Zucchini Pie Casserole(Makes 8 Servings)
A hearty zucchini and chicken casserole layered with cheese, rice, and fresh vegetables, baked to golden perfection—perfect for family dinners and vegetable lovers.
Ingredients
- 2 cups cooked rice ⓘ
- 1 pound Monterey Jack cheese, grated ⓘ
- 1/2 cup grated cheese for topping ⓘ
- 3 medium zucchini, sliced thin, parboiled and drained ⓘ
- 1 large tomato, sliced
- 2 cups cubed cooked chicken ⓘ
- 1 (7 oz.) can diced green chilies ⓘ
- 1 teaspoon oregano ⓘ
- 1 teaspoon garlic salt ⓘ
- 2 tablespoons chopped green pepper ⓘ
- 2 tablespoons chopped green onion ⓘ
- 1 tablespoon chopped parsley ⓘ
Instructions
- Butter a 3-quart casserole dish.
- Layer cooked rice, cooked chicken, grated cheese, sliced zucchini, and sliced tomato in the casserole.
- Mix sour cream, diced green chilies, oregano, garlic salt, chopped green pepper, and chopped green onion in a bowl.
- Pour the sour cream mixture over the layered casserole.
- Sprinkle the top with 1/2 cup grated cheese and chopped parsley.
- Bake uncovered at 350°F for 30 minutes until golden and bubbly.
Tips & Substitutions
For a creamier texture, consider adding a dollop of sour cream or Greek yogurt to the layers. If you're short on time, pre-cooked rotisserie chicken can be used instead of cubing your own. You can also swap out the Monterey Jack cheese for cheddar or pepper jack for a spicier kick. Pair with a fresh salad for a well-rounded meal.
Serving Suggestions
This casserole is a hearty main dish that pairs beautifully with a crisp green salad or steamed vegetables for a balanced meal. You can also serve it alongside crusty bread or a light soup like Pork And Vegetable Soup for a comforting dinner. For a brunch option, serve with a side of fresh fruit.
Storage & Reheating
Leftover zucchini pie casserole can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place individual servings in the microwave for about 2-3 minutes or until heated through. Alternatively, reheat in the oven at 350°F for 15-20 minutes, covered with foil to prevent drying.
Nutrition & Diet Analysis (per serving)
Each serving of Zucchini Pie Casserole(Makes 8 Servings) contains roughly 129 calories, with 6g protein, 29g carbohydrates, and 1g fat. It is an excellent source of vitamin C (82% of the Daily Value), iron (39% of the Daily Value), and dietary fiber (31% of the Daily Value), and a good source of potassium and vitamin A. It also contributes 9g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use other vegetables in this casserole?
Absolutely! Feel free to mix in other vegetables like bell peppers, spinach, or mushrooms. Just make sure to parboil any firm vegetables beforehand to ensure they cook evenly in the casserole.
Is this recipe suitable for freezing?
Yes, you can freeze the casserole. After baking, allow it to cool completely, then wrap it tightly in plastic wrap and aluminum foil. It can be frozen for up to 3 months. Thaw in the refrigerator overnight before reheating.
Can I make this casserole ahead of time?
Yes, you can prepare the casserole a day in advance. Assemble it, cover it tightly, and refrigerate until ready to bake. Just add a few extra minutes to the baking time if it goes into the oven cold.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).