Description
Discover the secret to making an irresistible cheesy zucchini casserole that will delight your taste buds. Perfect for any meal, learn this easy and delicious recipe now!
Ingredients
- 3 lb (1.36 kg) s green zucchini (6 medium)
- 1 1/2 tsp (8 ml) salt, divided (1 tsp (5 ml) for sprinkling and 1/2 tsp (3 ml) for casserole)
- 2 cup (480 ml) s cooked white rice*
- 1 cup (240 ml) sour cream, (divided into 2/3 and 1/3)
- 1/2 tsp (3 ml) baking powder
- 4 eggs (large)
- 1/2 tsp (3 ml) Mrs Dash seasoning, or your favorite salt-free seasoning
- 8 oz (227 g) Colb y jack cheese, 3 cup (720 ml) s shredded (or use Mexican cheese)
- 1/2 cup (120 ml) chives, chopped, plus more for garnish
Instructions
- Grate the zucchini using the large side of a box grater or a food processor with a grating blade. Place the grated zucchini in a colander set over the sink and mix in 1 teaspoon of salt. Allow it to sit for 10 minutes, stirring occasionally, then use your hands to squeeze out any extra liquid. Move the drained zucchini to a big mixing bowl.
- While the zucchini is draining (8-10 min), combine 2/3 cup of sour cream with 1/2 teaspoon of baking powder and let it sit.
- Add the 4 eggs and the sour cream mixture to the bowl with the drained zucchini and mix well.
- Incorporate the cooked rice and 2 cups of cheese into the zucchini mixture. Add 1/2 cup of chopped chives, 1/2 teaspoon of salt, and 1/2 teaspoon of your preferred salt-free seasoning, then mix thoroughly.
- Transfer the mixture into a greased casserole dish and evenly spread 1/3 cup of sour cream on the top. Scatter the remaining 1 cup of cheese over the surface and bake it uncovered in the middle of the oven at 400°F for 40 minutes. Allow it to rest for 10 minutes before serving.
Notes
- Thoroughly drain the grated zucchini to avoid excess moisture in the casserolenCombine sour cream with baking powder and let it sit for a fluffier texturenBroil the casserole for 2-3 minutes post-baking for a golden cheese topping