Prep Time: 20 mins | Cook Time: 40 mins | Total Time: 1 hr | Servings: 8 people a side dish
Moist, fluffy, and creamy – this cheesy zucchini casserole will be your next favorite! It’s impressive and irresistibly good, even your pickiest eaters will love this casserole!
Ingredients
4 eggs (large)
3 pounds green zucchini (6 medium)
2 c. cooked white rice
1/2 teaspoon baking powder
1/2 teaspoon Mrs Dash seasoning, or your favorite salt-free seasoning
1 c. sour cream, (divided into 2/3 and 1/3)
1/2 c. chives, chopped, plus more for garnish
8 ounces Colby Jack cheese, 3 c. shredded (or use Mexican cheese)
1 1/2 teaspoons salt, divided (1 teaspoon for sprinkling and 1/2 teaspoon for casserole)
How to make Cheesy Zucchini Casserole
Step 1: Prepare the oven. Preheat it to 400 degrees F. Grease a 9 x 13-inch casserole dish using butter.
Step 2: On the large holes or using the grating attachment on a food processor, grate the zucchini. Place in a colander over the sink and mix in 1 teaspoon salt. Allow the grated zucchini to stand for about 10 minutes, stirring a few times. Then, using your hands, squeeze the excess moisture. In a large mixing bowl, transfer the drained zucchini.
Step 3: Combine 2/3 cup sour cream with 1/2 tsp baking powder. Set aside for about 8 to 10 minutes.
Step 4: Stir 4 eggs into the mixing bowl with the drained zucchini along with the sour cream mixture. Then, add the cooked rice followed by 2 c cheese. Next, mix in a half-cup each of chives, salt, and Mrs Dash seasoning.
Step 5: Into the prepared casserole dish, pour the mixture. On top, spread 1/3 c sour cream and sprinkle with the rest of the 1 c cheese. Place in the preheated oven and bake for about 40 minutes, uncovered.
Step 6: Remove from the oven when done and allow it to stand for 10 minutes. Enjoy!
Note:
For this recipe, you will need 1 c of uncooked rice and cook as directed.
Nutrition Facts:
Amount Per Serving: Calories 279, Calories from Fat 153, Fat 17g26%, Saturated Fat 9g56%, Cholesterol 123mg41%, Sodium 675mg29%, Potassium 603mg17%, Carbohydrates 18g6%, Fiber 1g4%, Sugar 5g6%, Protein 13g26%, Vitamin A 1030IU21%, Vitamin C 32.2 mg39%, Calcium 285mg29%, Iron 1.4 mg8%
Ingredients
- 4 eggs (large)
- 3 pounds green zucchini (6 medium)
- 2 c. cooked white rice
- 1/2 teaspoon baking powder
- 1/2 teaspoon Mrs Dash seasoning, or your favorite salt-free seasoning
- 1 c. sour cream, (divided into 2/3 and 1/3)
- 1/2 c. chives, chopped, plus more for garnish
- 8 ounces Colby Jack cheese, 3 c. shredded (or use Mexican cheese)
- 1 1/2 teaspoons salt, divided (1 teaspoon for sprinkling and 1/2 teaspoon for casserole)
Instructions
Step 1: Prepare the oven. Preheat it to 400 degrees F. Grease a 9 x 13-inch casserole dish using butter.
Step 2: On the large holes or using the grating attachment on a food processor, grate the zucchini. Place in a colander over the sink and mix in 1 teaspoon salt. Allow the grated zucchini to stand for about 10 minutes, stirring a few times. Then, using your hands, squeeze the excess moisture. In a large mixing bowl, transfer the drained zucchini.
Step 3: Combine 2/3 cup sour cream with 1/2 tsp baking powder. Set aside for about 8 to 10 minutes.
Step 4: Stir 4 eggs into the mixing bowl with the drained zucchini along with the sour cream mixture. Then, add the cooked rice followed by 2 c cheese. Next, mix in a half-cup each of chives, salt, and Mrs Dash seasoning.
Step 5: Into the prepared casserole dish, pour the mixture. On top, spread 1/3 c sour cream and sprinkle with the rest of the 1 c cheese. Place in the preheated oven and bake for about 40 minutes, uncovered.
Step 6: Remove from the oven when done and allow it to stand for 10 minutes. Enjoy!
Notes
For this recipe, you will need 1 c of uncooked rice and cook as directed.
