Description
Hearty zucchini casserole blends garden-fresh vegetables with melted cheese for a comforting family dinner. Rich layers of zucchini, herbs, and creamy cheese promise a delightful meal that satisfies from first bite to last.
Ingredients
Scale
Main Vegetables:
- 3 pounds (1.36 kilograms) green zucchini (about 6 medium)
- 1/2 cup chives, chopped (plus more for garnish)
Protein and Dairy:
- 4 large eggs
- 8 ounces (226 grams) Colby Jack cheese, shredded (about 3 cups)
- 1 cup sour cream, divided
- 2 cups cooked white rice
Seasonings and Leavening:
- 1 1/2 teaspoons salt, divided
- 1/2 teaspoon baking powder
- 1/2 teaspoon Mrs. Dash seasoning (or any salt-free seasoning)
Instructions
- Prepare zucchini by grating using a box grater or food processor, then place in a colander and sprinkle with salt. Allow excess moisture to drain for 10 minutes, occasionally stirring to help release liquid.
- Thoroughly squeeze out remaining moisture from zucchini using hands, transferring the dried vegetable to a large mixing bowl.
- In a separate bowl, combine sour cream with baking powder and let sit momentarily to activate.
- Integrate eggs and sour cream mixture into the zucchini, mixing thoroughly to create a uniform base.
- Fold in cooked rice, shredded cheese, chives, salt, and seasoning, ensuring all ingredients are evenly distributed throughout the mixture.
- Preheat oven to 400°F and grease a 9×13-inch casserole dish with butter to prevent sticking.
- Transfer the zucchini mixture into the prepared dish, spreading it evenly to create a smooth surface.
- Create a creamy top layer by carefully spreading remaining sour cream across the casserole.
- Generously sprinkle the remaining cheese over the sour cream layer, covering the entire surface.
- Place casserole in the center rack of the oven and bake uncovered for 40 minutes until the top turns golden brown and crispy.
- Remove from oven and allow the casserole to rest for 10 minutes, which helps set the texture.
- Garnish with additional fresh chives and serve while still warm for optimal flavor and texture.
Notes
- Squeeze zucchini thoroughly to prevent a watery casserole, ensuring a thick and creamy texture that holds together perfectly.
- Replace regular rice with cauliflower rice for a low-carb version that maintains the dish’s delicious cheesy essence.
- Select firm, fresh zucchini without soft spots to guarantee the best flavor and prevent excess moisture during cooking.
- Experiment with different cheese blends like sharp cheddar or gruyère to add complexity and personalize the casserole’s taste profile.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 392
- Sugar: 3 g
- Sodium: 546 mg
- Fat: 24 g
- Saturated Fat: 13 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 2 g
- Protein: 14 g
- Cholesterol: 186 mg