If you’re on the hunt for a comforting, crowd-pleasing dish that brings together creamy texture, melty cheese, and tender zucchini, then you are going to absolutely love this Cheesy Zucchini Casserole Recipe. It’s the kind of recipe that transforms humble summer squash into a glorious side that feels indulgent yet wholesome. Perfect for family dinners, potlucks, or when you simply want that warm, cheesy hug on a plate, this casserole showcases how a simple mix of fresh ingredients can create magical flavor and satisfying comfort.
Ingredients You’ll Need
Getting the ingredients right is key for this dish, but don’t worry—it’s a straightforward list packed with fresh and staple pantry items. Each one plays an important role, from the zucchinis’ delicate moisture to the tangy sour cream that makes this casserole irresistibly creamy and the cheeses that pull everything together with gooey goodness.
- 3 lbs green zucchini (6 medium): Fresh zucchini adds moisture, slight sweetness, and vibrant green color that brightens the casserole.
- 1 1/2 tsp salt (divided): Salt enhances natural flavors and helps to draw excess moisture from zucchini.
- 2 cups cooked white rice: Provides a hearty base and lovely texture that balances the soft zucchini.
- 1 cup sour cream (divided 2/3 and 1/3): Adds creaminess and a subtle tang that complements the cheese perfectly.
- 1/2 tsp baking powder: Gives a slight lift to the casserole so it isn’t too dense.
- 4 eggs (large): Eggs bind everything together and contribute to the rich texture.
- 1/2 tsp Mrs Dash seasoning: Or your favorite salt-free seasoning blends to add gentle, aromatic flavor.
- 8 oz Colby Jack cheese (3 cups shredded): This cheese melts beautifully, offering mild, creamy, and slightly nutty notes; Mexican cheese blend works great too.
- 1/2 cup chives (chopped, plus more for garnish): Fresh chives give a mild onion flavor and a pop of green that livens up the dish visually and taste-wise.
How to Make Cheesy Zucchini Casserole Recipe
Step 1: Prepare the Zucchini
Start by grating the zucchini into a large bowl and sprinkle 1 teaspoon of salt over it. Let this sit for about 10 minutes so the salt can draw out excess moisture. Afterward, squeeze out as much liquid as possible using a clean dish towel or cheesecloth—this step ensures your casserole won’t be watery.
Step 2: Mix the Base Ingredients
In a separate bowl, combine the cooked white rice, sour cream (two-thirds of the cup), baking powder, eggs, the remaining 1/2 teaspoon salt, and Mrs Dash seasoning. Whisk until everything is smoothly incorporated. This mixture will add creaminess and help bind the dish for that perfect casserole texture.
Step 3: Combine Zucchini and Cheese
Fold the squeezed zucchini along with the shredded Colby Jack cheese and chopped chives into the rice mixture. The chives bring a fresh brightness, while the cheese ensures each bite is bursting with cheesy goodness.
Step 4: Assemble and Bake
Pour the entire mixture into a greased 9×13-inch baking dish. Dollop the remaining one-third cup of sour cream on top and gently swirl it in for bursts of creaminess as it bakes. Bake at 350°F (175°C) for approximately 40 minutes, or until the top is golden and the casserole is set. Let it cool slightly before serving so the flavors meld beautifully.
How to Serve Cheesy Zucchini Casserole Recipe
Garnishes
To elevate the casserole’s appearance and flavor, sprinkle fresh chopped chives or parsley right before serving. A light dusting of smoked paprika or a drizzle of hot sauce can add a nice touch for those who love a bit of kick.
Side Dishes
This casserole pairs wonderfully with simple, protein-rich mains such as roasted chicken, grilled fish, or even a juicy steak. A fresh green salad with a bright vinaigrette balances the richness, making your meal complete and satisfying.
Creative Ways to Present
For a beautiful presentation, serve the Cheesy Zucchini Casserole Recipe in individual ramekins or mini cast iron skillets. You can also turn leftovers into comforting stuffed peppers or layer it in a lasagna style for a fun twist that will impress friends and family.
Make Ahead and Storage
Storing Leftovers
Leftover casserole keeps wonderfully in an airtight container in the refrigerator for up to 4 days. This makes it great for meal prep or a quick weekday side that just needs reheating.
Freezing
You can freeze this casserole either before or after baking. Wrap it tightly with plastic wrap and foil, and store in the freezer for up to 3 months. Thaw in the refrigerator overnight before reheating for best texture.
