Baked Zucchini Casserole

Cheesy Baked Zucchini Casserole is made with fresh zucchini, melty cheese and a surprise ingredient that gives it a crunch on top! 

Baked Zucchini Casserole

What You Need to Make Baked Zucchini Casserole

This delicious dinner recipe is great to serve all summer long when zucchini is plentiful and you need to use it up.  Especially those big zucchini you forgot about and have grown to the size of a truck!  When you grate them up, no one will ever know about the zucchini neglect.

The basic ingredients for this casserole include:

Zucchini:  This veggie is super versatile, has great flavor with lots of other ingredients, is lower in calories and high in nutrients.


Cheese: This recipe calls for Colby Jack cheese.  We like the mild flavor with a bit of tang and color appeal in this cheese.  It is really great for melting in dishes and is creamy and buttery white texture.

Plain Yogurt: We use this in zucchini casserole instead of heavy cream to give the same thickened sauce.   We also love the tangy taste combined with the mild zucchini in this dinner.

Italian Seasoning: This is a blend of herbs that typically include oregano, basil, rosemary, thyme and marjoram.   We love the blend of herbs because you get the sweetness of the rosemary with the piney earthy flavors of oregano and thyme and the minty hint of the marjoram.  Yum!

Rice Chex:  This is a great gluten-free topping in place of panko or breadcrumbs to give you dish a crunch!

Baked Zucchini Casserole

Zucchini – The Best Veggie Of All

It really is incredible how many different ways you can prepare zucchini!

  • Stuffed Zucchini
  • Baked Zucchini
  • Zucchini Bread
  • Zoodles
  • Zucchini Salad
  • Zucchini Soup
  • Zucchini Cake
  • Zucchini Fries
  • Grilled Zucchini

The list could seriously go on and on and on.  What is it about zucchini that makes it so versatile and delicious is so many different types of recipes?  Its flavor!  Zucchini has a very mild taste which makes it so perfect to use in combinations of endless types of food.

Zucchini is considered a ‘summer squash’ because it is available earlier in the growing season compared to most squash, and also because it can’t be stored for long periods of time like some of the hearty winter squash.

Fresh zucchini will keep in an airtight container for about a week.  You can also freeze zucchini.  It usually holds up better if you blanch it really quickly before freezing.  The texture won’t be the same as fresh, but it is still great in recipes!

Baked Zucchini Casserole

All Recipes Zucchini

If you like this dinner, you will definitely want to check these out:

23 Spiralized Zucchini Recipes

Zucchini Lasagna

Chocolate Zucchini Bundt Cake

Zucchini Oat Muffins


Baked Zucchini Casserole

Cheesy Zucchini Casserole

Baked Zucchini Casserole
Serves: 6
Prep Time: 25 m
Cook Time: 35 m


  • 3/4 cup – white rice, short grain
  • 12 ounce – colby-jack cheese
  • 6 medium – zucchini
  • 1 1/2 teaspoon – salt
  • 1/2 cup – sour cream
  • 1/2 cup – yogurt, plain
  • 1/2 teaspoon – baking powder
  • 4 large – egg
  • 1/2 teaspoon – Italian Seasoning
  • 1/2 cup – chives, fresh, chopped
  • 1 1/2 cup – rice chex cereal
  • 2 tablespoon – butter, salted


  1. Preheat oven to 400 degrees F and grease a 9x13-inch baking dish.
  2. Cook rice as directed on package, set aside. Grate the cheese.
  3. Grate zucchini and place in colander. Toss with 1 teaspoon of salt and allow to sit in colander over a bowl to allow excess moisture to drain. After 10 minutes, squeeze more moisture out and then add zucchini to a large mixing bowl (you will need about 4 cups of zucchini).
  4. Add sour cream, yogurt, baking powder, and eggs to zucchini and mix well. Add cooked rice, 2 cups of the cheese, chopped chives, 1/2 teaspoon salt, and Italian seasoning. Mix well.
  5. Pour into prepared baking dish and sprinkle with remaining cheese. Crush the cereal and melt the butter. Toss together; sprinkle on top.
  6. Bake for 30-35 minutes, or until heated through.

Nutrition Facts

  • Nutrition per serving % daily value
  • Calories: 498 25%
  • Fat: 29 g 45%
  • Carb: 35 g 12%
  • Fiber: 3 g 12%
  • Protein: 24 g 48%
  • Sugar: 7 g
written by
Natalie Monson

Leave a Comment

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Chandra Butler says:

May I inquire why white rice was used instead of brown? Since it is prepared separately, would it hurt to sub in brown?

Cynthia says:

Never mind! I just found it in the directions.

Cynthia says:

Approximately how many cups of zucchini does this recipe need?

Rose says:

Loved this! So easy and delicious and my grandson didn’t know he was eating his veggies.

Theresa says:

Can you freeze this prior to cooking or after cooking?

Donna McGee says:

Have you tried freezing this?

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Join over 100k + subscribers and get family-friendly recipes, picky-eater strategies, lunch-packing tips and more, delivered each week to your inbox.