Ingredients:
- 3 lbs green zucchini (6 medium)
- 1 1/2 tsp salt divided (1 tsp for sprinkling and 1/2 tsp for casserole)
- 2 cups cooked white rice
- 1 cup sour cream (divided into 2/3 and 1/3)
- 1/2 tsp baking powder
- 4 eggs (large)
- 1/2 tsp Mrs. Dash seasoning or your favorite salt-free seasoning
- 8 oz Colby jack cheese 3 cups shredded (or use Mexican cheese)
- 1/2 cup chives chopped, plus more for garnish
Instructions:
- Preheat oven to 400°F and butter a 9″ x 13″ baking dish.
- Grate the zucchini into the large holes (the grate attachment on the food processor makes it super easy!). You should have 7 to 8 cups before it dries up.
- Transfer the shredded zucchini to a colander over the sink and toss with a teaspoon of salt.
- Leave it for 10 minutes, stirring a few times, then squeeze the excess moisture out of your hands.
- Transfer the drained zucchini to a large mixing bowl.
- Mix 2/3 cup of sour cream with 1/2 teaspoon of baking powder and leave until the zucchini drains (8-10 minutes).
- In a mixing bowl with drained zucchini, add 4 eggs and sour cream mixture.
- Add the cooked rice and 2 cups of shredded cheese. Stir in 1/2 cup chives, 1/2 teaspoon salt, and 1/2 teaspoon Ms. Dash seasoning.
- Pour the mixture into a buttered casserole dish and lightly brush 1/3 cup sour cream over it.
- Sprinkle the remaining cup of cheese on top and bake in the middle of the oven at 400°C for 40 minutes.
- Leave it for 10 minutes before serving.
Enjoy.
