Recipe Overview

Why you’ll love it: 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! This delicious rice casserole is a hearty side dish or a vegetarian main dish.

How long it takes: 1 hour
Equipment you’ll need: large pan with cover, baking dish
Servings: 8

Slice of zucchini casserole on a white plate.
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This casserole recipe is one of my go-to side dishes or vegetarian meals. Zucchini rice casserole is perfect as a side dish for Thanksgiving. Try it instead of baked corn or mac and cheese. It’s also hearty enough for a meal on Meatless Mondays.

Summer always leads to plentiful zucchini and this casserole recipe is a great way to use it, as is homemade zucchini bread, air fryer zucchini fries or zucchini chips. We also just love this grilled vegetable salad with lots of zucchini and summer squash, topped with tangy goat cheese. Vegetable fritters with grated zucchini, carrots, and bell peppers are a popular option, too. Be sure to check out my entire list of zucchini recipes.

Homestyle Zucchini Casserole Recipe

This casserole is comfort food. It’s hearty, cheesy, and creamy without being overly heavy. You know I love my salads as much as the next girl but there are those times when you want food that’s more cozy and comforting, like a blanket to wrap around you when you’re having one of those days.

Large or small zucchini are fine. Do you have an abundance of zucchini in your garden? Try this recipe! You can use those zucchini that may have gotten a bit too large. Since they are shredded, the size doesn’t really matter all that much.

Even vegetable “haters” love this casserole. This casserole is perfect for those who don’t like crisp vegetables. It’s similar to cheesy potatoes or a gratin. The zucchini is shredded before combining it with rice, cheese and eggs.

It has a crispy topping. A mix of panko bread crumbs (these are the kind I buy) with Italian seasoning and Parmesan cheese gives the casserole a crispy crust that seals the deal and makes this recipe a total winner. If you like casseroles topped with Ritz crackers, that’s a good alternative, too. You can also make your own bread crumbs!

Casserole with a couple squares taken out.

Ingredient Notes

  • Zucchini: Big or small, size doesn’t really matter in this recipe. You’ll need about one and a quarter pounds. Since zucchini varies so much in size, it’s best to weigh it to get the correct amount although a little more or less won’t affect the recipe much. If it’s extremely large and has a lot of seeds, make sure to avoid using those.
  • Onion: Use whatever type of onion you happen to have on hand. A plain yellow cooking onion is fine.
  • Rice: You’ll need 2 cups of cooked rice. You can use white or brown rice. The cooking time of this recipe does not include cooking the rice.
  • Sour Cream: To keep this casserole a bit healthier, I use reduced fat. Full fat is fine but stay away from fat free sour cream which contains additives
  • Plain Greek Yogurt: Again, choose whichever type of plain Greek yogurt you prefer. Nonfat yogurt is fine because it does not contain any additives. Full fat or 2% yogurt will make the casserole creamier. Just make sure it’s unflavored and unsweetened.
  • Eggs: A couple of eggs add protein and substance to the casserole, helping it to hold together.
  • Sharp Cheddar Cheese: The sharper, the better! There’s plenty of flavor in sharp cheese which allows you to use less.
  • Parmesan Cheese: Again, Parmesan cheese has lots of flavor so you don’t need to add as much. You’ll put some in the casserole and some in the topping. Use grated cheese (the stuff in the green container is fine).
  • Italian Seasoning: This blend of dried herbs usually contains thyme, oregano, and basil. If you don’t have it in your pantry, just substitute plain dried basil or oregano, or even dried parsley flakes.
  • Garlic Powder: Garlic powder is an easy-to-use form of garlic. It’s dehydrated garlic that is ground into a fine powder. Garlic powder and garlic salt are not the same thing.
  • Salt & Pepper: Simple seasonings but you wouldn’t want to leave them out.
  • Panko Bread Crumbs: I like to use whole wheat panko for the topping but it isn’t always available. Regular panko is fine. Panko bread crumbs are coarser and airier than fine bread crumbs, giving the topping more crispness. By the way, it’s easy to make homemade bread crumbs and it’s a great way to use day-old bread.
Ingredients needed including shredded zucchini and cheese.

How To Make Zucchini Casserole

If you don’t happen to have cooked rice on hand, you’ll want to get that going first. I almost always have cooked rice in the freezer. I make double or triple of what I need and freeze the rest in 2 cup portions. It’s super handy to have and thaws quickly.

Shred the cheese in a food processor, remove it, and then coarsely shred the zucchini.

Meanwhile, get the oven preheating and spray a baking dish with nonstick spray. Combine the rice, sour cream, yogurt, cheddar cheese, half the Parmesan cheese, the beaten eggs, and seasonings.

Cheese mixture.

Add in the zucchini.

Ingredients in a mixing bowl.

Stir to combine all the ingredients.

Zucchini mixture all combined in a glass mixing bowl.

Scrape it all out into the baking dish.

Casserole without panko topping.

In a small bowl, mix together the panko, the remaining Parmesan cheese, and Italian seasoning.

Topping ingredients not yet mixed.

Sprinkle the topping over the casserole and pop it into the oven.

Unbaked zucchini casserole.

Bake it for an hour. It should be lightly golden and set in the middle (not jiggly or wet).

Casserole being scooped out of baking dish.

Cooking Tip

Zucchini squash contains a lot of water which can result in a watery casserole. We tested this recipe several times using a variety of methods. We tried pre-cooking the zucchini and mashing it. We tried slicing the zucchini instead of shredding it. We also tried salting the raw zucchini and squeezing out the excess water.

