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!
Foto: Natasha's Kitchen — Natasha of NatashasKitchen.comIngredients
- 3 lbs green zucchini (6 medium)
- 1 1/2 tsp salt (divided (1 tsp for sprinkling and 1/2 tsp for casserole))
- 2 cups cooked white rice*
- 1 cup sour cream ((divided into 2/3 and 1/3))
- 1/2 tsp baking powder
- 4 eggs (large)
- 1/2 tsp Mrs Dash seasoning (or your favorite salt-free seasoning)
- 8 oz Colby jack cheese (3 cups shredded (or use Mexican cheese))
- 1/2 cup chives (chopped, plus more for garnish)
Steps
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.
Mix 2/3 cup sour cream with 1/2 tsp baking powder and let stand while zucchini drains (8-10 min).
Into the mixing bowl with drained zucchini, stir in 4 eggs and sour cream mixture.
Add cooked rice and 2 cups cheese. Stir in 1/2 cup chives, 1/2 tsp salt and 1/2 tsp
Mrs Dash seasoning.
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.
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