Cheesy Zucchini Casserole
Cheesy Zucchini Casserole is packed with veggies and three kinds of cheese for an indulgent fall-themed side dish or vegetarian main dish.
Servings 9
Calories 190kcal
Ingredients
- 3 lbs green zucchini shredded
- 1 1/2 teaspoon salt divided
- 2 cups cooked shirataki rice
- 2/3 cup sour cream
- 1/2 cup plain greek yogurt
- 1 teaspoon lemon juice
- 1/2 teaspoon baking powder
- 4 eggs large
- 1 teaspoon smoked paprika
- 1 teaspoon onion powder
- 3 cloves garlic minced
- 1 cup mozzarella cheese
- 2 cups cheddar cheese shredded
- 1 cup Mexican cheese shredded
- 1/2 cup green onions chopped plus more for garnish
Instructions
- Preheat the oven to 400 degrees F.
- Butter a 9x13 casserole dish and set aside.
- Grate zucchini on the large holes and transfer to a colander placed over the sink. Sprinkle with 1 teaspoon 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.
- In a small bowl mix sour cream, lemon juice, and 1/2 teaspoon baking powder.
- Stir in the eggs and sour cream mixture into the shredded zucchini.
- Add cooked shirataki rice, 1 cup of cheddar cheese, and 1 cup of mexican cheese.
- Stir in the green onions, remaining 1/2 teaspoon salt, minced garlic, paprika and onion powder.
- Pour mixture into the prepared casserole dish, spread the yogurt over the top. Bake uncovered for 20 minutes.
- Sprinkle remaining 1 cup of mozzarella cheese and cheddar cheese on top and bake uncovered on the center rack in the preheated oven for 20-30 minutes.
- Let stand for 10 minutes before serving.
- Garnish with sour cream, chopped tomatoes, green onions, and serve.
Nutrition
Calories: 190kcal | Carbohydrates: 5g | Protein: 20g | Fat: 10g | Fiber: 1g