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!). 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.

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

4.9 from 16 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

  • 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

  • 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

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