Description
A comforting cheesy zucchini casserole with fluffy rice and a golden crust. Perfect for using up summer squash.
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)
Instructions
- 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.
- In a small bowl, mix 2/3 cup of sour cream with the baking powder and let it sit for 8-10 minutes.
- In a large bowl, combine the drained zucchini, eggs, and the sour cream mixture. Stir well.
- Fold in the cooked rice, 2 cups of shredded cheese, chives, remaining 1/2 tsp salt, and seasoning.
- 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.
- 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