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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!

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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.

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

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

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

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

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

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

Cheesy Zucchini Casserole

4.9 from 28 votes
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
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!
Author: Natasha of NatashasKitchen.com
Skill Level: Easy
Cost to Make: $6-$8 Varies by Season
Calories: 279 kcal
Servings: 8 people a side dish

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:

  1. Grate zucchini on the large holes (or the grating attachment on a food processor). Transfer grated zucchini to a colander over the sink and stir in 1 tsp salt. Let stand 10 min, stirring a couple of times then squeeze out the excess moisture with your hands. Transfer drained zucchini to a large mixing bowl.
  2. Mix 2/3 cup sour cream with 1/2 tsp baking powder and let stand while zucchini drains (8-10 min).
  3. Into the mixing bowl with drained zucchini, stir in 4 eggs and sour cream mixture.
  4. Add cooked rice and 2 cups cheese. Stir in 1/2 cup chives, 1/2 tsp salt and 1/2 tsp
  5. Mrs Dash seasoning.
  6. 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.

Recipe Notes

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

Nutrition Facts
Cheesy Zucchini Casserole
Amount Per Serving
Calories 279 Calories from Fat 153
% Daily Value*
Total Fat 17g 26%
Saturated Fat 9g 45%
Cholesterol 123mg 41%
Sodium 675mg 28%
Potassium 603mg 17%
Total Carbohydrates 18g 6%
Dietary Fiber 1g 4%
Sugars 5g
Protein 13g 26%
Vitamin A 20.6%
Vitamin C 39%
Calcium 28.5%
Iron 7.9%
* Percent Daily Values are based on a 2000 calorie diet.

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

natashaskitchen

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 recipes with YOU. Thanks for stopping by! We are so happy you're here.

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  • 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

  • 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

      • 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

  • 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

  • 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

    • 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

  • 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

  • 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

  • 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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