Cheesy Baked Zucchini Casserole
This comforting casserole is a fantastic way to make use of fresh zucchini, featuring a cheesy and crunchy topping that promises to satisfy any appetite.
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.