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Cheesy Zucchini Rice Casserole

Cheese is one of the major agricultural products in our area of northern California. A colleague gave me this recipe a number of years ago, and it's always a hit at potluck dinners.
  • Total Time
    Prep: 30 min. Bake: 35 min.
  • Makes
    12 servings


  • 1 cup uncooked long grain rice
  • 3 medium zucchini, cut into 1/8-inch slices
  • 1 can (4 ounces) chopped green chilies
  • 4 cups shredded Monterey Jack cheese, divided
  • 2 cups sour cream
  • 2 tablespoons chopped green pepper
  • 2 tablespoons chopped onion
  • 1 tablespoon minced fresh parsley
  • 1 teaspoon salt
  • 1 teaspoon dried oregano
  • 1 large tomato, sliced


  • Cook rice according to package directions. In a large saucepan, cook zucchini in 1/2 in. of water. Bring to a boil. Reduce heat; cover and simmer for 3-5 minutes or until zucchini is crisp-tender; drain and set aside.
  • Place rice in a greased shallow 3-qt. baking dish. Layer with chilies and 1-1/2 cups cheese. In a large bowl, combine the sour cream, green pepper, onion, parsley, salt and oregano. Spread over cheese. Layer with zucchini and tomato. Sprinkle with remaining cheese.
  • Cover and bake at 350° for 30 minutes. Uncover; bake 5-10 minutes longer or until heated through and cheese is melted.
Nutrition Facts
3/4 cup: 290 calories, 18g fat (12g saturated fat), 60mg cholesterol, 460mg sodium, 17g carbohydrate (3g sugars, 1g fiber), 12g protein.

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Average Rating:
  • PrplMonky5
    Jul 5, 2016

    I omitted the green chilies because I don't like anything spicy... unfortunately it then felt like there was something missing. I wish I could figure out something else to put into place. I think this a good dish with the potential to be great. I did love the tastes of the zucchini and tomato together. It gave it a fresh taste. I'll try this again, and maybe even throw in the chilies just to try it.

  • suekg
    Aug 3, 2014

    used garlic salt instead of regular salt, a pinch of garlic powder and added 1/2 tsp of basil, omitted green pepper and parsley. Basically just tweaked the herbs to my taste. Very good recipe. I have a similar recipe that doesn't call for sour cream so probably fewer calories but I love creamy.

  • angelasandoval
    Nov 21, 2009

    This was a delicious dish but we thought green chilies and seasonings really overpowered the zucchini. If you want a recipe that really showcases the zucchini, this isn't it!

  • redd010904
    Aug 12, 2009

    This is the best zucchini and tomato recipe I've ever tasted! Perfect combination of flavors. I'll look forward to more zucchini from my garden!

  • mam75
    May 12, 2009

    No comment left

  • shannoncotsworth
    Apr 7, 2009

    No comment left

  • sewampler
    Aug 2, 2008

    I used this as a main dish and it was very good. I used less cheese and sour cream and it still tasted great. Good way to use up zucchini and tomatoes.