Cheesy Zucchini Casserole

Cheesy Zucchini Casserole

Introduction:

Cheesy Zucchini Casserole is a comforting and delicious dish that makes the most out of garden-fresh zucchinis.

Packed with a golden, cheesy crust and a fluffy, moist center, this casserole is the perfect side dish for any meal.

It’s easy to prepare and is a great way to use up an abundance of zucchini, making it a go-to recipe during the summer harvest season.

Zucchinis, technically a fruit, provide a subtle sweetness that complements the savory richness of melted cheese.

This dish strikes a balance between light and hearty, delivering all the comfort food flavors you crave without the heaviness.

Ingredients:

For the Zucchini Casserole:

3 lbs zucchini (6 medium zucchinis), grated

1 1/2 tsp salt, divided (1 tsp for sprinkling and 1/2 tsp for casserole)

2 cups cooked white rice (equivalent to 1 cup uncooked rice)

1 cup sour cream (divided into 2/3 cup and 1/3 cup)

1/2 tsp baking powder

4 large eggs

1/2 tsp Mrs. Dash seasoning (or any salt-free seasoning of your choice)

3 cups shredded Colby Jack cheese (or Mexican cheese blend)

1/2 cup chopped chives (plus extra for garnish)

Instructions:

Step 1: Prepare the Oven and Dish

Preheat your oven to 400°F (200°C). Butter or lightly grease a 9×13-inch baking dish and set it aside.

Step 2: Prepare the Zucchini

Grate the Zucchini: Grate the zucchinis using a large-holed grater or the grating attachment on a food processor. You should end up with about 7-8 cups of grated zucchini.

Remove Excess Moisture: Transfer the grated zucchini to a colander placed over the sink. Sprinkle with 1 teaspoon of salt and stir to combine. Let it sit for about 10 minutes, stirring occasionally. After the zucchini has drained, squeeze out as much moisture as possible using your hands or a clean kitchen towel.

Step 3: Prepare the Sour Cream Mixture

While the zucchini drains, mix 2/3 cup of sour cream with 1/2 teaspoon of baking powder in a small bowl. Let it sit for about 8-10 minutes.

Step 4: Combine Ingredients

Mix the Filling: In a large mixing bowl, combine the drained zucchini, sour cream mixture, 4 large eggs, 2 cups of shredded cheese, cooked rice, and 1/2 cup chopped chives. Add 1/2 teaspoon of salt and the Mrs. Dash seasoning.

Spread in Baking Dish: Pour the zucchini mixture into the prepared baking dish. Spread it evenly.

Step 5: Add Sour Cream and Cheese Topping

Top the Casserole: Spread the remaining 1/3 cup of sour cream evenly over the top of the zucchini mixture.

Add the Final Cheese Layer: Sprinkle the remaining 1 cup of shredded cheese over the top.

Step 6: Bake the Casserole

Place the baking dish on the center rack of the preheated oven. Bake uncovered for 40 minutes or until the cheese on top is golden brown and the casserole is bubbling around the edges.

Step 7: Let it Rest and Serve

Once done, remove the casserole from the oven and allow it to rest for 10 minutes before serving. Garnish with additional chopped chives if desired.

Conclusion:

This Cheesy Zucchini Casserole is a versatile, crowd-pleasing dish that brings out the best in fresh summer zucchini.

With its crispy, cheesy crust and tender, flavorful interior, it strikes the perfect balance between indulgent and light.

Not only is it incredibly easy to make, but it also reheats well, making it an excellent choice for leftovers.

The combination of zucchini, cheese, and sour cream creates a rich, savory experience that pairs beautifully with almost any main dish.

Serve it at your next family dinner or potluck, and watch it disappear in no time!