Cheesy Zucchini Casserole Recipe
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A golden cheesy crust seals in the fluffy, moist and creamy center of this zucchini casserole. This zucchini bake recipe is easy, irresistibly delicious and a great way to use up extra garden vegetables since it is loaded with 3 pounds of zucchini!
This recipe has simple ingredients and comes together quickly, making it ideal for busy weeknights. This is the best kind of comfort food – so satisfying but light being mostly vegetables, well technically fruit because zucchini is a fruit – seriously!
Every year, Mom grows enough zucchini in her yard to feed a small army so we are always on the lookout for new zucchini recipes! My Mother-in-law shared this recipe with my husband and it quickly became a new favorite. P.S. Have you tried our all-time favorite zucchini recipe?
Ingredients for Zucchini Casserole:
The ingredients in this zucchini rice casserole are so simple and basic but they are a winning combination of flavor and texture.
*To cook rice for this recipe, you will need 1 cup of uncooked rice. Here is an easy tutorial from Olga’s Flavor Factory on how to cook white rice.
How to Make Zucchini Casserole Recipe:
Prep: Preheat oven to 400˚F and butter a 9×13 baking casserole dish.
1. Grate zucchini on the large holes (the grating attachment on a food processor makes it so easy!). You should get 7 to 8 cups before squeezing dry. Transfer grated zucchini to a colander over the sink and stir in 1 tsp salt. Let stand for 10 min, stirring a couple of times then squeeze out the excess moisture with your hands. Transfer drained zucchini to a large mixing bowl.
2. Mix 2/3 cup of sour cream with 1/2 tsp baking powder and let it stand while zucchini drains (8-10 min).
3. Into the mixing bowl with drained zucchini, stir in 4 eggs and sour cream mixture.
4. Add cooked rice and 2 cups shredded cheese. Stir in 1/2 cup chives, 1/2 tsp salt and 1/2 tsp Mrs. Dash seasoning.
5. Pour mixture into buttered casserole dish and lightly spread 1/3 cup sour cream over the top. Sprinkle remaining 1 cup of cheese over the surface and bake uncovered in the center of your oven at 400˚ for 40 min. Let it stand for 10 min before serving.
This zucchini bake was on the menu twice last week and it disappeared fast! It tastes like comfort food but in a light and feel good way. I love the light sweetness of the zucchini, the salty crust and moist creamy center. I find this dish completely irresistible and I hope you love it as much as we do!
Cheesy Zucchini Casserole
Ingredients
- 3 lbs green zucchini (6 medium)
- 1 1/2 tsp salt, divided (1 tsp for sprinkling and 1/2 tsp for casserole)
- 2 cups cooked white rice*
- 1 cup sour cream, (divided into 2/3 and 1/3)
- 1/2 tsp baking powder
- 4 eggs (large)
- 1/2 tsp Mrs Dash seasoning, or your favorite salt-free seasoning
- 8 oz Colby jack cheese, 3 cups shredded (or use Mexican cheese)
- 1/2 cup chives, chopped, plus more for garnish
Instructions
Prep: Preheat oven to 400˚F and butter a 9x13 casserole dish.
How to Make Zucchini Casserole:
- Grate zucchini on the large holes (or the grating attachment on a food processor). Transfer grated zucchini to a colander over the sink and stir in 1 tsp salt. Let stand 10 min, stirring a couple of times then squeeze out the excess moisture with your hands. Transfer drained zucchini to a large mixing bowl.
- Mix 2/3 cup sour cream with 1/2 tsp baking powder and let stand while zucchini drains (8-10 min).
- Into the mixing bowl with drained zucchini, stir in 4 eggs and sour cream mixture.
- Add cooked rice and 2 cups cheese. Stir in 1/2 cup chives, 1/2 tsp salt and 1/2 tsp
- Mrs Dash seasoning.
- Pour mixture into buttered casserole dish and spread 1/3 cup sour cream over the top. Sprinkle remaining 1 cup cheese over the surface and bake uncovered on the center rack at 400˚ for 40 min. Let stand for 10 min before serving.
