Zesty Cheesy Zucchini Casserole Recipe

The abundance of fresh summer squash in my garden always leads me to make this hearty cheesy zucchini casserole for family dinners.

It brings together fluffy white rice and plenty of melted cheese for a satisfying meal that makes eating vegetables feel like a total treat.

What Makes This Cheesy Zucchini Casserole a Keeper

You only need a few simple pantry staples to turn fresh vegetables into a filling bake that feeds a hungry crowd.

I appreciate how the sour cream keeps the filling incredibly moist while the top layer of cheese bakes into a beautiful golden crust.

You can easily prepare the vegetable and rice components ahead of time and assemble everything right before you need to put it in the oven.

I love serving this hearty bake alongside my Savory Roasted Tomato Soup Recipe for a cozy dinner, and the Quick Grinch Cookies Recipe is the ideal sweet finish.

Everything You Need for Perfect Cheesy Zucchini Casserole

Here are the simple ingredients you will need to gather:

• Green Zucchini: The star of the dish that provides moisture and texture throughout the bake.
• Salt: Helps draw excess moisture out of the squash and seasons the filling.
• Cooked White Rice: Adds bulk and a fluffy texture to the casserole base.
• Sour Cream: Creates a creamy binder that keeps the inside tender and rich.
• Baking Powder: Gives the egg mixture a little lift so the casserole isn’t too dense.
• Eggs: Essential for binding all the ingredients together as they bake.
• Salt-Free Seasoning: I use Mrs. Dash to add savory herb flavor without adding extra sodium.
• Colby Jack Cheese: Melts beautifully to create the gooey interior and crisp topping.
• Chives: Adds a fresh oniony bite that cuts through the richness of the cheese.

Step-by-Step Cheesy Zucchini Casserole Instructions

Let’s get cooking with this simple method:

1. Start by preheating your oven to 400 degrees F and buttering a 9×13 inch casserole dish so it is ready to go. Wash your zucchini and grate them using the large holes of a box grater or a food processor attachment. Place the shreds in a colander over the sink, toss them with one teaspoon of salt, and let them sit for at least ten minutes. After the time is up, use your hands to squeeze as much liquid as possible out of the squash to ensure your casserole sets properly.
2. While the vegetables are draining, take a small bowl and whisk together two-thirds of a cup of sour cream with the baking powder. Let this mixture stand for about eight to ten minutes. You will notice it getting slightly bubbly or puffed up, which helps create a lighter texture in the final dish.
3. Transfer your squeezed, dried zucchini into a large mixing bowl and add the four eggs along with the sour cream mixture you prepared earlier. Stir everything together until the eggs are broken up and the creamy base is well incorporated with the green squash shreds.
4. Add the cooked rice, two cups of the shredded cheese, chopped chives, the remaining salt, and the salt-free seasoning to the bowl. Fold these ingredients in gently until everything is evenly distributed. You want to make sure there are no large clumps of rice or cheese so that every bite has a consistent flavor.
5. Pour the mixture into your prepared baking dish and smooth it out into an even layer with a spatula. Spread the remaining one-third cup of sour cream thinly over the top, then sprinkle the final cup of cheese over everything. Bake uncovered in the center of the oven for 40 minutes until the top is golden brown and bubbly. Allow it to rest for 10 minutes before slicing to let the filling set.

My Cheesy Zucchini Casserole Secrets

You must squeeze as much liquid as possible from the grated squash to prevent the final dish from becoming watery or soggy at the bottom.

I always recommend shredding your own block of Colby Jack because pre-shredded bags contain anti-caking agents that stop it from melting smoothly.

Allow the Cheesy Zucchini Casserole to stand for ten minutes after baking so the filling has time to set properly before you try to slice it.

How to Serve This Cheesy Zucchini Casserole

This rich bake pairs beautifully with grilled chicken or steak to create a balanced meal with plenty of vegetables.

You can also serve this Cheesy Zucchini Casserole as the main course alongside a crisp green salad with vinaigrette to cut through the richness.

Join me on Pinterest for more easy family dinner ideas and seasonal baking inspiration.

Cheesy Zucchini Casserole Recipe

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• Author: Amelia Bryan
• Total Time: 1 hr 10 min
• Yield: 8 servings
• Diet: Vegetarian

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Description

A comforting cheesy zucchini casserole with fluffy rice and a golden crust. Perfect for using up summer squash.

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Ingredients

• 1/2 cup chives, chopped
• 2 cups cooked white rice
• 3 lbs green zucchini (approx. 6 medium)
• 8 oz Colby jack cheese (3 cups shredded)
• 1/2 tsp Mrs. Dash seasoning
• 1/2 tsp baking powder
• 4 large eggs
• 1 cup sour cream (divided)
• 1 1/2 tsp salt (divided)

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Instructions

1. Preheat oven to 400°F and grease a 9×13 inch baking dish with butter. Grate the zucchini on large holes, toss with 1 tsp salt in a colander, and let drain for 10 minutes. Squeeze out excess moisture firmly.
2. In a small bowl, mix 2/3 cup of sour cream with the baking powder and let it sit for 8-10 minutes.
3. In a large bowl, combine the drained zucchini, eggs, and the sour cream mixture. Stir well.
4. Fold in the cooked rice, 2 cups of shredded cheese, chives, remaining 1/2 tsp salt, and seasoning.
5. Spread the mixture into the prepared dish. Top with the remaining 1/3 cup sour cream and sprinkle with the remaining 1 cup of cheese.
6. Bake uncovered for 40 minutes until golden. Let stand for 10 minutes before serving.

Notes

Ensure you squeeze the zucchini very dry to avoid a watery casserole.

• Prep Time: 25 min
• Resting Time: 10 min
• Cook Time: 45 min
• Category: Side Dish
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice
• Calories: 279
• Sugar: 5g
• Sodium: 675mg
• Fat: 17g
• Saturated Fat: 9g
• Carbohydrates: 18g
• Fiber: 1g
• Protein: 13g
• Cholesterol: 123mg

Keywords: Cheesy Zucchini Casserole, vegetarian side dish, summer squash recipe, cheesy rice bake