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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

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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!

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Cheesy Zucchini Casserole

4.96 from 125 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: $6-$8 Varies by Season
    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

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    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

    Read comments/reviewsAdd comment/review

    • Vinnie p
      December 1, 2023

      Turned out great Nat , added 1/4 cup parm reggiano and tsp crushed Italian seasoning, use quinoa on hand …..the basics were great thank u
      Vinnie

      Reply

      • NatashasKitchen.com
        December 1, 2023

        That’s wonderful, Vinnie! Thank you for sharing.

        Reply

    • Philomena
      September 27, 2023

      I made the full size version, just for me! As others have said, I’d add a tad more seasoning etc next time. My question is, can I freeze it at all, please?
      Thanks.

      Reply

      • Natashas Kitchen
        September 27, 2023

        Thank you so much for sharing that with me, Philomena. I haven’t tried freezing leftovers only because they didn’t last that long :). I would not suggest freezing and then cooking since after salting potatoes and zucchini, 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!

        Reply

        • Philomena
          September 27, 2023

          Thank you very much for your speedy reply! I understand your reasoning for not freezing. I should have halved the ingredients! My final bake is already a little juicy as I’m not sure I squeezed enough water out of the courgettes. So, maybe freezing wouldn’t do that much harm. I’ll wait and see if anyone else has tried it. Even though a little juicy, still tasted great!

          Reply

    • Julie
      September 26, 2023

      This is a nice recipe. It needs more flavor, especially salt and pepper. It might benefit from a pinch of onion powder, garlic powder, and maybe a little cayenne pepper. The texture is nice and it’s a great side dish, especially when you have lots of zucchini in the summer.

      Reply

      • Natasha's Kitchen
        September 27, 2023

        Hi Julie, thank you for your good comments and feedback. Feel free to add more seasoning according to your preference. Glad you liked it!

        Reply

    • Marilyn Stevens
      September 17, 2023

      I love this recipe. Cut the zuchinni into quarter moons instead of shredding. I replaced the sour cream with Greek yogurt. Added a few extra spices, basil, garlic & onion powder. Then I mixed up the cheeses to use what I had, Old Cheddar in the filling & a mix of mozzarella & parmesan for the top.

      Reply

      • Natasha's Kitchen
        September 18, 2023

        Hi Marilyn, thank you for sharing. Great to hear that you loved the result!

        Reply

    • Jill
      August 25, 2023

      Made your cheesy zucchini bake. So good. Going to make your zucchini muffins.

      Reply

      • NatashasKitchen.com
        August 25, 2023

        Hi Jill! So glad you loved it. I hope you love the muffins too.

        Reply

    • Laura
      August 9, 2023

      You should add variations and mention that it’s a vegetarian dish. I eat low carb/keto so I emitted the rice, added more eggs and cooked breakfast sausage meat. My family liked it including my small children.

      Reply

      • NatashasKitchen.com
        August 9, 2023

        Hi Laura! Thank you for sharing your experimentation with the recipe!

        Reply

    • Janice
      August 8, 2023

      This recipe is in my oven right now! I know it will be great! I turn to you when I’m looking for recipes because I have made so many delicious recipes from your website! Next step is to buy your book. A big congratulations! I feel like I know you I spend so much time watching your videos.

      Reply

      • Natasha's Kitchen
        August 8, 2023

        Thank you so much, Janice. I hope you’ll love it and all the other recipes that you will try,. Thanks for your interest in my cookbook too!

        Reply

    • marnie keating
      August 5, 2023

      Excellent recipe thank you, made today. Used sea salt and added some melted butter to sour cream and was divine!

      Reply

      • NatashasKitchen.com
        August 5, 2023

        Sounds wonderful, Marnie!

        Reply

    • Lori
      August 5, 2023

      Hi Natasha,
      My question, can I substitute plain Greek yogurt for the sour cream?

      Reply

      • NatashasKitchen.com
        August 5, 2023

        Hi Lori! That would be fine.

        Reply

    • Susan
      July 4, 2023

      Do you think this could be made the day before? Either make and bake the next day or heat up the next day?