Reheating
Reheat leftovers gently in the oven at 325°F (165°C) until warmed through to preserve the casserole’s creamy texture and melty cheese. Microwaving works too—just cover loosely and heat in short intervals to avoid drying out.
FAQs
Can I use yellow squash instead of zucchini?
Absolutely! Yellow squash has a similar texture and flavor and can be swapped in equal amounts without compromising the deliciousness of this Cheesy Zucchini Casserole Recipe.
Is this recipe gluten-free?
Yes! Since this casserole relies on rice and vegetables instead of traditional flour or breadcrumbs, it’s naturally gluten-free, making it accessible for many dietary needs.
Can I make this casserole vegetarian-friendly?
Definitely. This recipe is vegetarian as is, featuring no meat and plenty of wholesome ingredients to satisfy vegetarians looking for a hearty side dish.
What cheese works best if I can’t find Colby Jack?
Mexican cheese blends or mild cheddar cheese are excellent alternatives that melt well and provide a nice flavor profile to keep your casserole creamy and cheesy.
How do I prevent the casserole from being watery?
Removing excess moisture from the grated zucchini by salting and squeezing it out is critical. This technique prevents sogginess and ensures your casserole bakes up perfectly firm and delicious.
Final Thoughts
Now that you’ve walked through every step of this Cheesy Zucchini Casserole Recipe, I hope you’re as excited as I am for you to try it out. It’s a guaranteed winner that transforms fresh zucchini into a luscious, cheesy side perfect for any meal. Share it with your loved ones, enjoy the warm and comforting flavors, and make this recipe a staple in your kitchen rotation—it will quickly become one of your favorites!
Print
Cheesy Zucchini Casserole Recipe
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 8 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
Description
This Cheesy Zucchini Casserole is a comforting and flavorful side dish that combines tender shredded zucchini with creamy sour cream, fluffy white rice, and melty Colby Jack cheese. Enhanced with subtle seasoning and fresh chives, it makes an easy and delicious addition to any meal, perfect for using up summer zucchini.
Ingredients
Zucchini and Seasoning
- 3 lbs green zucchini (about 6 medium)
- 1 1/2 tsp salt (divided: 1 tsp for sprinkling, 1/2 tsp for casserole)
- 1/2 tsp Mrs Dash seasoning (or your favorite salt-free seasoning)
- 1/2 cup chives, chopped (plus more for garnish)
Base Ingredients
- 2 cups cooked white rice
- 1 cup sour cream (divided: 2/3 cup and 1/3 cup)
- 1/2 tsp baking powder
- 4 large eggs
Cheese
- 8 oz Colby Jack cheese, shredded (about 3 cups) (or use Mexican cheese blend)
Instructions
- Prep the Zucchini: Wash and trim the zucchini, then shred them using a grater or food processor. Place the shredded zucchini in a colander, sprinkle with 1 teaspoon of salt, and let it sit for 10-15 minutes to draw out moisture. Afterward, squeeze out as much liquid as possible using a clean kitchen towel or cheesecloth to prevent a watery casserole.
- Mix the Casserole Base: In a large mixing bowl, combine the cooked white rice, 2/3 cup sour cream, baking powder, 1/2 teaspoon salt, Mrs Dash seasoning, and chopped chives. Beat the eggs lightly and add them to the mixture. Stir well to create a uniform base.
- Add Zucchini and Cheese: Fold the strained zucchini and shredded cheese (reserve a small amount for topping if desired) into the rice mixture. Mix until all ingredients are evenly incorporated.
- Prepare Baking Dish and Bake: Preheat the oven to 350°F (175°C). Lightly grease a casserole dish (about 9×13 inches) with butter or cooking spray. Transfer the mixture into the dish and spread evenly. Dollop the remaining 1/3 cup sour cream on top or gently swirl it through the batter for a creamy finish. Optionally, sprinkle reserved cheese and extra chives on top for garnish.
- Bake Until Golden: Bake in the preheated oven for 35-40 minutes, or until the casserole is set in the center and the top is golden brown. A toothpick inserted should come out mostly clean. Let it rest for 5-10 minutes before serving to allow it to set fully.
Notes
- Make sure to squeeze out excess moisture from the zucchini to avoid a soggy casserole.
- Cook white rice ahead of time and let it cool for best texture.
- Feel free to substitute Colby Jack cheese with a Mexican cheese blend for a different flavor profile.
- This casserole can be reheated well and makes great leftovers.
- For added flavor, you can mix in some cooked onions or garlic when combining the ingredients.
