Randy Mayor; Melanie J. Clarke
Yield
8 servings (serving size: 1 cup)

Easy to prepare and rich in flavor, the casserole pairs fabulously with roasted chicken, ham, or pork chops. This simple dish has become a staff favorite, and we believe it will be right at home in your home, too.

How to Make It

Step 1

Preheat oven to 350°.

Step 2

Combine first 3 ingredients in a Dutch oven; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until tender. Drain; partially mash with a potato masher.

Step 3

Combine zucchini mixture, rice, cheddar cheese, sour cream, 2 tablespoons Parmesan cheese, breadcrumbs, salt, pepper, and eggs in a bowl; stir gently. Spoon mixture into a 13 x 9-inch baking dish coated with cooking spray; sprinkle with 2 tablespoons Parmesan cheese. Bake at 350° for 30 minutes or until bubbly.

Step 4

Preheat broiler. Broil 1 minute or until lightly browned.

Ratings & Reviews

My go-to recipe to use up a plethora of zucchini!

user
July 23, 2016
Used leftover brown rice and added wild rice too for a little extra crunch. So good! Have made with Greek yogurt when I didn't have sour cream and you'd never notice a difference. Have also subbed half summer squash as other readers have to rave reviews. Love, love this recipe!

This is good - try it!

Lewy8knoxville
April 22, 2015
This is really good.  does just as well with 1/2 zucchini squash and 1/2 yellow squash.  I make for my parents every summer they are here.  I usually have a lot of zucchini from my garden and this is one of my go to recipes.  YUM!

nopopam's Review

WRodgers1
August 03, 2014
I can see why others added chicken and made it a main course. Will do that next time.

sparklyredshoes's Review

nopopam
January 21, 2013
This was a tremendous hit with everyone i made this for. I used half yellow squash and half zucchini and i added about 1/2 more cheddar than the recipe called for. There wasn't a chance of leftovers, as everyone got two or three servings!

smach84's Review

AGordonBeecher
November 21, 2012
N/A

rstarrlemaitre's Review

CodieD
October 29, 2012
Warm and creamy, much like the casseroles of my childhood. Great tender zucchini, but I like the idea of using half yellow squash next time. Would sprinkle breadcrumbs on top for added crunch.

CodieD's Review

MaryBelen
May 15, 2012
I have made this for several potlucks now and always get tons of compliments. My husband really likes this as well. I add fresh garlic, fresh parsley and finely chopped mushrooms. This is becoming a go to weeknight recipe for us. It's easy to pack for lunches with just about any kind of meat on the side.

Adshehan's Review

soupmom
February 04, 2012
Perfect side dish - this time I served with fish.

SaraEColvin's Review

lauraduff
January 24, 2012
Made this last night. Went really well with broiled fish. Tastes similar to a broccoli rice casserole. Really good flavor. I substituted plain fat-free yogurt for the sour cream. I added extra cheese on top.

AGordonBeecher's Review

kellergirl
January 04, 2012
Great way to get my kids to eat veggies. I always use brown rice and often sub frozen spinach and chopped broc for the zucchini. They say it tastes kind of like mac and cheese. (I admit, I often add more cheese than called for. But they love it.)