      Reply

      • NatashasKitchen.com
        July 4, 2023

        Hi Susan! I have not tested that. They start to juicy if not baked right away so I’m not sure what the end result would be like.

        Reply

    • Anna M
      September 6, 2022

      This was a great recipe! I made a few changes, but I don’t think they altered the integrity of the recipe. I used riced cauliflower in place of the rice. I was short on sour cream and used regular plain yogurt (not Greek) to make up the difference. I used a mix of cheddar and jalapeno jack cheeses because that’s what I had on hand. I skipped the extra cheese and sour cream that were to go on top to make it slightly healthier, and honestly, I didn’t think it was necessary. But I do appreciate that the cheese on top makes a nicer presentation if you are serving company 🙂 I also think that the addition of some sage sausage would make it a great breakfast casserole. A dual-purpose recipe is a win-win in my book!!

      Reply

      • Natashas Kitchen
        September 7, 2022

        Thank you so much for sharing that with me, Anna!

        Reply

    • Jackie
      August 29, 2022

      Delicious way to use up garden zucchini. Really tasty recipe! Can’t wait to make it for the next family gathering!

      Reply

      • Natasha's Kitchen
        August 29, 2022

        Thank you for the great feedback, Jackie!

        Reply

    • Sandra
      August 14, 2022

      Follow up to my question about doing half the recipe, I used an 8″X8″ pan and my only sub was cheddar for Colby Jack (don’t have it here in this part of Canada) and 1 tsp. fresh dill instead of Mrs. Dash. I did bake it 40 minutes and it was excellent. It will do for 2 meals perfectly.

      Reply

      • Natasha's Kitchen
        August 14, 2022

        Very nice, Sandra and thanks a lot for sharing that with us. A lot of people have been asking about doing half the recipe.

        Reply

    • Sandra
      August 12, 2022

      If I wanted to only make a half recipe and used an 8″x8″ pan, would I cook it for less time because it won’t be as thick, maybe check at 30 minutes? There’s just 2 of us and it probably wouldn’t freeze well, so I’d like to make enough for 1 dinner and 1 leftover meal.

      Reply

      • NatashasKitchen.com
        August 13, 2022

        Hi Sandra! I have not tested it but most likely you’ll need to check it sooner and possibly bake it less. I would not recommend freezing this recipe.

        Reply

    • Anna
      July 15, 2022

      Has anyone tried freezing this? Uncooked or cooked? I’m swimming in zucchini right now and this would be awesome to pull out of the freezer on busy nights!

      Reply

      • Natashas Kitchen
        July 15, 2022

        Hi Anna, I haven’t tried freezing leftovers only because they didn’t last that long :). I would not suggest freezing and then cooking since after salting potatoes and zucchini, 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

    • Kirsten
      July 12, 2022

      Loved this recipe!!! Easy and makes a lot. Even so my teenage son ate almost half the pan.

      My only edit was to add some garlic scapes from my garden.

      Reply

      • Natashas Kitchen
        July 12, 2022

        That is the best when kids love what we moms make. That’s so great!

        Reply

    • jana
      April 30, 2022

      I made this exactly as written and it was DELICIOUS. I don’t know if adding the baking powder to the sour cream did something extra or what, but my 19 year old who only loves In-n-out burger finished it off when i was at work. Today i made it again, but used sauteed mushrooms and steamed broccoli instead of the zucchini and it was also amazing. Great framework for any casserole. Thank you Natasha!

      Reply

      • Natashas Kitchen
        April 30, 2022

        I’m so glad this was a hit, Jana!

        Reply

    • Faith
      April 19, 2022

      This was delicious. Did have to make some substitutions for some things I had on hand but turned out flavorful, moist (but not wet!) and filling too!

      Reply

      • Natashas Kitchen
        April 19, 2022

        Thank you for sharing your wonderful review, Faith! I’m so glad you enjoyed it!

        Reply

    • Kira
      October 17, 2021

      Has anyone tried making this without the eggs? We recently learned that a family member can’t eat eggs or potatoes, which are often used in egg replacer products.

      I’m thinking this should still be fine without the eggs or a replacement, but I’d love to hear from someone who has already tried it!

