Prepare the Oven & Dish:

• Preheat oven to 400°F.
• Butter a 9×13-inch casserole dish.

Drain the Zucchini:

• Grate the zucchini using the large holes of a box grater or a food processor.
• Place grated zucchini in a colander over the sink, sprinkle with 1 tsp salt, and let sit for 10 minutes, stirring occasionally.
• Squeeze out excess moisture using your hands. Transfer to a large mixing bowl.

Mix the Casserole Ingredients:

• In a small bowl, mix ⅔ cup sour cream with ½ tsp baking powder and let sit while zucchini drains.
• Add the eggs and sour cream mixture to the drained zucchini. Stir to combine.
• Mix in the cooked rice, 2 cups shredded cheese, chives, ½ tsp salt, and Mrs. Dash seasoning.

Assemble the Casserole:

• Pour the mixture into the buttered casserole dish and spread it evenly.
• Spread the remaining ⅓ cup sour cream over the top.
• Sprinkle with the remaining 1 cup shredded cheese.

Bake & Serve:

• Bake uncovered on the center rack at 400°F for 40 minutes, until golden brown.
• Let stand for 10 minutes before serving.
• Garnish with extra chives and serve warm.