If you’re looking for a fresh way to bring people together around the table, this Cheesy Baked Zucchini Casserole has you covered. I’ve always loved classic zucchini casseroles for their comfort factor, but I wanted something a bit lighter and more adaptable for entertaining. That’s where this recipe comes in—it keeps the spirit of the original but adds a few modern touches that make it perfect for gatherings, potlucks, or just a cozy family dinner.
What sets this version apart is the combination of creamy yogurt and sour cream in the base, which gives the casserole a tangy lift and a softer, more custardy texture. Instead of the usual breadcrumbs, I use crushed Rice Chex cereal tossed with butter for the topping. It’s gluten-free, extra crunchy, and holds up well even if you’re serving buffet-style. I also add cooked short-grain rice to the mix, which helps the casserole slice neatly and makes it more filling—great if you’re feeding a crowd.
I landed on this recipe after a few rounds of experimenting with what I had on hand during zucchini season. The chives and Italian seasoning bring a pop of flavor, and the Colby-Jack cheese melts beautifully for that gooey, golden top everyone loves. It’s a flexible dish that works as a main or a side, and it’s easy to prep ahead if you want to keep things stress-free when guests arrive.
If you’re tired of soggy casseroles or bland veggie bakes, give this one a try. The method for draining and squeezing the zucchini really makes a difference, and the crunchy topping is always a hit. Whether you’re hosting a weekend brunch or need a reliable potluck dish, this Cheesy Baked Zucchini Casserole brings a familiar comfort with a few smart upgrades. Let’s get into how it comes together.
Make Cheesy Baked Zucchini Casserole
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What Goes In
- 3/4 cup short-grain white rice
- 6 medium zucchinis
- 1 1/2 teaspoons salt (divided)
- 4 large eggs
- 1/2 teaspoon baking powder
- 1/2 teaspoon Italian seasoning
- 1/2 cup fresh chives, chopped
- 1/2 cup plain yogurt
- 1/2 cup sour cream
- 12 ounces Colby-Jack cheese (about 2 cups for the casserole, 1 cup for topping)
- 1 1/2 cups Rice Chex cereal
- 2 tablespoons salted butter
Step-by-Step to a Comforting Classic
- Preheat your oven to 400°F. Lightly grease a 9×13-inch baking dish so the casserole releases easily after baking.
- Cook the short-grain white rice according to package instructions. Once it’s done, let it cool slightly so it doesn’t scramble the eggs later.
- Grate all the zucchinis and toss them with 1 teaspoon of salt in a colander. Let them sit over a bowl for about 10 minutes to draw out excess water. After draining, squeeze the zucchini with your hands to remove as much moisture as possible. You should end up with roughly 4 cups of well-drained zucchini.
- In a large bowl, combine the drained zucchini, sour cream, yogurt, eggs, baking powder, remaining 1/2 teaspoon salt, cooked rice, 2 cups of grated Colby-Jack cheese, chopped chives, and Italian seasoning. Stir until everything is evenly mixed. The mixture should be thick but not dry.
- Spread the mixture evenly in your prepared baking dish. Sprinkle the remaining 1 cup of cheese over the top for a golden, cheesy crust.
- Crush the Rice Chex cereal (a zip-top bag and rolling pin work well) and mix with melted butter until the pieces are coated. Scatter this mixture evenly over the casserole for a crunchy finish.
- Bake uncovered for 30 to 35 minutes. The casserole should be bubbling and the top golden brown. Let it cool for at least 10 minutes before serving so it sets up and slices cleanly.
Easy Ingredient Swaps to Please a Crowd
If you want to adapt this Cheesy Baked Zucchini Casserole for different tastes or dietary needs, there are plenty of options. Swap the Colby-Jack for sharp cheddar, mozzarella, or even a dairy-free cheese if you need it vegan-friendly. For a gluten-free topping, stick with Rice Chex, or try crushed cornflakes or gluten-free panko. You can also use brown rice or quinoa instead of white rice for a heartier texture. If you don’t have chives, green onions or parsley work well. Just be sure to keep the ratio of wet to dry ingredients the same so the casserole holds together.
Plating for One or for a Party
This casserole is easy to serve whether you’re feeding a few or a crowd. For a dinner party, cut it into neat squares and plate individually with a small salad or grilled protein. If you’re hosting a buffet, let guests serve themselves from the baking dish—just be sure to let it cool slightly so it holds its shape. For a brunch spread, cut into smaller pieces and serve on a platter with toothpicks for easy grabbing. Garnish with extra chives or a sprinkle of Italian seasoning for color right before serving.
How to Store and Reheat Leftovers
Leftover Cheesy Baked Zucchini Casserole keeps well in the fridge for up to 4 days. Store slices in an airtight container. To reheat, place portions in a 350°F oven for about 15 minutes, or microwave individual pieces for 1-2 minutes until hot. If you want to keep the topping crunchy, use the oven method. If the casserole seems dry, cover loosely with foil while reheating to retain moisture.