      Reply

      • Natasha's Kitchen
        October 17, 2021

        Hello Kira, I haven’t tried that yet to advise but maybe others can share if they have tried it and how it turned out?

        Reply

    • JoAnn
      September 27, 2021

      I made this recipe with Cauliflower rice instead of rice.
      It came out so Delicious!!

      Reply

      • Natasha's Kitchen
        September 27, 2021

        That’s a nice and healthier option. Thanks for sharing!

        Reply

    • Autumn
      September 23, 2021

      I get 2 cups shredded cheese out of an 8 oz. block of cheese, not 3.

      Reply

    • Vince C
      September 22, 2021

      Hello all, I had to try this recipe today. I have a lot of Zucchini in my garden this year. I basically stuck with Natasha’s recipe with only some minor changes. Wow this was great!! I really enjoyed it.
      Thank you much!

      Reply

      • Natashas Kitchen
        September 22, 2021

        I’m so happy you enjoyed it, Vince! Thank you so much for sharing that with me.

        Reply

    • Mandy
      September 14, 2021

      Hi Natasha, This looks amazing but how can I make it Keto friendly? Is there something I can replace the rice with? Maybe riced cauliflower?
      Thanks,
      Mandy

      Reply

      • Natashas Kitchen
        September 14, 2021

        Hi Mandy, one of my readers mentioned the following: “I made with cauliflower rice and it worked great.” I hope this helps!

        Reply

    • Suzette
      August 25, 2021

      This cheesy zucchini casserole is very yummy! I did exchange the white rice for brown and added an onion though.

      Reply

      • Natashas Kitchen
        August 25, 2021

        I’m so glad to hear that, Suzette! Thank you for your awesome review!

        Reply

    • Kim T
      August 17, 2021

      Pretty tasty a d smells sooo good cooking.. a couple of tips , next time I’ll put the zucchini in the salad spinner to get out more water. Otherwise I had to add about 2 tablespoons of flour and a little more rice to soak up the liquid. Added some cayenne pepper and a spicy Mrs. Dash along with garlic powder and a little garlic salt instead of regular salt to flavor it up. This one is a keeper!

      Reply

      • Natasha's Kitchen
        August 17, 2021

        Hello Kim, thank you for your good comments and suggestion. That is so useful!

        Reply

      • Mary
        September 15, 2021

        I don’t have a food scale, and my zucchini are giant (my garden got away from me). Can somebody convert the zucchini oz to cups for me?

        Reply

        • Natasha's Kitchen
          September 15, 2021

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

          Reply

    • Karen Clarkson
      August 12, 2021

      I made this recipe for a gathering of women friends and it was a big hit. Will make it for our next family gathering as it makes a good size dish. Thanks for posting this wonderful dish.

      Reply

      • Natashas Kitchen
        August 12, 2021

        That’s just awesome! Thank you for sharing your wonderful review, Karen! I’m so glad it was a hit!

        Reply

    • Irene
      August 2, 2021

      I usually love your recipes but not this one. I think it might have been the rice that turned me off.

      Reply

      • Natasha
        August 2, 2021

        Hi Irene, did you make sure to wring the zucchini dry to get out the excess water? Also, the rice is usually pretty mild and makes for a good filler, but shouldn’t distract from the dish. Did you possibly use a different kind of rice or not cook the rice long enough?

        Reply

        • Irene
          August 3, 2021

          I’m just not a fan of rice, but I know it’s good for me so I gave it a try. I did wring out the zucchini. It wasn’t watery at all. Next time I will try quinoa instead of rice. I use your recipes all the time and you are always my first go to.

          Reply

    • Rose
      August 1, 2021

      I adapted this a bit and used riced cauliflower in place of rice and plain Greek yogurt instead of sour cream. This was delicious! Next time I may substitute some of the grated cheese with parmesan and feta and see how that comes out.

      Reply

      • Natashas Kitchen
        August 2, 2021

        Thank you so much for sharing that with me. I hope you love it!

        Reply

    • Lindsey
      July 19, 2021

      It was very tasty, but tasted like a breakfast casserole lol 😂

      Reply

      • Natashas Kitchen
        July 19, 2021

        Thank you so much for sharing that with me, Lindsey! I bet this would be good for breakfast too!

