Cheesy Zucchini Casserole Bake (Print Version)
# Ingredients:
→ Main Ingredients
01 -
3 lbs green zucchini (6 medium)
02 -
1 1/2 tsp salt, divided (1 tsp for sprinkling and 1/2 tsp for casserole)
03 -
2 cups cooked white rice
04 -
1 cup sour cream, divided (2/3 cup and 1/3 cup)
05 -
1/2 tsp baking powder
06 -
4 large eggs
07 -
1/2 tsp Mrs Dash seasoning or any salt-free seasoning
08 -
8 oz Colby jack cheese, shredded (3 cups, or use Mexican cheese blend)
09 -
1/2 cup chives, chopped, plus more for garnish
# Instructions:
01 -
Preheat oven to 400˚F and butter a 9x13-inch casserole dish.
02 -
Grate zucchini on the large holes of a box grater or using a food processor grating attachment. Transfer grated zucchini to a colander over the sink and mix in 1 tsp salt. Let stand for 10 minutes, stirring occasionally, then squeeze out excess moisture with your hands.
03 -
In a small bowl, mix 2/3 cup sour cream with 1/2 tsp baking powder and set aside to rest for 8-10 minutes while preparing the zucchini.
04 -
In a large mixing bowl, stir together the drained zucchini, eggs, sour cream mixture, cooked rice, 2 cups of shredded cheese, 1/2 cup chopped chives, 1/2 tsp salt, and 1/2 tsp Mrs Dash seasoning until evenly combined.
05 -
Pour the mixture into the buttered casserole dish and spread 1/3 cup sour cream evenly over the top. Sprinkle the remaining 1 cup of shredded cheese over the surface.
06 -
Bake the casserole uncovered on the center rack at 400˚F for 40 minutes. Let the dish rest for 10 minutes before serving. Garnish with additional chopped chives if desired.
# Notes:
01 -
Draining the zucchini thoroughly is essential to prevent the casserole from becoming watery.
02 -
To cook the rice, use a 1:2 rice-to-water ratio—1 cup of uncooked rice yields approximately 2 cups cooked.