A golden cheesy crust seals in the fluffy, moist and creamy center of this zucchini casserole. An easy and irresistibly delicious zucchini casserole recipe | natashaskitchen.com

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A golden cheesy crust seals in the fluffy, moist and creamy center of this zucchini casserole. This zucchini bake recipe is easy, irresistibly delicious and a great way to use up extra garden vegetables since it is loaded with 3 pounds of zucchini!

This recipe has simple ingredients and comes together quickly, making it ideal for busy weeknights. This is the best kind of comfort food – so satisfying but light being mostly vegetables, well technically fruit because zucchini is a fruit – seriously!

Every year, Mom grows enough zucchini in her yard to feed a small army so we are always on the lookout for new zucchini recipes! My Mother-in-law shared this recipe with my husband and it quickly became a new favorite. P.S. Have you tried our all-time favorite zucchini recipe

A golden cheesy crust seals in the fluffy, moist and creamy center of this zucchini casserole. An easy and irresistibly delicious zucchini casserole recipe | natashaskitchen.com

Ingredients for Zucchini Casserole:

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

A golden cheesy crust seals in the fluffy, moist and creamy center of this zucchini casserole. An easy and irresistibly delicious zucchini casserole recipe | natashaskitchen.com

*To cook rice for this recipe, you will need 1 cup of uncooked rice. Here is an easy tutorial from Olga’s Flavor Factory on how to cook white rice.

How to Make Zucchini Casserole Recipe:

Prep: Preheat oven to 400˚F and butter a 9×13 baking casserole dish.

1. Grate zucchini on the large holes (the grating attachment on a food processor makes it so easy!). You should get 7 to 8 cups before squeezing dry. Transfer grated zucchini to a colander over the sink and stir in 1 tsp salt. Let stand for 10 min, stirring a couple of times then squeeze out the excess moisture with your hands. Transfer drained zucchini to a large mixing bowl.

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

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

Two photos of a mixture for cheesy zucchini casserole

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

Two photos of zucchini being prepared for a cheesy zucchini casserole

4. Add cooked rice and 2 cups shredded cheese. Stir in 1/2 cup chives, 1/2 tsp salt and 1/2 tsp Mrs. Dash seasoning.

A golden cheesy crust seals in the fluffy, moist and creamy center of this zucchini casserole. An easy and irresistibly delicious zucchini casserole recipe | natashaskitchen.com

5. Pour mixture into buttered casserole dish and lightly spread 1/3 cup sour cream over the top. Sprinkle remaining 1 cup of cheese over the surface and bake uncovered in the center of your oven at 400˚ for 40 min. Let it stand for 10 min before serving.

A golden cheesy crust seals in the fluffy, moist and creamy center of this zucchini casserole. An easy and irresistibly delicious zucchini casserole recipe | natashaskitchen.com

A golden cheesy crust seals in the fluffy, moist and creamy center of this zucchini casserole. An easy and irresistibly delicious zucchini casserole recipe | natashaskitchen.com

This zucchini bake was on the menu twice last week and it disappeared fast! It tastes like comfort food but in a light and feel good way. I love the light sweetness of the zucchini, the salty crust and moist creamy center. I find this dish completely irresistible and I hope you love it as much as we do!

Natasha's Kitchen Cookbook

Cheesy Zucchini Casserole

4.96 from 128 votes
Author: Natasha of NatashasKitchen.com
A golden cheesy crust seals in the fluffy, moist and creamy center of this zucchini casserole. An easy and irresistibly delicious zucchini casserole recipe | natashaskitchen.com
A golden cheesy crust seals in the fluffy, moist and creamy center of this zucchini casserole. This zucchini casserole recipe is easy, irresistibly delicious and a great way to use up extra garden vegetables!
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour

Ingredients 

Servings: 8 people a side dish
  • 3 lbs green zucchini (6 medium)
  • 1 1/2 tsp salt, divided (1 tsp for sprinkling and 1/2 tsp for casserole)
  • 2 cups cooked white rice*
  • 1 cup sour cream, (divided into 2/3 and 1/3)
  • 1/2 tsp baking powder
  • 4 eggs (large)
  • 1/2 tsp Mrs Dash seasoning, or your favorite salt-free seasoning
  • 8 oz Colby jack cheese, 3 cups shredded (or use Mexican cheese)
  • 1/2 cup chives, chopped, plus more for garnish

Instructions

Prep: Preheat oven to 400˚F and butter a 9x13 casserole dish.

    How to Make Zucchini Casserole:

    • Grate zucchini on the large holes (or the grating attachment on a food processor). Transfer grated zucchini to a colander over the sink and stir in 1 tsp salt. Let stand 10 min, stirring a couple of times then squeeze out the excess moisture with your hands. Transfer drained zucchini to a large mixing bowl.
    • Mix 2/3 cup sour cream with 1/2 tsp baking powder and let stand while zucchini drains (8-10 min).
    • Into the mixing bowl with drained zucchini, stir in 4 eggs and sour cream mixture.
    • Add cooked rice and 2 cups cheese. Stir in 1/2 cup chives, 1/2 tsp salt and 1/2 tsp
    • Mrs Dash seasoning.
    • Pour mixture into buttered casserole dish and spread 1/3 cup sour cream over the top. Sprinkle remaining 1 cup cheese over the surface and bake uncovered on the center rack at 400˚ for 40 min. Let stand for 10 min before serving.

    Notes

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

    Nutrition Per Serving

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

    If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen

    A golden cheesy crust seals in the fluffy, moist and creamy center of this zucchini casserole. An easy and irresistibly delicious zucchini casserole recipe | natashaskitchen.com

    This zucchini casserole is the perfect way to use sweet summer zucchini and a great way to re-purpose leftover white rice.

    Q: Do you have a go-to recipe for summer zucchini?

    A golden cheesy crust seals in the fluffy, moist and creamy center of this zucchini casserole. An easy and irresistibly delicious zucchini casserole recipe | natashaskitchen.com

    Natasha Kravchuk

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

    Read more posts by Natasha

    Leave a Comment

    Recipe Rating




    Comments

    • Jim C
      December 4, 2023

      Hi Natasha,
      Came across your recipe from a link at Yummly. Sounded great so I tried it tonight, absolutely wonderful. Didn’t have enough shredded frozen zucchini from our summer garden so I threw in diced peppers, celery, spinach and onion. Came out perfect, half the pan gone for dinner!!!!

      Reply

      • Natasha's Kitchen
        December 5, 2023

        Wonderful to hear that, Jim. Thank you so much for your great comments and review!

        Reply

    • 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

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