Notes
Nutrition Per Serving
If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen
This zucchini casserole is the perfect way to use sweet summer zucchini and a great way to re-purpose leftover white rice.
Q: Do you have a go-to recipe for summer zucchini?
Natasha Kravchuk
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
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
That’s wonderful, Vinnie! Thank you for sharing.
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.
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!
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!
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.
Hi Julie, thank you for your good comments and feedback. Feel free to add more seasoning according to your preference. Glad you liked it!
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.
Hi Marilyn, thank you for sharing. Great to hear that you loved the result!
Made your cheesy zucchini bake. So good. Going to make your zucchini muffins.
Hi Jill! So glad you loved it. I hope you love the muffins too.
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.
Hi Laura! Thank you for sharing your experimentation with the recipe!
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.
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!
Excellent recipe thank you, made today. Used sea salt and added some melted butter to sour cream and was divine!
Sounds wonderful, Marnie!
Hi Natasha,
My question, can I substitute plain Greek yogurt for the sour cream?
Hi Lori! That would be fine.
Do you think this could be made the day before? Either make and bake the next day or heat up the next day?
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.
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!!
Thank you so much for sharing that with me, Anna!
Delicious way to use up garden zucchini. Really tasty recipe! Can’t wait to make it for the next family gathering!
Thank you for the great feedback, Jackie!
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.
Very nice, Sandra and thanks a lot for sharing that with us. A lot of people have been asking about doing half the recipe.
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.
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.
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!
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 😉
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.
That is the best when kids love what we moms make. That’s so great!
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!
I’m so glad this was a hit, Jana!
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!
Thank you for sharing your wonderful review, Faith! I’m so glad you enjoyed it!
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!
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?
I made this recipe with Cauliflower rice instead of rice.
It came out so Delicious!!
That’s a nice and healthier option. Thanks for sharing!
I get 2 cups shredded cheese out of an 8 oz. block of cheese, not 3.
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!
I’m so happy you enjoyed it, Vince! Thank you so much for sharing that with me.
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
Hi Mandy, one of my readers mentioned the following: “I made with cauliflower rice and it worked great.” I hope this helps!
This cheesy zucchini casserole is very yummy! I did exchange the white rice for brown and added an onion though.
I’m so glad to hear that, Suzette! Thank you for your awesome review!
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!
Hello Kim, thank you for your good comments and suggestion. That is so useful!
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?
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.
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.
That’s just awesome! Thank you for sharing your wonderful review, Karen! I’m so glad it was a hit!
I usually love your recipes but not this one. I think it might have been the rice that turned me off.
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?
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.
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.
Thank you so much for sharing that with me. I hope you love it!
It was very tasty, but tasted like a breakfast casserole lol 😂
Thank you so much for sharing that with me, Lindsey! I bet this would be good for breakfast too!
It’s delicious! Can you freeze this?
Thank you for sharing your recipe.
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
I’m going to try it without rice.
I love your recipes because I love watching your blog. Easy, informative and funny! Thanks for sharing your amazing recipes.
You’re so welcome, Lina. Thank you for always checking out my videos and recipes on my website. Really appreciate it!
Do you recommend using cold leftover white rice, or freshly cooked warm rice? I imagine the texture could be quite different depending? Thank you!
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!
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.
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.
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
Hi Clea, 8 oz is the weight measurement. If you were to fill measuring cups with shredded cheese, you would have 3 cups.
Yes, but your recipe calls for 8 ounces and then 3 cups. Which is it?
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.
Loved this casserole! A great way to use up that zucchini this time of year. Question- does this freeze well?
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
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!
Hi Dorothy, I’m so glad you enjoyed the zucchini casserole!
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
I’m so happy you enjoyed that. Thank you for sharing that with us!
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.
I’m so happy to hear that Patricia! Thank you for that wonderful review!
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.
Hi Beth, one of my readers mentioned the following: “I made with cauliflower rice and it worked great.” I hope this helps!
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.
