rice. Turned out superb. Thank u again… ur awesome love all ur recipes 🙂 God Bless You n ur family.
Hello Tanya! I’m happy to hear your family enjoys the recipes as much as mine does! Thanks for following and sharing your excellent review! God Bless 🙂
I made it! I am not a huge fan of zucchini but got a huge one from my sister in law. It’s delicious and will make it again! I cooked rice in chicken stock, so it’s got a nicely balanced saltyness from the cheese and rice and a little bit of sweetness from the zucchini
I’m so glad to hear you enjoy the recipe Janine! Thanks for sharing your wonderful review!
Do you think I can add a can of chicken to this recipe, would it work?
Thank you
Hi Alena, I haven’t tried that but I don’t see why not! Just be sure it is well drained. Let me know how it turns out 🙂
Thank you for your fast reply! I added a can of Trader Joe’s canned chicken and the whole dish tasted amazing 😀 Thank you for your awesome recipes!
You’re welcome Alena! Thanks for following 🙂
This recipe is awesome. Instead of rice, I used 1/2 cup cooked quinoa to 1 cup of water until it was absorbed….about 25 minutes. Nice protein to add to the recipe. Rice bloats me…. I also cut the recipe in 1/2 for just 2 people. I used 2 zuchinni about 8-9 inches long. Nice, cheesy and creamy….loved it!
Awesome! I’m glad to hear how much you enjoy the recipe Lori! Thanks for sharing your fantastic review with other readers!
Sounds wonderful but I am not sure of how much 6 med zucchini is? Mine are different sizes. Aprox how many cups of grated would that equal?
Hi Dana, I would guess 7 to 8 cups shredded before squeezing out the juice.
Thanks for this great recipe – reminded us of lazy holubtsi. Delicious and a great way to use all that zucchini!!
You’re welcome Linda! I’m glad you enjoy the recipe! Thanks for sharing your great review! 🙂
Made this for the first time tonight. It was a huge hit, especially with my sometimes picky daughter and my husband. Loved using zucchini and chives from our garden! And bonus: the house smelled wonderful.
I’m glad to hear the whole family enjoys this recipe! Thanks for sharing your excellent review Heather!