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
Scale
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.
