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Cheesy Zucchini Casserole
A golden cheesy crust seals in the fluffy, moist and creamy center of this zucchini casserole. This zucchini casserole recipe is easy, irresistibly delicious and a great way to use up extra garden vegetables!
👥 8 Servings⏱️ Prep & Cook: 1h⏳ Prep: 20 min🔥 Cook: 40 min👤 Natasha of NatashasKitchen.com📖 natashaskitchen
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●mixing bowl
- ●food processor
- ●colander
- ●casserole dish
📝 Preparation Steps
1
How to Make Zucchini Casserole:
2
Grate zucchini on the large holes (or the grating attachment on a food processor). Transfer grated zucchini to a colander over the sink and stir in 1 tsp salt. Let stand ⏱️ 10 min, stirring a couple of times then squeeze out the excess moisture with your hands. Transfer drained zucchini to a large mixing bowl.
tsp salt (divided (1 tsp for sprinkling and 1/2 tsp for casserole))1 1/2
3
Mix 2/3 cup sour cream with 1/2 tsp baking powder and let stand while zucchini drains (⏱️ 8-10 min).
sour cream (divided into 2/3 and 1/3)1 cuptsp baking powder1/2
4
Into the mixing bowl with drained zucchini, stir in 4 eggs and sour cream mixture.
eggs (large)4sour cream (divided into 2/3 and 1/3)1 cup
5
Add cooked rice and 2 cups cheese. Stir in 1/2 cup chives, 1/2 tsp salt and 1/2 tsp
cup chives (chopped, plus more for garnish)1/2tsp salt (divided (1 tsp for sprinkling and 1/2 tsp for casserole))1 1/2
6
Mrs Dash seasoning.
7
Pour mixture into buttered casserole dish and spread 1/3 cup sour cream over the top. Sprinkle remaining 1 cup cheese over the surface and bake uncovered on the center rack at 400˚ for ⏱️ 40 min. Let stand for ⏱️ 10 min before serving.
sour cream (divided into 2/3 and 1/3)1 cup
Nutrition Facts
calories
279 kcal
fat Content
17 g
serving Size
1 serving
fiber Content
1 g
sugar Content
5 g
sodium Content
675 mg
protein Content
13 g
cholesterol Content
123 mg
carbohydrate Content
18 g
saturated Fat Content
9 g
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