Super Cheesy Zucchini Casserole

Super Cheesy Zucchini Casserole


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Here is a recipe to help use up some summer veggies with the great taste of cheese. Combine the two to make a family size meal of cheesy zucchini casserole.

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Time needed

10 min preparation + 45-50 min cooking

Serving Size / Yield

8 servings


  • 6 C. zucchini, chopped (2 lb.)
  • 2 C. cooked rice
  • 1 C. white onion, chopped
  • 1 C. mozzarella, grated
  • 1 C. sharp cheddar cheese, grated
  • 1 C. low fat sour cream
  • ½ C. parmesan cheese, grated
  • 4 oz. can green chilies, drained and chopped
  • 2 Tbs. extra-olive oil
  • ½ tsp. garlic powder
  • 2 eggs
  • Salt
  • Ground black pepper

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Preheat the oven to 350 degrees F. In a large skillet, heat olive oil over a medium-high heat and sauté zucchinis and onions until tender, about 10-12 minutes. Season with salt and pepper to taste. Drain off extra liquids and set aside. In a large bowl, combine the cooked rice, green chili, sour cream, parmesan, ½ C. mozzarella, eggs, and garlic powder. Mix well. Move rice mixture to 9x13 inch baking dish and top with zucchini and onion. Sprinkle cheddar cheese and remaining mozzarella over top and place in oven. Bake for 25-30 minutes or until cheese is melted and bubbly. Place under broiler for 3-5 minutes or until golden brown. Remove, slice, and serve.

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