Cheesy Zucchini Casserole

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 |
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
Skill Level: Easy
Cost to Make: $6-$8 Varies by Season
Calories: 279 kcal
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


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.