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.
- 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