        Reply

    • Rebecca Devera
      July 16, 2021

      It’s delicious! Can you freeze this?
      Thank you for sharing your recipe.

      Reply

      • Natashas Kitchen
        July 16, 2021

        Hi Rebecca, 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

    • Gigi
      July 16, 2021

      I’m going to try it without rice.

      Reply

    • Lina
      September 29, 2020

      I love your recipes because I love watching your blog. Easy, informative and funny! Thanks for sharing your amazing recipes.

      Reply

      • Natasha's Kitchen
        September 29, 2020

        You’re so welcome, Lina. Thank you for always checking out my videos and recipes on my website. Really appreciate it!

        Reply

    • Debra
      September 17, 2020

      Do you recommend using cold leftover white rice, or freshly cooked warm rice? I imagine the texture could be quite different depending? Thank you!

      Reply

      • Natashas Kitchen
        September 17, 2020

        Hi Debra, using leftover rice may work, I would make sure it’s not hard and cooked to package instructions. I hope you love this recipe!

        Reply

    • Olivia
      August 27, 2020

      This is my third time making this recipe. I follow the instructions exactly and it turns out amazing everytime. Great dish when I am inviting people over. My aunt and mother are addicted to this one ! They keep asking for the recipe. So delicious and wonderful. Thank you for the wonderful recipes.

      Reply

      • Natasha's Kitchen
        August 27, 2020

        That is fantastic! So great to know to your family loved this recipe. I hope they also love all the other recipes that you will try from us.

        Reply

    • Clea
      August 9, 2020

      Hi Natasha I want to try this but I’m a bit confused by the cheese measurements. It says 8 ozs then it says 3 cups but 8 ozs is only one cup. Thank you

      Reply

      • Natasha
        August 9, 2020

        Hi Clea, 8 oz is the weight measurement. If you were to fill measuring cups with shredded cheese, you would have 3 cups.

        Reply

        • Maureen
          July 24, 2021

          Yes, but your recipe calls for 8 ounces and then 3 cups. Which is it?

          Reply

          • Natashas Kitchen
            July 24, 2021

            You will need 8 oz of cheese (weigh measurement), equal to 3 cups of shredded cheese. You can choose to measure it by weight or by the cup.

            Reply

    • Julie
      August 6, 2020

      Loved this casserole! A great way to use up that zucchini this time of year. Question- does this freeze well?

      Reply

      • Natasha's Kitchen
        August 7, 2020

        So glad to hear that, Julie. 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

    • dorothy brady
      July 31, 2020

      absolutely delicious! I didn’t have enough sour cream so I added plain greek yogurt, tasted fine. I also have plenty of crookneck squash from the garden so I mixed it in with the zucchini and it was great. so far it’s a big hit! I had some pre grated zucchini that I used for another recipe so it had been well drained and I didn’t have any liquid on the bottom of the casserole, it was very light and fluffy, thanks for the great recipe!

      Reply

    • valeria
      July 18, 2020

      absolutely delicious didnt have sour cream used whip cream btw i bought by mistake i couda ate the whole thing by myself and of course u could add meat or shrimps or whatever to have a complete dinner. loved this now trying some of your other recipes you rock

      Reply

      • Natashas Kitchen
        July 18, 2020

        I’m so happy you enjoyed that. Thank you for sharing that with us!

        Reply

    • Patricia Aikens
      July 14, 2020

      This was delicious! I did, however, substitute riced cauliflower for the white rice. It turned out great and lower in calories. Loved it and will make it again.

      Reply

      • Natashas Kitchen
        July 14, 2020

        I’m so happy to hear that Patricia! Thank you for that wonderful review!

        Reply

      • Beth
        July 12, 2021

        I was wondering how riced cauliflower would work as I am following a WW (Weight Watchers) lifestyle. I frequently use half regular rice and half cauliflower rice in recipes.

        Reply

        • Natashas Kitchen
          July 12, 2021

          Hi Beth, one of my readers mentioned the following: “I made with cauliflower rice and it worked great.” I hope this helps!