Thank you so much for sharing that with me Susanna! I’m so happy you enjoyed this!
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
I’m so happy you enjoyed that. Thank you for sharing that with us!
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!
I’m happy to hear you enjoyed that Sara. Thank you for sharing that with us!
this comment is for Sara Y: how can you give this recipe 4 stars when you did not follow the recipe?
Agreed! Make the recipe as written
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..
That’s so great! Thank you for that wonderful feedback.
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!
That’s so awesome! Thank you so much for sharing that with us.
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!
That’s just awesome, Tanya! Thank you for that great review!
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.
That’s so great, Carole! Thank you for sharing that with me
Hi, Natasha!
Do you think this recipe would still turn out well if I substitute a small onion in place of the chives?
Hi Victoria, I haven’t tested that but I think it could work. If you experiment, let me know how you liked the recipe.
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?
I’m so happy to hear that! Thank you for sharing your great review! Stay tuned, we are talking about creating a cookbook.
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.
Love you take on this Jen! Thank you so much for sharing that with me.
I make this also but substituted rice with stove top stuffing…adds lot# of flavor
Thank you so much for sharing that with me.
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.
That’s so great! It sounds like you have a new favorite!
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.
I’m so happy to hear you enjoyed that Sandi! Thank you for that awesome feedback!
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.
I’m so happy to hear that! Thank you for sharing your great review!
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!
Awww that’s the best! Thank you so much for sharing that with me :).
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!
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.
Can a minced meat be added here? Would you suggest precooking it?
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.
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.
I’m so happy to hear that! Thank you for sharing your great review!
I replaced the rice with ground beef for a low carb option as a main dish. It was delicious!
I’m so happy to hear that! Thank you for sharing your great review!
I have a question. Can you freeze this?
I haven’t tried that Andrea. If you experiment I would love to know how you like it!
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
Thank you for sharing that with us, Anda!
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!
I’m so happy you like our method Amber! It speeds up the process quite a bit. Thank you for the awesome review!
Having this tonight for the 1st time. Looks like an awesome recipe. Thanks!
You’re welcome Cate!
Hi Natasha, would this recipe work with grated mozzarella / parmesan cheeses? I have some that I need to use :). Thank you.
Hi Kate. I think that would be fine. Several readers have reported switching up the cheese to a different kind with great results.
Thank you, Natasha!
This is delicious!! I made it with ingredients right from the garden! I added fresh corn cut off the cob and it was wonderful!
That’s awesome! Thank you for sharing your wonderful review with us Larry!
Going to try tomorrow in the crock pot. What do you think? Low for 4 hours?
Great question Jen, honestly I haven’t tried that if you experiment please let us know how you like that!
Tried your zucchini casserole recipe… the best ever! Thank you so much!
Thank you Fely! I’m so happy you enjoyed that!
I make something similar and also add immo crab to it and more cheese – yummy
Thank you for sharing that with us!
Hi Natasha! We don’t have Mrs Dash in our country. What should I do?
HI Fizza, an all-purpose salt-free seasoning mix will work well; it doesn’t have to be the Mrs. Dash brand, just your favorite seasoning mix.
First, thank you for including the weight of the zucchini! A “medium” zucchini means different thing to different people! I’ve always removed the moisture by rolling up in a natural fiber tea towel and twisting ends in opposing directions. Does anyone else do that?
Hi Nancy! That is a great idea! Many people also use cheesecloth but a natural fiber tea towel would be easier to clean and reuse. Thanks for sharing!
Can you make this the day before, refrigerate and bake the next morning. I need to have it for a church lunch at 9:30 for delivery. Tomorrow…😬
Hi Alicia, I’m sorry I missed your comment earlier! I honestly haven’t experimented with making this particular recipe ahead like that so I’m not sure if the zucchini would get soft and release more juice. If you experiment, please let me know how it goes! I wish I could be more helpful on that.
Can you make this without the rice for low carb?
Hi Victoria, I haven’t tried it without rice since rice makes up a good portion of this recipe and helps it keep it’s form. If you experiment with anything else, let me know! I do have a cabbage pie recipe coming next week which might give you ideas – it may be a good candidate for shredded zucchini – giving me ideas here ;).
