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

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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

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:

The ingredients in this zucchini rice casserole are so simple and basic but they are a winning combination of flavor and texture.

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!). 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.

Two photos of zucchini spirals in a bowl one being salted and one squeezed by a hand

2. Mix 2/3 cup of sour cream with 1/2 tsp baking powder and let it stand while zucchini drains (8-10 min).

Two photos of a mixture for cheesy zucchini casserole

3. Into the mixing bowl with drained zucchini, stir in 4 eggs and sour cream mixture.

Two photos of zucchini being prepared for a cheesy zucchini casserole

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.com

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 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!

Natasha's Kitchen Cookbook

Cheesy Zucchini Casserole

4.96 from 128 votes
Author: Natasha of NatashasKitchen.com
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 casserole recipe is easy, irresistibly delicious and a great way to use up extra garden vegetables!
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour

Ingredients 

Servings: 8 people a side dish
  • 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

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

    Nutrition Per Serving

    279kcal Calories18g Carbs13g Protein17g Fat9g Saturated Fat123mg Cholesterol675mg Sodium603mg Potassium1g Fiber5g Sugar1030IU Vitamin A32.2mg Vitamin C285mg Calcium1.4mg Iron
    Nutrition Facts
    Cheesy Zucchini Casserole
    Amount per Serving
    Calories
    279
    % Daily Value*
    Fat
     
    17
    g
    26
    %
    Saturated Fat
     
    9
    g
    56
    %
    Cholesterol
     
    123
    mg
    41
    %
    Sodium
     
    675
    mg
    29
    %
    Potassium
     
    603
    mg
    17
    %
    Carbohydrates
     
    18
    g
    6
    %
    Fiber
     
    1
    g
    4
    %
    Sugar
     
    5
    g
    6
    %
    Protein
     
    13
    g
    26
    %
    Vitamin A
     
    1030
    IU
    21
    %
    Vitamin C
     
    32.2
    mg
    39
    %
    Calcium
     
    285
    mg
    29
    %
    Iron
     
    1.4
    mg
    8
    %
    * Percent Daily Values are based on a 2000 calorie diet.
    Course: Side Dish
    Cuisine: American
    Keyword: Zucchini Casserole
    Skill Level: Easy
    Cost to Make: $
    Calories: 279

    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

    Natasha Kravchuk

    Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.

    Read more posts by Natasha

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    Recipe Rating




    Comments

    • Fely Ybay
      July 13, 2018

      Tried your zucchini casserole recipe… the best ever! Thank you so much!

      Reply

      • Natashas Kitchen
        July 13, 2018

        Thank you Fely! I’m so happy you enjoyed that!

        Reply

    • PJ
      June 16, 2018

      I make something similar and also add immo crab to it and more cheese – yummy

      Reply

      • Natashas Kitchen
        June 16, 2018

        Thank you for sharing that with us!

        Reply

    • Fizza
      June 10, 2018

      Hi Natasha! We don’t have Mrs Dash in our country. What should I do?

      Reply

      • Natasha
        June 10, 2018

        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.

        Reply

    • Nancy
      April 24, 2018

      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?

      Reply

      • Natasha
        natashaskitchen
        April 25, 2018

        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!

        Reply

    • Alicia
      April 21, 2018

      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…😬

      Reply

      • Natasha
        natashaskitchen
        April 22, 2018

        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.

        Reply

    • Victoria Gronkowski
      February 15, 2018

      Can you make this without the rice for low carb?

      Reply

      • Natasha
        natashaskitchen
        February 15, 2018

        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 ;).

        Reply

        • Victoria Gronkowski
          February 15, 2018

          I might try it and see what happens. Experiment!

          Thank you!

          Reply

          • Natasha's Kitchen
            February 15, 2018

            You’re welcome! Please do Victoria!

            Reply

          • Carol
            February 28, 2018

            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 🙂

            Reply

            • Natasha
              natashaskitchen
              February 28, 2018

              Hi Carol that is a brilliant idea!! I love it! 🙂

            • Victoria Gronkowski
              February 28, 2018

              That’s a fantastic idea!