Guess what? We discovered that the easiest way, coarsely shredding the zucchini (no draining necessary), has the best result.
We also found that including rice in the casserole really helps because rice absorbs the excess water. Eggs are also important to bind the casserole together.

Recipe Variations

  • Use brown rice instead of white rice. Cooked quinoa, farro, or even barley can be substituted. Brown rice has more nutritional value than white rice and it’s filling, nutty, and flavorful.
  • Choose your cheese. Don’t have any cheddar cheese in the house? Go ahead and use what you happen to have.
  • Add more veggies (up to a cup). Finely chopped red bell peppers, mushrooms, or broccoli are good additions and can add a lot of flavor.
  • Meat lovers can add a cup of cubed ham or cooked bacon to the the casserole.
  • Topping idea: Zucchini casserole tastes great with a Ritz cracker topping. Substitute crushed crackers for the panko topping. Crushed potato chips are good, too.
Close up of zucchini rice casserole, showing texture.

Make-Ahead Ideas

To speed up the cooking time, make a big batch of rice a day ahead, either white or brown, whichever you prefer. Try Instant Pot white rice or Instant Pot brown rice, if you have an Instant Pot. It’s a very easy way to prep rice.

Cooked rice can be refrigerated for up to four days or pop it in the freezer (in reclosable freezer bags) for up to two months. It’s so handy for salads, fried rice, or side dishes.

Storage & Reheating Tips

Store leftovers in the refrigerator for up to 4 days. This zucchini casserole doesn’t 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.

Meal plan 46 graphic with text and photos.

Free Meal Plan

Interested in a weekly meal plan that includes this recipe? Take a look at my Meal Plan #46 or Meal Plan #95. You’ll find a wholesome recipe for each weekday plus a categorized grocery list. Let me do the planning for you this week! We add a new meal plan weekly.

More Vegetarian Casseroles

Recipe

Zucchini Casserole

4.33 from 40 votes
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 8
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!
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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.

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.

Video

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

Nutrition information is automatically calculated, so should only be used as an approximation.

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4.33 from 40 votes (39 ratings without comment)

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20 Comments

  1. Kurt R Schletzer says:

    No taste

    1. Rachel Gurk says:

      I’m sorry to hear you didn’t enjoy it. Did you follow the recipe as written?

  2. Susan says:

    5 stars
    We really enjoyed this casserole. So happy to find this recipe. I will definitely make it again.

    1. Rachel Gurk says:

      I’m glad to hear it! Thanks for leaving a review!

  3. Kathleen says:

    It seems the recipe doesn’t say when to add the rice. I assume I add it when I add the zuchinni? I just put it in the oven. Crossing my fingers it comes out right.

    1. Rachel Gurk says:

      Thanks for pointing it out! Sorry about that. You are correct. Hope you loved it!

  4. Glenda Forester says:

    Hi! I’ve making a version of this for over 30yrs! My recipe calls for ground beef cooked with bell peppers, drained, & added to mix.
    I just made a new version, to entice my Granddaughter. I call it RANCH CHICKEN VEGGIE CASSEROLE (notice no mention of[ Eewww] Zucchini!! ) I cut Zucchini in Spirilizer & gave them couple rough chops. Added Good Ranch dressing (I may try Dip if I make again.Its smelling Delicious!!!

    1. Rachel Gurk says:

      Ha, I love that! Thanks for leaving a comment, your version sounds delicious!

  5. Katie says:

    We love this recipe as well, and I’m about to make it for the 4th time. Amazing and comforting as it, you could also do any number of add ins to keep it interesting! We are going to try a Greek spin on it tonight! Thanks for such a wonderful main for our veggie family! 

    1. Rachel Gurk says:

      So glad to hear that you like it! Love that you’re putting your own spin on it!

  6. Elizabeth Nevin says:

    I have made many vegetable casseroles – this is one of the very best! – a few small changes: I used vegetable stock and I sautéed instead of boiled the zucchini and onion (and couple cloves of garlic) for better flavor and texture. This comes out so much better than you might think based on the ingredients. Really tasty! So glad i came across this recipe.. Bravo!

    1. Rachel Gurk says:

      Wow, thank you! I’m so glad you like it. Thank you for taking the time to leave a comment!

      1. nilaga says:

        Are you supposed to boil (or sautee, or cook) the zucchini ahead of time? I assumed it would bake in the heat of the yogurt/sour cream in the oven-I cant find where it’s to be boiled before baking?

        1. Rachel Gurk says:

          No need to boil it before baking! We tested this recipe a number of ways and found this was the best.

  7. D from Ohio says:

    Rachel & you who are reading this:

    This recipe is so awesome! In 14 days, I’ve made it 3x and will totally make it many more times. I did use white rice, and added 3 crushed garlic cloves, but it is such an amazing jumping off point you can (with caution) put your own spin on it. Tho try it her way the 1st time.

    I had lots of summer squash (yellow) on hand for round 1 and thought it’d work fine. It did OK but 2nd time with green zucchini was a total home run, 3rd time was space balls amazing! It doubles quite well.

    This recipe goes in my recipe box that I inherited from my dear Grandma – I hope future generations will keep it in the mix!

    This next Thanksgiving dinner, it will occupy a pouud place on our table!

    1. Rachel Gurk says:

      Wow, that makes me SO happy! Thank you for taking the time to come back and leave a comment, it means so much to me!

  8. Karen @ The Food Charlatan says:

    I’ve been really into brown rice lately! It’s so good! This looks amazing. :) Summer food is the best food!!

  9. susan salzman says:

    Love this! Looks YUMMY

  10. denise says:

    looks tasty

    1. Rachel Gurk says:

      Thank you!