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Cheesy Zucchini Rice Casserole

Here's my secret weapon for getting kids to eat their veggies without even realizing it! The zucchini basically melts into the creamy, cheesy rice, and I've never had a single complaint. It's one of those magical side dishes that somehow turns into the star of the dinner table.
Print Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 2 cups white rice cooked (from about 3/4 cup uncooked)
  • 3 medium zucchini shredded (about 4 cups)
  • 1 10.5-ounce can cream of mushroom soup
  • 1 cup sour cream
  • 2 cups shredded Monterey Jack cheese divided
  • 1/2 cup diced onion
  • 2 tablespoons butter
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1/2 cup panko breadcrumbs optional, for topping

Method
 

  1. Preheat your oven to 350°F and grease a 9x13-inch baking dish.
  2. After shredding the zucchini, place it in a clean kitchen towel and squeeze out as much moisture as you can. This is super important or your casserole will be watery!
  3. Melt the butter in a small skillet over medium heat and sauté the diced onion until soft and translucent, about 5 minutes.
  4. In a large bowl, combine the cooked rice, squeezed zucchini, sautéed onions, cream of mushroom soup, sour cream, 1½ cups of the shredded cheese, salt, pepper, and garlic powder. Mix everything together until well combined.
  5. Pour the mixture into your prepared baking dish and spread it out evenly.
  6. Top with the remaining 1/2 cup of cheese and sprinkle with panko breadcrumbs if you want a little extra crunch on top.
  7. Bake for 30-35 minutes until the casserole is hot and bubbly and the top is golden brown. Let it rest for 5 minutes before serving.