Cheesy Zucchini Casserole Bake

This cheesy zucchini casserole is one of my favorite ways to turn an abundance of fresh zucchini into a comfort food side dish everyone wants seconds of The crisp cheesy top covers a creamy interior full of tender zucchini making it the perfect way to use summer garden veggies in a dish that feels cozy year round

I first whipped this up when my neighbor gave me a giant bag of fresh zucchini and it instantly became the hit of summer barbecues in our family

Ingredients

• Fresh zucchini: You want firm zucchini without blemishes Smaller ones tend to be less watery and more flavorful
• Cooked white rice: Adds body and makes the casserole hearty Use freshly cooked or leftover rice
• Sour cream: Adds richness and moisture Look for full fat for the best texture
• Baking powder: Lightens the mixture so it is not dense Ensure your baking powder is fresh for the best lift
• Eggs: Large eggs act as the binder giving the casserole structure Choose ones with rich yellow yolks for color
• Salt and Mrs Dash seasoning: These give depth of flavor Try a salt free blend or sub your favorite all purpose seasoning
• Colby jack cheese: Melts beautifully for a gooey cheesy finish Substitute with a Mexican blend or sharp cheddar if you wish
• Chives: Fresh chives give a mild oniony bite Go for bright green fresh stalks for maximum flavor

Step-by-Step Instructions

Prep the Oven and Dish:

Preheat your oven to four hundred degrees Fahrenheit and generously butter a nine by thirteen inch casserole dish This helps the casserole release easily later and encourages a golden crust

Grate and Drain the Zucchini:

Grate the zucchini on the large holes of a box grater creating potato lengths for texture Add to a colander and mix with one teaspoon salt This draws out water so your casserole does not get soggy Let it sit for ten minutes stirring a couple of times to move the liquid then squeeze handfuls over the sink pressing out as much moisture as possible This is key for a creamy but not wet casserole

Mix Sour Cream with Baking Powder:

Combine two thirds cup sour cream with the baking powder Stir well and let it sit about eight to ten minutes while the zucchini drains This allows the sour cream to react and gives you a lighter interior

Build the Casserole Base:

Transfer your thoroughly drained zucchini to a large mixing bowl Stir in the eggs and the prepared sour cream mixture blending until smooth Add cooked rice and two cups of shredded cheese Fold in chopped chives the remaining salt and Mrs Dash seasoning Stir until everything looks evenly mixed with flecks of green throughout

Assemble and Layer:

Pour the zucchini mixture into the buttered casserole dish and smooth the top Spread the remaining one third cup sour cream evenly across the surface then sprinkle the last cup of cheese evenly over Everything should be covered for the best melted cheesy finish

Bake and Finish:

Place the casserole in the center rack of the oven Bake uncovered at four hundred degrees for forty minutes or until the cheese is golden and the center is set If the top gets too brown tent gently with foil after thirty minutes Remove from the oven and let stand ten minutes for easiest serving

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I love the fresh chive flavor Every fall my kids and I snip them from the herb patch and sprinkle them on top watching the cheese melt around those bright green rings

Storage Tips

This casserole keeps very well in the fridge for up to three days Simply cover the dish tightly with foil or transfer individual portions to airtight containers To reheat pop a piece in the oven or air fryer so the crust stays crisp or use the microwave if you are in a hurry The casserole can also be frozen for up to one month wrapped well to prevent freezer burn Thaw overnight in the fridge before reheating

Ingredient Substitutions

If you do not have Colby jack try cheddar mozzarella or even gouda For lactose sensitivities use lactose free cheese or sour cream Quinoa or brown rice can replace white rice for added nutrition Fresh parsley or dill can stand in for chives when needed

Serving Suggestions

Cheesy zucchini casserole makes a wonderful side for grilled chicken roasted pork or even a simple green salad For brunch I love pairing it with scrambled eggs or smoked salmon For gatherings slice squares and place on a platter with fresh herbs sprinkled on top

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Cultural and Family Connections

This is a classic garden to table recipe and holds a special spot on many summer buffets Zucchini casseroles go back generations across Europe and America with each family adding its own twist For us it marks the peak of zucchini season and reminds me of potlucks with neighbors where sharing veggies and recipes built community

Frequently Asked Questions

→ How do you keep the casserole from becoming watery?

Be sure to grate and salt the zucchini, then squeeze out excess moisture before mixing with other ingredients. This keeps the dish fluffy and prevents sogginess.

→ What type of cheese works best for this casserole?

Colby jack or Mexican blend cheese melt beautifully, but cheddar or mozzarella can also be used for varied flavor.

→ Can brown rice replace white rice?

Yes, cooked brown rice may be used for extra fiber and a nutty flavor profile without altering texture.

→ How can I store leftovers?

Cover and refrigerate leftovers for up to three days. Gently reheat in the oven for best texture.

→ Is it possible to add extra vegetables?

Yes, chopped spinach or bell peppers blend well with the zucchini mixture before baking.

→ Can this be made ahead?

Prepare the mixture in advance, cover, and refrigerate; bake just before serving for freshest results.