Cheesy Zucchini Casserole
User Reviews
5
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Prep Time
30 mins
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Cook Time
30 mins
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Total Time
1 hr
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Servings
9 servings
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Calories
242 kcal
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Course
Main Course
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Cuisine
American
Cheesy Zucchini Casserole
Description
The Cheesy Zucchini Casserole starts with shredded zucchini salted and drained to reduce moisture, which helps maintain a firmer texture after baking. Cooked white rice adds body and bulk, while sour cream and plain Greek yogurt contribute creaminess and a slight tang. Eggs bind the mixture, and leavening powder offers lightness.
The spices, including smoked paprika, onion powder, and minced garlic, add subtle depth without overpowering the squash and cheese. Mozzarella, cheddar, and Mexican cheeses combine creaminess, sharpness, and a smooth melt. The casserole is baked twice: first to set the base and then topped with cheeses for a browned, bubbly crust.
This casserole works well as a hearty side dish or a meatless main. Its creamy, cheesy texture contrasts nicely with firmer vegetables or grilled meats. Garnishing with additional green onions lends freshness. Letting it rest before serving helps it firm up for neat slices.
Ingredients
- 3 lbs zucchini shredded, green
- 1 1/2 teaspoon salt divided
- 2 cups white rice from about 1 cup dry rice, cooked
- 2/3 cup sour cream
- 1/2 cup yogurt plain, Greek
- 1 teaspoon lemon juice
- 1/2 teaspoon baking powder
- 4 egg large
- 1 teaspoon smoked paprika
- 1 teaspoon onion powder
- 3 cloves garlic minced
- 1 cup mozzarella cheese
- 2 cups cheddar cheese shredded
- 1 cup Mexican cheese shredded
- 1/2 cup green onion plus more for garnish, chopped
Instructions
- Preheat oven to 400 degrees F.
- Butter a 9x13 casserole dish and set aside.
- Grate zucchini on the large holes and transfer to a colander placed over the sink. Sprinkle with 1 teaspoon salt and stir. Let stand for 15 min, then squeeze out the excess moisture with your hands. Transfer drained zucchini to a large mixing bowl.
- In a small bowl mix sour cream, lemon juice, and 1/2 teaspoon baking powder.
- Stir in the eggs and sour cream mixture into the shredded zucchini.
- Add cooked rice, 1 cup of cheddar cheese, and 1 cup of Mexican cheese.
- Stir in the green onions, remaining 1/2 teaspoon salt, minced garlic, paprika, and onion powder.
- Pour mixture into the prepared casserole dish, spread the yogurt over the top. Bake uncovered for 20 minutes.
- Sprinkle the remaining 1 cup of mozzarella cheese and cheddar cheese on top and bake uncovered on the center rack in the preheated oven for 20-30 minutes.
- Let stand for 10 minutes before serving.
- Garnish with sour cream, chopped tomatoes, green onions, and serve.
Nutrition Information
Show DetailsNutrition Facts
Serving: 9servings
Amount Per Serving
Calories 242 kcal
% Daily Value*
| Calories | 242kcal | 12% |
| Carbohydrates | 18g | 6% |
| Protein | 20g | 40% |
| Fat | 10g | 15% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 99mg | 33% |
| Sodium | 391mg | 16% |
| Potassium | 569mg | 12% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
| Vitamin A | 823IU | 16% |
| Vitamin C | 28mg | 31% |
| Calcium | 395mg | 40% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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