          Reply

    • Susanna
      July 13, 2020

      This recipe is meticulously crafted and all of the quantities and timing are spot on. Based on personal preference, we added two medium onions, two shallots, and two cloves of garlic, sauteed until transluscent, and stirred them into the mix. We also added 1/2 tsp of white pepper and 1/4 tsp of nutmeg. We make this at least once a week during peak zucchini season.

      Reply

      • Natashas Kitchen
        July 13, 2020

        Thank you so much for sharing that with me Susanna! I’m so happy you enjoyed this!

        Reply

    • Brandon
      July 10, 2020

      Delicious! I used greek yogurt instead of sour cream and it came out great. Also, I mixed in some extra mushrooms and corn we had in the fridge. There was a little water in the bottom of the pan but did not effect the structural integrity of a slice. Am definitely making this again

      Reply

      • Natashas Kitchen
        July 10, 2020

        I’m so happy you enjoyed that. Thank you for sharing that with us!

        Reply

    • Sara Y
      May 18, 2020

      I just tried this recipe yesterday for Sunday brunch. I wish I could upload the pictures to my comment here rather than Instagram.

      I didn’t have zucchini on hand, so I used about 2.5 lbs of frozen broccoli and .05 lbs of cauliflower rice. I swapped sour cream for plain Greek yogurt, and didn’t have chives. I used my own salt seasoning vs. the salt + nonsalt seasoning. Despite all of my changes, it came out very good! It made more than a 13×9 dish, which is great for meal prep purposes. Thank you for the recipe!

      Reply

      • Natashas Kitchen
        May 18, 2020

        I’m happy to hear you enjoyed that Sara. Thank you for sharing that with us!

        Reply

      • DB
        July 31, 2020

        this comment is for Sara Y: how can you give this recipe 4 stars when you did not follow the recipe?

        Reply

        • Laura
          August 16, 2020

          Agreed! Make the recipe as written

          Reply

    • Oksana Branets
      February 19, 2020

      I made this last night and it was a HIT!! Everyone loved it!! I improvised a little and added fried mushrooms and 1 can (12.5oz) of drained (7oz) premium chunk chicken breast. It came out delicious!!
      Thank you, Natasha for helping so many of us in our every day life of cooking..

      Reply

      • Natashas Kitchen
        February 19, 2020

        That’s so great! Thank you for that wonderful feedback.

        Reply

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      February 15, 2020

      This blog about Cheesy Zucchini Casserole Recipe has
      helped me a lot, is very well written. I used this fat burner product and I reached the
      ideal weight. Kiss you All!

      Reply

      • Natashas Kitchen
        February 16, 2020

        That’s so awesome! Thank you so much for sharing that with us.

        Reply

    • Tanya Kornuta
      October 29, 2019

      Made it for first time and it is so delicious and easy to make! I substituted sour cream with plain Greek yogurt and it turned out very good. Thank you for the recipe!

      Reply

      • Natashas Kitchen
        October 29, 2019

        That’s just awesome, Tanya! Thank you for that great review!

        Reply

    • carole
      October 2, 2019

      I have been making a slightly different version of this casserole for over 40 years, and I have NEVER seen a similar one until now! The grated zucchini is the key, I believe. I nearly always get rave reviews on mine.

      Reply

      • Natashas Kitchen
        October 2, 2019

        That’s so great, Carole! Thank you for sharing that with me

        Reply

    • Victoria
      August 28, 2019

      Hi, Natasha!

      Do you think this recipe would still turn out well if I substitute a small onion in place of the chives?

      Reply

      • Natashas Kitchen
        August 29, 2019

        Hi Victoria, I haven’t tested that but I think it could work. If you experiment, let me know how you liked the recipe.

        Reply

        • Victoria
          August 29, 2019

          Hi, Natasha!
          I used 1/2 cup of small-diced onion in place of the chives and it turned out great! I bet it tastes even better with chives, lol!

          Hey, do you think you’ll ever publish a cookbook in the future?

          Reply

          • Natashas Kitchen
            August 30, 2019

            I’m so happy to hear that! Thank you for sharing your great review! Stay tuned, we are talking about creating a cookbook.