      • Liz
        July 15, 2018

        I made with cauliflower rice and it worked great.

        Reply

        • Victoria Gronkowski
          July 16, 2018

          I am definitely going to try that!

          Reply

    • Olga
      January 24, 2018

      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!

      Reply

      • Natasha's Kitchen
        January 24, 2018

        My pleasure Olga! I’m glad to hear the recipe is a hit. Thanks for sharing your wonderful review!

        Reply

    • Gary Mouse
      September 20, 2017

      This dish was delicious, but more work than indicated. Great meal itself.

      Reply

      • Natasha
        natashaskitchen
        September 21, 2017

        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 🙂

        Reply

    • Kaila Ross
      September 10, 2017

      Can you cook and freeze or freeze then cook? Thanks!!

      Reply

      • Natasha
        natashaskitchen
        September 11, 2017

        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 😉

        Reply

        • Yelena
          February 20, 2018

          I tried freezing leftover to save some for my hubby’s lunchtimes. It worked perfect for us) at least no complaints

          Reply

          • Natasha
            natashaskitchen
            February 20, 2018

            I’m so glad to hear that! Thank you for reporting back 🙂

            Reply

    • Ellen
      September 7, 2017

      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.

      Reply

      • Natasha
        natashaskitchen
        September 7, 2017

        Hi Ellen, I think that could work. This one is best fresh but does reheat well 🙂

        Reply

    • Sandi
      September 7, 2017

      Thanks for great recipe! Followed it exactly- was not runny at all. I added more onion and would add garlic next time. Deeeelicious!

      Reply

      • Natasha's Kitchen
        September 7, 2017

        My pleasure Sandi! I’m glad you enjoy it! Thanks for sharing your review with other readers!

        Reply

    • Vanessa M.
      September 3, 2017

      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!

      Reply

      • Natasha's Kitchen
        September 4, 2017

        I’m happy to hear you both enjoy the recipe so much! Thanks for sharing your fantastic review Vanessa! 🙂

        Reply

    • Kati
      August 30, 2017

      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!

      Reply

      • Natasha's Kitchen
        August 30, 2017

        You’re welcome Kati! I’m happy to hear how much you enjoy the recipe! Thanks for sharing your excellent review!

        Reply

    • Tanya
      August 29, 2017

      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.

      Reply

      • Natasha's Kitchen
        August 29, 2017

        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 🙂

        Reply

    • Janine
      August 29, 2017

      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

      Reply

      • Natasha's Kitchen
        August 29, 2017

        I’m so glad to hear you enjoy the recipe Janine! Thanks for sharing your wonderful review!

        Reply

    • Alena T
      August 28, 2017

      Do you think I can add a can of chicken to this recipe, would it work?

      Thank you

      Reply

      • Natasha
        natashaskitchen
        August 28, 2017

        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 🙂

        Reply

        • Alena T
          August 28, 2017

          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!

          Reply

          • Natasha's Kitchen
            August 29, 2017

            You’re welcome Alena! Thanks for following 🙂

            Reply

    • Lori Kaknis
      August 27, 2017

      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!

      Reply

      • Natasha's Kitchen
        August 27, 2017

        Awesome! I’m glad to hear how much you enjoy the recipe Lori! Thanks for sharing your fantastic review with other readers!

        Reply

    • Dana Helder
      August 23, 2017

      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?

      Reply

      • Natasha
        natashaskitchen
        August 23, 2017

        Hi Dana, I would guess 7 to 8 cups shredded before squeezing out the juice.

        Reply

    • Linda Ewanchuk
      August 22, 2017

      Thanks for this great recipe – reminded us of lazy holubtsi. Delicious and a great way to use all that zucchini!!

      Reply

      • Natasha's Kitchen
        August 22, 2017

        You’re welcome Linda! I’m glad you enjoy the recipe! Thanks for sharing your great review! 🙂

        Reply

    • Heather
      August 21, 2017

      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.

      Reply

      • Natasha's Kitchen
        August 22, 2017

        I’m glad to hear the whole family enjoys this recipe! Thanks for sharing your excellent review Heather!

        Reply

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