Zucchini Casserole

Directions

• Preheat oven to 400 degrees
• Butter a 9×13 inch casserole dish
• Grate zucchini (use the large holes on the grater).
• Transfer zucchini into a colander over the sink and stir in 1 teaspoon salt. Let stand for 10 minutes to drain, stirring a couple of times.
• Mix 2/3 cup sour cream with the baking powder and let sit while zucchini is draining.
• When the 10 minutes is up, squeeze out the excess moisture from the zucchini with your hands.
• Transfer drained zucchini to a large mixing bowl.
• Add the sour cream mixture and the eggs and mix well.
• Add the cooked rice and 2 cups of cheese and mix.
• 10. Stir in the ½ cup chives, ½ teaspoon salt and ½ teaspoon Mrs. Dash.
• 11. Pour mixture into the prepared casserole dish and spread 1/3 cup sour cream over the top.
• 12. Sprinkle the remaining 1 cup cheese over the sour cream layer and bake uncovered for 40 minutes.
• 13. Let stand for 10 minutes before serving.
• 14. Sprinkle with additional chopped chives for garnish (if desired).