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Slice of zucchini casserole with rice, cheese, panko topping.
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4.31 from 43 votes

Zucchini Casserole

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!
Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Course: Sides & Vegetables
Cuisine: American
Diet: Vegetarian
Servings: 8
Author: Rachel Gurk

Ingredients

For casserole

  • 2 large eggs, lightly beaten
  • ½ cup sour cream
  • ½ cup 2% plain Greek yogurt
  • 1 cup (4 oz.) shredded sharp cheddar cheese (see hint below)
  • 2 tablespoons grated Parmesan cheese
  • 1 teaspoon kosher salt
  • ½ teaspoon ground black pepper
  • ½ teaspoon garlic powder
  • ½ teaspoon Italian seasoning
  • 4 cups coarsely grated zucchini, lightly packed (about 1 ¼ pounds)
  • 2 cups cooked white rice (brown rice is good, too)
  • ½ cup minced onion

For topping

  • ¼ cup panko bread crumbs
  • 2 tablespoons grated Parmesan cheese
  • ½ teaspoon Italian seasoning

Instructions

  • Preheat oven to 350°F. Lightly spray a 8 x 11 inch baking dish with nonstick cooking spray.
  • In a large mixing bowl, lightly beat eggs. Stir in sour cream, Greek yogurt, cheddar cheese, Parmesan cheese, salt, black pepper, garlic powder, and Italian seasoning. Mix until well combined.
    2 large eggs, lightly beaten, ½ cup sour cream, ½ cup 2% plain Greek yogurt, 1 cup (4 oz.) shredded sharp cheddar cheese, 2 tablespoons grated Parmesan cheese, 1 teaspoon kosher salt, ½ teaspoon ground black pepper, ½ teaspoon garlic powder, ½ teaspoon Italian seasoning
  • Add shredded zucchini, rice, and onions and stir until ingredients are well mixed. Spread mixture into prepared pan.
    4 cups coarsely grated zucchini, lightly packed, 2 cups cooked white rice, ½ cup minced onion
  • Make topping: In a small bowl, combine breadcrumbs, Italian seasoning, and Parmesan cheese. Sprinkle evenly over zucchini mixture.
    ¼ cup panko bread crumbs, ½ teaspoon Italian seasoning, 2 tablespoons grated Parmesan cheese
  • Bake for 1 hour or until golden brown and heated through.

Video

Notes

  • Use a food processor: Use the coarse shredding disc. Shred the cheddar first and set it aside before shredding the zucchini.
  • Storage: 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.
  • Rice alternatives: If desired, cooked brown rice, quinoa, farro, or barley can be substituted for the white rice.
  • Cheese alternatives: Other types of cheese can be substituted for the sharp cheddar. Try Monterey Jack, colby, mozzarella, mild cheddar, Mexican blend, etc.
  • Add meat: If you like, add cubed ham or cooked bacon to the casserole.
  • Ritz cracker topping:  Crushed Ritz crackers can be substituted for the panko topping, if desired.

Nutrition

Calories: 201kcal | Carbohydrates: 18g | Protein: 10g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 67mg | Sodium: 483mg | Potassium: 251mg | Fiber: 1g | Sugar: 3g | Vitamin A: 455IU | Vitamin C: 12mg | Calcium: 189mg | Iron: 1mg

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