why make this recipe
Cheesy Zucchini Casserole is a delicious and simple dish that brings together fresh vegetables and creamy comfort food. It’s a great way to enjoy zucchini, especially during the summer months when they’re in season. This recipe is perfect for a family dinner, a potluck, or even as a side dish at your next gathering. It’s filling, has a wonderful cheesy flavor, and is easy to prepare.
how to make Cheesy Zucchini Casserole
Ingredients:
- 3 lbs green zucchini (6 medium)
- 1 1/2 tsp salt (divided into 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 large eggs
- 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)
Directions:
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- In a large bowl, mix the zucchini, 1 tsp salt, cooked rice, 2/3 cup sour cream, baking powder, eggs, Mrs Dash seasoning, and 1 1/2 cups of the shredded cheese. Stir well until everything is combined.
- Pour the mixture into the prepared baking dish.
- In a small bowl, combine the remaining 1/3 cup sour cream with the rest of the cheese. Spread this mixture over the top of the casserole.
- Bake for 30-40 minutes, or until the casserole is set and the top is golden brown.
- Garnish with chopped chives before serving.
how to serve Cheesy Zucchini Casserole
Cheesy Zucchini Casserole makes a great main dish or a hearty side. You can serve it warm right out of the oven. This dish pairs well with grilled meats or a simple salad. Place it on the table in a serving dish, and let everyone help themselves.
how to store Cheesy Zucchini Casserole
To store leftovers, let the casserole cool completely. Cover it tightly with plastic wrap or aluminum foil, or place it in an airtight container. Store in the refrigerator for up to 3-4 days. If you want to keep it longer, you can freeze it for up to 2 months. Be sure to thaw it in the refrigerator before reheating.
tips to make Cheesy Zucchini Casserole
- Make sure to squeeze out any excess moisture from the zucchini to prevent the casserole from becoming watery.
- Feel free to add other vegetables like bell peppers or spinach for extra nutrition.
- Use different types of cheese like mozzarella or cheddar for a flavor twist.
- If you like some heat, add a pinch of red pepper flakes.
variation
You can easily convert this casserole into a vegetarian dish by adding more vegetables. Ingredients like chopped tomatoes, corn, or mushrooms can enhance both the taste and texture. For a gluten-free version, ensure your rice is gluten-free and avoid any non-gluten-free ingredients.
FAQs
1. Can I use frozen zucchini?
Yes, you can use frozen zucchini. Be sure to thaw and drain it well to remove excess moisture before using it in the casserole.
2. Is this recipe suitable for meal prep?
Absolutely! This casserole keeps well and is perfect for meal prepping. You can make it ahead of time and reheat when you’re ready to eat.
3. Can I make this casserole ahead of time?
Yes, you can prepare the casserole the night before and store it in the refrigerator. Just bake it when you’re ready to serve, adding a few extra minutes if baking from cold.
Cheesy Zucchini Casserole
Ingredients
Main Ingredients
- 3 lbs green zucchini about 6 medium, excess moisture squeezed out
- 1.5 tsp salt divided into 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 large eggs
- 1/2 tsp Mrs Dash seasoning or your favorite salt-free seasoning
- 8 oz Colby jack cheese about 3 cups shredded, or use Mexican cheese
- 1/2 cup chives chopped, plus more for garnish
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish.
- In a large bowl, mix the zucchini, 1 tsp salt, cooked rice, 2/3 cup sour cream, baking powder, eggs, Mrs Dash seasoning, and 1 1/2 cups of the shredded cheese until well combined.
- Pour the mixture into the prepared baking dish.
- In a small bowl, combine the remaining 1/3 cup sour cream with the rest of the cheese and spread this mixture over the top of the casserole.
Cooking
- Bake for 30-40 minutes or until the casserole is set and the top is golden brown.
- Garnish with chopped chives before serving.