            Reply

    • Jen
      August 5, 2019

      I’ve now made this twice, omitting the rice both times, leaving everything else the same.
      My recommendation is, if you are going to omit the rice, make sure you have thoroughly dried the zucchini. I used a potato ricer, but using your hands and squeezing the shredded zucchini well should also work. Since the rice is already cooked anyway, the amount of liquid absorption would be fairly minimal, at least compared to uncooked rice.

      There was no excess liquid left in the pan after baking and resting and slicing. It’s a pretty quick meal to make overall, too.

      Reply

      • Natashas Kitchen
        August 5, 2019

        Love you take on this Jen! Thank you so much for sharing that with me.

        Reply

    • Joey
      August 4, 2019

      I make this also but substituted rice with stove top stuffing…adds lot# of flavor

      Reply

      • Natashas Kitchen
        August 4, 2019

        Thank you so much for sharing that with me.

        Reply

    • Gerianne Pulliam
      August 1, 2019

      Love the recipe. Found it last year and have been making ever since. This will be the 3rd time this year. There is only 2 of us but make the whole recipe. It keeps real good. Nice as a snack or side.

      Reply

      • Natashas Kitchen
        August 1, 2019

        That’s so great! It sounds like you have a new favorite!

        Reply

    • Sandi
      July 14, 2019

      We had our first zucchini of the season and included it in this recipe. I reduced the recipe considerably as it is just the 2 of us. It was outstanding, thank you.

      Reply

      • Natashas Kitchen
        July 15, 2019

        I’m so happy to hear you enjoyed that Sandi! Thank you for that awesome feedback!

        Reply

    • Doreen
      June 11, 2019

      My son picked this recipe out as a way to use his garden zucchini that he grew. So good! I’m glad he chose it. It was easy to make, and very light, almost had a quiche flavor to it. My picky pre-school age son ate seconds! Will absolutely make again.

      Reply

      • Natashas Kitchen
        June 11, 2019

        I’m so happy to hear that! Thank you for sharing your great review!

        Reply

    • Thomas C Smith Jr
      March 16, 2019

      This was a great meal! My wife and I both love zucchini and when I found this recipe and made it it was wonderful as a dinner and then leftovers for work lunch!

      Reply

      • Natashas Kitchen
        March 16, 2019

        Awww that’s the best! Thank you so much for sharing that with me :).

        Reply

    • Jenn
      February 16, 2019

      I would love to make this, but it’s an awful lot for just me and hubby. If I cut the recipe in half, what size baking dish would you recommend, and would I need to adjust the cooking time at all? Thank you!

      Reply

      • Natasha
        February 16, 2019

        Hi Jenn, yes that would work to cut the casserole in half. I would bake in a 9×9 square or you might even be able to fit it in a deep dish pie pan.

        Reply

    • Anna
      February 1, 2019

      Can a minced meat be added here? Would you suggest precooking it?

      Reply

      • Natashas Kitchen
        February 2, 2019

        Hi Anna! I haven’t tried that but here is what one of our readers wrote. “I added a can of Trader Joe’s canned chicken and the whole dish tasted amazing 😀 Thank you for your awesome recipes!” I hope that helps.

        Reply

    • Jill Derdelakos
      January 20, 2019

      I purchased a grater attachment for my mixer and this was the first recipe I tried out. It was delicious! “It eats like comfort food, but much lighter” is an accurate statement.

      Reply

      • Natashas Kitchen
        January 20, 2019

        I’m so happy to hear that! Thank you for sharing your great review!

        Reply

    • Jamie
      January 16, 2019

      I replaced the rice with ground beef for a low carb option as a main dish. It was delicious!

      Reply

      • Natashas Kitchen
        January 16, 2019

        I’m so happy to hear that! Thank you for sharing your great review!

        Reply

    • Andrea Manna
      November 12, 2018

      I have a question. Can you freeze this?

      Reply

      • Natashas Kitchen
        November 13, 2018

        I haven’t tried that Andrea. If you experiment I would love to know how you like it!

        Reply

    • Anda
      September 27, 2018

      I’ve cooked it with cottage cheese (or sour curd 9% in my country) instead rice. It comes very soft and moist with nice soft sour taste and keeps the form perfectly

      Reply

      • Natashas Kitchen
        September 27, 2018

        Thank you for sharing that with us, Anda!

