Cheesy Zucchini Casserole is the perfect time-saver side dish …

The perfect way to create two sides in one dish is this Cheesy Zucchini Rice Casserole! It’s creamy, cheesy, delicious, and a time saver!! Zucchini and onions simmer in a yummy seasoned chicken broth to soak up lots of flavors. The liquid is then drained and mixed with cooked rice, sour cream, cheddar cheese, parmesan cheese, herbs, seasonings, sprinkled with breadcrumbs, and then baked in the oven for only 30 minutes! Whew, that was a mouthful!! A yummy mouthful!

This simple side dish is the perfect comfort food for the whole family on busy weeknights! If you have picky eaters, you can use grated zucchini or shredded zucchini instead of larger chopped bites. Use freshly cooked white rice, brown rice, or leftover rice from the night before, which is always a great way to use up those leftovers!

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What kitchen tools do you need to make this zucchini casserole?

What do you need to make this yummy Zucchini Rice Casserole?

This easy side dish recipe is great all on its own as a low-carb or meatless main dish or … a simple side dish that can easily be made alongside pork chops or your favorite chicken recipes, with ease and little stress. If you’d like to go from side dish to the main dish, add chicken for a Chicken Rice Zucchini Casserole or some hamburger meat for a Ground Beef Zucchini Rice Casserole.

Here are the fresh and simple ingredients you’ll need from the grocery store for this zucchini casserole recipe:

• Fresh zucchini, 8 cups sliced about 1/4 inch thick (this is about 3 pounds of whole zucchini)
• White onion, 1 1/4 cups – diced onions
• Chicken broth, 1/2 cup broth
• Kosher salt, 1 teaspoon salt
• Black pepper, 1 teaspoon pepper
• Italian seasoning, 1 teaspoon seasoning
• Cooked rice, 2 1/2 cups (brown rice, white rice, or leftover rice)
• Sour cream, 1 cup
• Cheddar cheese, 1 1/4 cups shredded cheese (sharp cheddar cheese or your favorite blend)
• Fresh parmesan cheese, 3/4 cup shredded (divide this in half)
• Italian seasoned Panko breadcrumbs, 1 cup (divide this in half)
• Black pepper, 1 teaspoon pepper
• Kosher salt, 1 teaspoon salt
• Eggs, 2 large eggs – beaten

How do you make this Cheesy Zucchini Rice Casserole?

Our family loves a good delicious side dish, especially one that is super easy to prepare and tastes delicious. You can easily use leftover cooked rice from the night before or cook it fresh but it’s always a tasty bonus for us to create a bowl of cheesy rice and add in veggies. We had an abundance of fresh garden zucchini from a big trip to the farmer’s market and thought making it the star of this casserole could be a hit! It was … AND … it was yummy as reheated leftovers the next day too!

Let’s get started …

First, preheat your oven to 350° F.

Prepare the rice either in a rice cooker, large skillet or according to package instructions. Instead of using water, consider using chicken broth. It adds a delicious flavor and texture to the rice. While it cooks, you can begin by slicing the zucchini to a 1/4 inch thickness and chopping the onions.

Spray a 9×13-in casserole dish with cooking spray and set aside.

Place the chopped zucchini and onion in a large mixing bowl. Add 1 teaspoon salt, 1 teaspoon pepper, and Italian seasoning. Then stir to coat the vegetables.

Add the vegetables to the chicken broth in a large Dutch oven and cook over medium heat. Bring to a boil (the vegetables will release a lot of water); cover, reduce heat, and simmer for 15 to 20 minutes.

Drain the liquid from the Dutch oven through a strainer then partially (and lightly) mash with a potato masher.

Combine zucchini mixture with the rice, sour cream, cheddar cheese, ½ the parmesan cheese, ½ the breadcrumbs, kosher salt, black pepper, and beaten eggs. Stir gently to combine the mixture well.

Pour the mixture into your prepared baking dish. Sprinkle the top of the zucchini rice casserole with the remaining bread crumbs and parmesan cheese to give it a nice cheesy, crispy crunch!

Bake for 30 minutes. Allow your cheesy zucchini casserole to cool and set for about 5 minutes after pulling it from the oven. Cover and seal in an air-tight container in the refrigerator and eat leftovers within 3 days.

Here are a few other delicious dinner time side dishes to try …

• Sweet Corn Casserole
• Cheddar Garlic Mashed Potatoes
• Garlic Rosemary Breadsticks
• Delicious Macaroni and Cheese
• Rosemary Potato Galette

How to select the best zucchini?

If you’re shopping at the grocery store or your local farmer’s market, you may wonder what should I look for when buying zucchini, what color should fresh zucchini be when picked, or how do I store fresh zucchini? These tips should help you best.

• You may be tempted to select the biggest zucchini squash in the bunch but opt for those that are smaller and no longer than 6 to 7 inches. Remember this rule: the bigger the more bitter! Larger zucchini can be bitter or flavorness and usually have a significant amount of pulp inside.
• Feel each zucchini and check for overall firmness without soft spots, nicks, and/or cuts in the flesh of the veggie. Soft or mushy spots could indicate it is beginning to decay. If your stored zucchini has some soft areas, you can cut those away and then be sure to cook it right away.
• Select zucchini that is a dark green color with glossy skin.
• Store your zucchini in the refrigerator crisper drawer tightly wrapped for about 1 to 2 weeks. Or chop and freeze for up to 9 months.

Looking for more tasty and easy recipes? Try a few here:

• Italian Chicken and Acorn Squash Couscous
• Chicken & Pork Crostina Pasta
• Creamy Beef and Potatoes
• Wild Rice Chicken Casserole – (Easy Recipe)
• Meat and Potato Timballo Pie

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