Zucchini has a lot of moisture. So you'll have to get rid of some of that liquid to avoid a soggy casserole. So let's start by draining the zucchini.
Use a box grater to coarsely shred the zucchini. Place it in a kitchen towel.
Twist the towel to squeeze out as much liquid as possible. Set the zucchini aside.
In a mixing bowl, stir together the yogurt, egg, salt, pepper, dry mustard, and paprika.
Add the zucchini, rice, and cheese to the bowl and stir it all together.
Spread the mixture into the prepared baking dish and bake at 400°F for 25-30 minutes, or until golden and set.
Let it cool slightly before cutting into squares.
Serve with your favorite grilled meats, sauteed seafood, or other main dishes.
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