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Nutritional Recipes

Baked Zucchini Casserole

Written by COA Nutrition Team On August 23, 2019

You’ll love the balanced nutrition in this dish: Eggs, yogurt and cheese add protein. Rice and whole grain Chex cereal provides carbs. And zucchini brings all the vitamins and the extra fiber.


  • ¾ cup white rice, short grain
  • 12-ounce Colby-jack cheese
  • 6 medium zucchinis
  • 1 ½ teaspoon of salt
  • ½ cup sour cream
  • ½ cup of plain yogurt
  • ½ teaspoon of baking powder
  • 4 large egg
  • ½ teaspoon Italian Seasoning
  • ½ cup of fresh chives, chopped
  • 1 ½ cup rice Chex cereal
  • 2 tablespoons of butter, salted


  1. Preheat oven to 400 degrees F and grease a 9×13-inch baking dish.
  2. Cook rice as directed on package, set aside. Grate the cheese.
  3. Grate zucchini and place in colander. Toss with 1 teaspoon of salt and allow to sit in colander over a bowl to allow excess moisture to drain. After 10 minutes, squeeze more moisture out and then add zucchini to a large mixing bowl (you will need about 4 cups of zucchini).
  4. Add sour cream, yogurt, baking powder, and eggs to zucchini and mix well. Add cooked rice, 2 cups of the cheese, chopped chives, 1/2 teaspoon salt, and Italian seasoning. Mix well.
  5. Pour into prepared baking dish and sprinkle with remaining cheese. Crush the cereal and melt the butter. Toss together; sprinkle on top.
  6. Bake for 30-35 minutes, or until heated through.

Tips of the Month MOBILE

Planning Ahead Tip of the Month

Make ahead and freeze

Work in a clever way! Make double batches of recipes when making dinner. That way, you can serve half and freeze half for another day when you don’t have time to cook.

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