Cheesy Zucchini Casserole
Cheesy Zucchini Casserole
Ingredients
- 1.3 kg zucchini grated
- 1 ½ teaspoon salt divided
- 2 cups white rice cooked (1 cup dry rice)
- â…” cup sour cream
- ½ cup plain greek yogurt
- 1 teaspoon lemon juice
- ½ teaspoon baking powder
- 4 eggs
- 1 teaspoon smoked paprika
- 1 teaspoon onion powder
- 3 cloves garlic crushed
- 1 ½ cup mozzarella
- 2 ½ cups cheddar cheese grated
- ½ cup spring onion chopped
GARNISH
- 2 tbsp spring onion chopped
Instructions
- Preheat the oven to 200C.
- Butter a 9×13 casserole dish and set aside.
- Grate zucchini on the large holes and transfer to a colander placed over the sink. Sprinkle with half the salt and stir. Let stand for 15 min, then squeeze out the excess moisture with your hands. Transfer drained zucchini to a large mixing bowl.1.3 kg zucchini, 1 1/2 teaspoon salt
- In a small bowl mix sour cream, lemon juice, and 1/2 teaspoon baking powder.2/3 cup sour cream, 1 teaspoon lemon juice, 1/2 teaspoon baking powder
- Stir in the eggs and sour cream mixture into the shredded zucchini.4 eggs
- Add cooked rice and half of the cheddar cheese2 cups white rice, 2 1/2 cups cheddar cheese
- Stir in the spring onions, remaining salt, crushed garlic, paprika and onion powder.1 teaspoon smoked paprika, 3 cloves garlic, 1/2 cup spring onion, 1 teaspoon onion powder
- Pour mixture into the prepared casserole dish, spread the yogurt over the top. Bake uncovered for 20 minutes.1/2 cup plain greek yogurt
- Sprinkle remaining cheddar and mozzarella cheese on top and bake uncovered on the center rack in the preheated oven for 20-30 minutes.1 1/2 cup mozzarella
- Let stand for 10 minutes before serving.
- Garnish with sour cream and spring onions, and optionally cherry tomatoes2 tbsp spring onion
- Serve and enjoy!
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