Tips for Making This Dish Ahead of Time
You can prep almost everything in advance. Assemble the casserole up to the point of adding the crunchy topping, then cover and refrigerate for up to 24 hours. When you’re ready to bake, add the cereal-butter topping and bake as directed. Let the casserole sit at room temperature for 20-30 minutes before baking if it’s coming straight from the fridge to ensure even cooking. This makes it easy to entertain without last-minute stress.
How to Make It a Holiday or Birthday Tradition
This casserole is a great addition to any holiday or birthday menu because it’s easy to scale and pairs well with other dishes. Double the recipe for a large gathering, or bake in two smaller pans for easy serving. For a festive touch, mix in a handful of diced red bell pepper or top with a sprinkle of paprika before baking. Serve alongside roasted meats or as part of a vegetarian spread—it’s versatile enough to fit any celebration and always gets positive feedback from guests.
Common Questions Answered
Can I freeze Cheesy Baked Zucchini Casserole?
Yes, you can freeze this casserole, but for best results, freeze it before baking. Assemble the casserole without the crunchy topping, wrap tightly, and freeze for up to 2 months. When ready to serve, thaw overnight in the fridge, add the cereal-butter topping, and bake as directed. Freezing after baking can make the topping less crisp, but it will still taste good.
Why is it important to squeeze the zucchini thoroughly?
Removing as much moisture as possible from the zucchini is crucial. If you skip this step or don’t squeeze enough, the casserole can turn out watery and won’t set properly. The zucchini should feel almost dry to the touch after squeezing. This helps the casserole hold together and gives you a better texture in every bite.
Can I use pre-cooked or leftover rice?
Absolutely. Leftover rice works well and can save you time. Just make sure the rice isn’t overly dry—if it is, sprinkle a tablespoon or two of water over it and microwave briefly to soften before mixing into the casserole. Cold rice blends best if you break up any clumps first.
What’s the best way to crush Rice Chex for the topping?
The easiest method is to place the cereal in a zip-top bag and use a rolling pin or your hands to crush it. You want small, even pieces, but not a fine powder. Uniform pieces help the topping bake up evenly and stay crisp. If you don’t have a rolling pin, the bottom of a measuring cup works too.
Can I make this recipe without eggs?
Eggs help bind the casserole and give it structure, but if you need an egg-free version, try using a commercial egg replacer or a mixture of 1 tablespoon ground flaxseed with 3 tablespoons water per egg. The texture will be slightly different, but it will still hold together and taste great.
How do I know when the casserole is fully cooked?
The casserole is done when it’s bubbling around the edges and the top is golden brown. Insert a knife or toothpick in the center—it should come out mostly clean, with no runny egg mixture. If the top is browning too quickly, loosely cover with foil for the last 10 minutes to prevent burning while the center finishes cooking.
Cheesy Baked Zucchini Casserole
Equipment
- 9x13-inch baking dish
Ingredients
For the Base:
- 3/4 cup short-grain white rice
- 6 medium zucchinis
- 1 1/2 teaspoons salt (divided)
- 4 large eggs
- 1/2 teaspoon baking powder
- 1/2 teaspoon Italian seasoning
- 1/2 cup fresh chives chopped
- 1/2 cup plain yogurt
- 1/2 cup sour cream
For the Cheese Topping:
- 12 ounces Colby-Jack cheese (divided, about 2 cups and 1 cup)
For the Crunchy Crust:
- 1 1/2 cups Rice Chex cereal
- 2 tablespoons salted butter
Instructions
- Preheat your oven to 400°F and prepare a 9x13-inch baking dish by lightly greasing it.
For the Casserole:
- Prepare the white rice according to the package instructions and set aside to cool slightly. Meanwhile, shred the Colby-Jack cheese and reserve some for later use.
- Grate the zucchinis and combine them with 1 teaspoon of salt in a colander. Allow them to strain over a bowl for about 10 minutes to release excess water, then by hand, remove any leftover moisture to yield around 4 cups of zucchini.
- In a large bowl, mix together the drained zucchini, sour cream, yogurt, eggs, baking powder, and the remaining half teaspoon of salt. Incorporate the cooked rice, 2 cups of shredded cheese, chives, and Italian seasoning, stirring until fully combined.
- Spread the zucchini mixture evenly in the greased baking dish and sprinkle the remaining cheese on top.
For the Crunchy Topping:
- Crush the Rice Chex cereal in a bag or bowl, then melt the butter and mix it in with the crushed cereal. Evenly distribute this crunchy topping over the casserole.
- Bake the casserole uncovered for 30 to 35 minutes until it is bubbling and the top is golden. Allow it to cool slightly before serving and indulge in your cheesy, vegetable-laden treat.