I might try it and see what happens. Experiment!
Thank you!
You’re welcome! Please do Victoria!
I also was wondering if you could sub some cauliflower ‘rice’. I’m sure it would change the texture, but still might be worth a try 🙂
Hi Carol that is a brilliant idea!! I love it! 🙂
That’s a fantastic idea!
I made with cauliflower rice and it worked great.
I am definitely going to try that!
Prepared this dish for a party. Everybody loved it! To boost nutrition I used brown rice. Nobody cared about the health factors, but everyone enjoyed eating it. Thank you, Natasha, for easy and foolproof recipes!
My pleasure Olga! I’m glad to hear the recipe is a hit. Thanks for sharing your wonderful review!
This dish was delicious, but more work than indicated. Great meal itself.
Hi Gary, I am so glad you enjoyed the recipe! If you have a grater attachment on a food processor, it will cut the prep time in half 🙂
Can you cook and freeze or freeze then cook? Thanks!!
I haven’t tried freezing leftovers only because it didn’t last that long :). I would not suggest freezing and then cooking since after potatoes and zucchini are salted, they start to get juicy if not baked right away. Maybe someone else has experimented with freezing? Let us know if you have any insights into this! Thanks in advance 😉
I tried freezing leftover to save some for my hubby’s lunchtimes. It worked perfect for us) at least no complaints
I’m so glad to hear that! Thank you for reporting back 🙂
Hello. Will be making this for a party this weekend and can’t wait to try this! I’ll be making a lot of different sides so was wondering whether this could be made a day or 2 in advance and reheated before serving.
Hi Ellen, I think that could work. This one is best fresh but does reheat well 🙂
Thanks for great recipe! Followed it exactly- was not runny at all. I added more onion and would add garlic next time. Deeeelicious!
My pleasure Sandi! I’m glad you enjoy it! Thanks for sharing your review with other readers!
Yummy! This is a fantastic way to use up the ever-growing pile of zucchini we have in our garden. I replaced the sour cream with 2% fat yogurt and replaced the rice with a shredded chicken. My husband willingly ate it as left-overs, and that’s is a practical feat for him to want left-overs. I think next time I’ll try this with my favorite staunchy cheeses, like parmsean or asiago. Will make again!
I’m happy to hear you both enjoy the recipe so much! Thanks for sharing your fantastic review Vanessa! 🙂
This recipe is fricken deee-licious! I followed it exactly, and though it’s perfect, I’m inspired to try it with other veggies/mix-ins. A MUST TRY recipe! Thanks for sharing it!
You’re welcome Kati! I’m happy to hear how much you enjoy the recipe! Thanks for sharing your excellent review!
Hi Natasha
Thank u so much for this awesome zucchini dish. We LOVED it!!! Big hit with the kids n husband kept going for seconds, n thirds n fourths lol u get the picture it was gone in no time. I added frozen bacon that I cut into very small pieces n I used basmati rice. Turned out superb. Thank u again… ur awesome love all ur recipes 🙂 God Bless You n ur family.
Hello Tanya! I’m happy to hear your family enjoys the recipes as much as mine does! Thanks for following and sharing your excellent review! God Bless 🙂
I made it! I am not a huge fan of zucchini but got a huge one from my sister in law. It’s delicious and will make it again! I cooked rice in chicken stock, so it’s got a nicely balanced saltyness from the cheese and rice and a little bit of sweetness from the zucchini
I’m so glad to hear you enjoy the recipe Janine! Thanks for sharing your wonderful review!
Do you think I can add a can of chicken to this recipe, would it work?
Thank you
Hi Alena, I haven’t tried that but I don’t see why not! Just be sure it is well drained. Let me know how it turns out 🙂
Thank you for your fast reply! I added a can of Trader Joe’s canned chicken and the whole dish tasted amazing 😀 Thank you for your awesome recipes!
