Go Back
+ servings

Cheesy Zucchini Casserole

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.

Course Main Course
Cuisine American
Keyword Cheesy Zucchini Casserole
Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings 6
Calories 464kcal


  • 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


  • 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.
  • Bake for 30-35 minutes, or until heated through.


Calories: 464kcal | Carbohydrates: 43g | Protein: 20g | Fat: 25g | Saturated Fat: 14g | Cholesterol: 185mg | Sodium: 571mg | Fiber: 5g | Sugar: 8g