        Reply

    • Amber P
      September 15, 2018

      This was delicious and such a good way to use up zucchini and eggs, which our garden and chickens provide in abundance! I made it a second time with leftover Mexican rice which was also very good. I used my spiralizer on the zucchini then chopped it up into smaller pieces which worked well and was easier than grating. Also, your method of draining the zucchini is a revelation!

      Reply

      • Natashas Kitchen
        September 15, 2018

        I’m so happy you like our method Amber! It speeds up the process quite a bit. Thank you for the awesome review!

        Reply

    • Cate
      August 23, 2018

      Having this tonight for the 1st time. Looks like an awesome recipe. Thanks!

      Reply

      • Natashas Kitchen
        August 23, 2018

        You’re welcome Cate!

        Reply

    • Kate
      August 14, 2018

      Hi Natasha, would this recipe work with grated mozzarella / parmesan cheeses? I have some that I need to use :). Thank you.

      Reply

      • Natashas Kitchen
        August 14, 2018

        Hi Kate. I think that would be fine. Several readers have reported switching up the cheese to a different kind with great results.

        Reply

        • Kate
          August 14, 2018

          Thank you, Natasha!

          Reply

    • Larry Claunch
      August 11, 2018

      This is delicious!! I made it with ingredients right from the garden! I added fresh corn cut off the cob and it was wonderful!

      Reply

      • Natashas Kitchen
        August 11, 2018

        That’s awesome! Thank you for sharing your wonderful review with us Larry!

        Reply

    • Jen
      July 27, 2018

      Going to try tomorrow in the crock pot. What do you think? Low for 4 hours?

      Reply

      • Natashas Kitchen
        July 27, 2018

        Great question Jen, honestly I haven’t tried that if you experiment please let us know how you like that!

        Reply

    • 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

    • 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

      • Dodie
        August 24, 2017

        Does this freeze well?

        Reply

        • Natasha
          natashaskitchen
          August 24, 2017

          Hi Dodie, I haven’t tried freezing it so I can’t really say. Maybe someone else has tried? Thanks in advance!

          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

    • James | Thyme to Mango
      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

      • James | Thyme to Mango
        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

    • Natasha @ Salt & Lavender
      July 27, 2017

      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

    • 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

    • R
      July 26, 2017

      Hi Natasha!
      Can I use Cheddar instead of Colby or Mexican cheese?

      Thank you

      Reply

      • Natasha
        natashaskitchen
        July 26, 2017

        Hi, I think a mild or medium cheddar would work well instead of Colby or Mexican. I probably wouldn’t add that much sharp cheddar though – it might overpower the dish.

        Reply

        • R
          July 26, 2017

          Thank you for your quick reply! I love your blog!! ❤️

          Reply

          • Natasha's Kitchen
            July 26, 2017

            My pleasure! I’m glad to hear that, thank you! 🙂

            Reply

    • 2pots2cook
      July 25, 2017

      You are my inspiration dear Natasha. Your creations, using simple available ingredients are exactly what I (or should I say “everybody”) appreciate the most. And also there is your kind and polite way to answer back to everyone…. you are really the best ! Thank you !

      Reply

      • Natasha's Kitchen
        July 26, 2017

        It’s my pleasure! Thank you for following and sharing your thoughtful comments! 🙂 <3

        Reply

    • Dorota
      July 25, 2017

      Amazing! I love zucchini.

      Reply

      • Natasha
        natashaskitchen
        July 25, 2017

        Thank you Dorota! I hope you enjoy this one! 🙂

        Reply

    • Barbara
      July 25, 2017

      My mouth is watering, I must try it for sure.

      Reply

      • Natasha
        natashaskitchen
        July 25, 2017

        I hope you love the recipe! 🙂

        Reply

    • Larissa
      July 25, 2017

      Do you think this will work with yellow squash and zucchini mixed? Or just yellow squash?

      Reply

      • Natasha
        natashaskitchen
        July 25, 2017

        Hi Larissa, yes I do think that would work great as a mix. We only planted green this year but you can do this with both 🙂

        Reply

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