Cheesy, comforting, and filling, zucchini casserole with rice is a favorite homestyle recipe. It’s also a good way to use a bountiful harvest of zucchini!
Preheat oven to 350°F. Lightly spray a 8x11 inch baking dish with nonstick cooking spray.
In a large mixing bowl, combine eggs, sour cream, Greek yogurt, cheddar cheese, 2 tablespoons Parmesan cheese, salt, black pepper, garlic powder, ½ teaspoon Italian seasoning. Add shredded zucchini, rice, and onions and stir until ingredients are well mixed. Spread mixture into prepared pan.
In a small bowl, combine breadcrumbs, ½ teaspoon Italian seasoning, and 2 tablespoons Parmesan cheese. Sprinkle evenly over zucchini mixture.
Bake for 1 hour or until golden brown and heated through.
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Notes
If you are using a food processor, shred the cheddar first and set it aside before shredding the zucchini.
Store leftovers in the refrigerator for up to 4 days. It does not freeze well. Reheat single servings gently in the microwave. Larger quantities can be reheated in the oven. Heat at 350°F for 20 to 30 minutes or until heated through.
If desired, cooked brown rice, quinoa, farro, or barley can be substituted for the white rice.
Other types of cheese can be substituted for the cheddar.
If you like, add cubed ham or cooked bacon to the casserole.
Crushed Ritz crackers can be substituted for the panko topping, if desired.