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 17 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

  • Oksana
    July 26, 2017

    It is absolutely delicious!!!! I would have never thought to combine zucchini and rice. It is very moist and light. I had to do one trick though. My kids don’t eat zucchini so I peeled the green. When they tried it they rolled their eyes with a delight))) Thank you for an easy but satisfying dish !! Reply

    • Natasha's Kitchen
      July 26, 2017

      You’re welcome Oksana! I’m happy to hear you family enjoys the recipe as much as mine does! Thanks for sharing your excellent review! 🙂 Reply

  • Tatyana
    July 26, 2017

    A tasty and healthy recipe! I omitted Mrs Dash spice and substituted a half cup of cheese with feta cheese. 5-star recipe all around. Thanks N’sK! Reply

    • Natasha's Kitchen
      July 26, 2017

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

  • Olviya Ivanov
    July 26, 2017

    You are killing it with the zucchini recipes! I made the zucchini fritters and was so surprised at how something so simple can taste so good! Reply

    • Natasha
      natashaskitchen
      July 26, 2017

      Thank you so much Oliviya! I’m so glad you enjoyed the fritters. I’m working on another zucchini recipe this week. We’re on a zucchini roll! 😉 We also have so many growing right now that we are forced to work with them 😉 Reply

  • Marguerite Michaud
    July 26, 2017

    Hello ! In the instruction, at the end of number 4, is it à 1/2 teaspoon of pepper? It is not written… Thank you very much. Marguerite Reply

    • Natasha
      natashaskitchen
      July 26, 2017

      Hi Marguerite, that is 1/2 tsp of Mrs. Dash which is an all-purpose salt-free seasoning. Reply

  • Stephanie
    July 26, 2017

    Could brown rice be substituted for white? Reply

    • Natasha
      natashaskitchen
      July 26, 2017

      Hi Stephanie, I think that would work just fine to use pre-cooked brown rice instead of white – even healthier! 🙂 Reply

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