Cheesy Zucchini Casserole


  • 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


  1. Preheat oven to 400°F and butter a 9″ x 13″ baking dish.
  2. Grate the zucchini into the large holes (the grate attachment on the food processor makes it super easy!). You should have 7 to 8 cups before it dries up.
  3. Transfer the shredded zucchini to a colander over the sink and toss with a teaspoon of salt.
  4. Leave it for 10 minutes, stirring a few times, then squeeze the excess moisture out of your hands.
  5. Transfer the drained zucchini to a large mixing bowl.
  6. Mix 2/3 cup of sour cream with 1/2 teaspoon of baking powder and leave until the zucchini drains (8-10 minutes).
  7. In a mixing bowl with drained zucchini, add 4 eggs and sour cream mixture.
  8. Add the cooked rice and 2 cups of shredded cheese. Stir in 1/2 cup chives, 1/2 teaspoon salt, and 1/2 teaspoon Ms. Dash seasoning.
  9. Pour the mixture into a buttered casserole dish and lightly brush 1/3 cup sour cream over it.
  10. Sprinkle the remaining cup of cheese on top and bake in the middle of the oven at 400°C for 40 minutes.
  11. Leave it for 10 minutes before serving.

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