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Zucchini Elk Casserole

Yield: 8 filling servings or 12 savory sides



  • 1 cup uncooked rice
  • 3# fresh zucchini
  • 2 tsp salt, divided
  • ⁠8.50 oz sour cream, divided⁠
  • ½ tsp baking powder
  • 4 eggs
  • 1½ tsp Cajun seasoning
  • ½ tsp pepper
  • 0.50 oz green Tabasco sauce⁠
  • 8 oz shredded cheese (I used pepperjack + cheddar)
  • 10 oz cooked ground elk (can leave out or use pork/beef/shredded chicken instead)
  • 0.50 oz chives, chopped + a few extra for topping if desired
  • 3-4 tomatoes, sliced
  • 2.50 oz parmesan, grated


Preheat oven to 400F.⁠ Coat 9-by-13-inch casserole dish with cooking spray.

  1. Cook rice over stovetop or in rice cooker, whichever you use at home. Set aside when done.
  2. Grate zucchini in food processor. You can definitely grate by hand, it’s just a lot of zucchini! Place in colander and mix with 1 tsp salt. Let sit for 10 minutes or so, then squeeze out any excess liquid. The easiest way to do this is to press down on the zucchini with a spatula a few times over.*
  3. While zucchini is taking a salt bath, combine 6 ounces sour cream with baking powder; stir and let sit until ready to use. This will help make the casserole fluffy (less dense).
  4. When zucchini is ready, combine in medium bowl (or casserole dish) with sour cream mixture, rice, eggs, Cajun seasoning, pepper, tabasco, cheese, cooked elk, and chives. Pour into casserole dish to create one even layer.
  5. Cover with sliced tomatoes.
  6. Spread thin layer of remaining sour cream over tomatoes and sprinkle with parmesan.
  7. Bake for approximately 45 minutes or until nice n’ bubbly! Top with additional chives if desired.
  8. Serve hot and enjoy 🤤

*The salt helps draw out extra water in the zucchini, which ensures your casserole isn’t a soggy mess. This is a very important step!