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3.48 from 57 votes

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.

Prep Time25 mins
Cook Time35 mins
Total Time1 hr
Course: Main Course
Cuisine: American
Keyword: Cheesy Zucchini Casserole
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