Cheesy Baked Zucchini Casserole is chock full of fresh zucchini, creamy cheese and a surprise ingredient that gives it a crunch on top! Use up your garden surplus with this comforting, nutritious meal.
Preheat oven to 400 degrees F and grease a 9x13-inch baking dish.
Cook rice as directed on package, set aside. Grate the cheese.
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).
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.
Pour into prepared baking dish and sprinkle with remaining cheese. Crush the cereal and melt the butter. Toss together; sprinkle on top.