You’re welcome Alena! Thanks for following 🙂
This recipe is awesome. Instead of rice, I used 1/2 cup cooked quinoa to 1 cup of water until it was absorbed….about 25 minutes. Nice protein to add to the recipe. Rice bloats me…. I also cut the recipe in 1/2 for just 2 people. I used 2 zuchinni about 8-9 inches long. Nice, cheesy and creamy….loved it!
Awesome! I’m glad to hear how much you enjoy the recipe Lori! Thanks for sharing your fantastic review with other readers!
Sounds wonderful but I am not sure of how much 6 med zucchini is? Mine are different sizes. Aprox how many cups of grated would that equal?
Hi Dana, I would guess 7 to 8 cups shredded before squeezing out the juice.
Thanks for this great recipe – reminded us of lazy holubtsi. Delicious and a great way to use all that zucchini!!
You’re welcome Linda! I’m glad you enjoy the recipe! Thanks for sharing your great review! 🙂
Made this for the first time tonight. It was a huge hit, especially with my sometimes picky daughter and my husband. Loved using zucchini and chives from our garden! And bonus: the house smelled wonderful.
I’m glad to hear the whole family enjoys this recipe! Thanks for sharing your excellent review Heather!
Delicious !!! My family love it. I recommend for sure, do it without thinking, you will not regret. Good job Natasha !!!
I’m happy to hear how much you and the family enjoy the recipe! Thanks for sharing your great review Barbara!
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!
You’re welcome Lucy! I’m glad to hear how much your family enjoys the recipe! Thanks for sharing your excellent review!
Does this freeze well?
Hi Dodie, I haven’t tried freezing it so I can’t really say. Maybe someone else has tried? Thanks in advance!
Hi Natasha, what can i substitute for Mexican cheese? Thanks.
Hi Kim, Monterey Jack or even Mozarella cheese would work 🙂
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.
My pleasure Kim! I’m so glad to hear how much you enjoy the recipe! Thanks for sharing your fantastic review!
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.
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.
gosh Natasha! I made this yesterday and it’s so soooooo good. Thank you so much
You’re welcome Luda! I’m glad you enjoy the recipe! Thanks for sharing 🙂
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! 😀
It is so simple and delicious! If you decide to make it, please let me know what you think James! 😀
It turned out great Natasha, it was the perfect side to dinner last night!
Awesome, I’m glad to hear that James!
Looks delicious! About how many cups of shredded zuchinni did you use?
Oh now I wish I had measured it that way! I would guess 7 to 8 cups shredded before squeezing out the juice.
Thank you! Making it right now and adding crumbled sausage! 😋
My pleasure Chelsea!
Thank u for this recipe!! I have a bunch in my garden and I was thinking of recipes ! Lifesaver! Will try it!
You’re welcome Oksana! Please let me know what you think of the recipe!
What a wonderful way to use up a bounty of summer zucchini!
Thanks, I agree! 🙂
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!!!
Hi Andrea, I haven’t tried with broccoli so I’m not 100% sure but I do think it would be worth an experiment 🙂
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 !!
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! 🙂
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!
You’re welcome! I’m glad you enjoy the recipe! Thanks for sharing your fantastic review! 🙂
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!
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 😉
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
Hi Marguerite, that is 1/2 tsp of Mrs. Dash which is an all-purpose salt-free seasoning.
Could brown rice be substituted for white?
Hi Stephanie, I think that would work just fine to use pre-cooked brown rice instead of white – even healthier! 🙂
Hi Natasha!
Can I use Cheddar instead of Colby or Mexican cheese?
Thank you
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.
Thank you for your quick reply! I love your blog!! ❤️
My pleasure! I’m glad to hear that, thank you! 🙂
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 !
It’s my pleasure! Thank you for following and sharing your thoughtful comments! 🙂 <3
Amazing! I love zucchini.
Thank you Dorota! I hope you enjoy this one! 🙂
My mouth is watering, I must try it for sure.
I hope you love the recipe! 🙂
Do you think this will work with yellow squash and zucchini mixed? Or just yellow squash?
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 🙂