Zucchini Squash Rice Casserole
Comfort food meets wholesome ingredients in this irresistible Zucchini Squash Rice Casserole! Packed with tender zucchini and yellow squash, fluffy cooked rice, and a luscious blend of cheddar and Parmesan cheeses, this casserole is a creamy, cheesy delight that's perfect for a family dinner or a crowd-pleasing potluck. Infused with aromatic garlic, onion, and a hint of dried thyme, each bite delivers a medley of flavors, while the golden-brown panko breadcrumb topping provides the perfect crispy finish. With just 20 minutes of prep time and a quick bake in the oven, this easy-to-make recipe is a satisfying way to use up garden-fresh squash or sneak extra veggies into your meals. Serve it warm and watch everyone come back for seconds!
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Recipe Information
Ingredients
- 2 medium Zucchini
- 2 medium Yellow squash
- 2 cups Cooked white rice
- 1.5 cups Shredded cheddar cheese
- 0.5 cups Grated Parmesan cheese
- 2 tablespoons Unsalted butter
- 1 small Onion
- 2 large Garlic cloves
- 2 large Eggs
- 0.5 cups Whole milk
- 1 teaspoon Dried thyme
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.75 cups Panko breadcrumbs
- 1 tablespoon Olive oil
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish.
Wash and thinly slice the zucchini and yellow squash into rounds, about 1/4-inch thick.
Finely dice the onion and mince the garlic cloves.
In a large skillet, melt the butter over medium heat. Add the diced onion and cook for 4-5 minutes until soft and translucent. Add the minced garlic and cook for an additional 1 minute until fragrant.
In a large mixing bowl, whisk together the eggs, milk, salt, black pepper, and dried thyme.
Add the cooked white rice, zucchini, yellow squash, cooked onion and garlic mixture, shredded cheddar cheese, and half of the grated Parmesan to the egg mixture. Stir gently until everything is well combined.
Pour the mixture into the prepared baking dish and evenly spread it out with a spatula.
In a small bowl, mix the panko breadcrumbs with the olive oil and the remaining Parmesan cheese. Sprinkle this mixture evenly over the top of the casserole.
Bake in the preheated oven for 30-35 minutes, or until the top is golden brown and the casserole is bubbling around the edges.
Let the casserole sit for 5-10 minutes before slicing and serving. Enjoy!
Nutrition Facts
Calories |
2310 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 121.5 g | 156% | |
| Saturated Fat | 67.5 g | 338% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 668 mg | 223% | |
| Sodium | 5401 mg | 235% | |
| Total Carbohydrate | 209.8 g | 76% | |
| Dietary Fiber | 14.3 g | 51% | |
| Total Sugars | 35.2 g | ||
| Protein | 103.4 g | 207% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 2135 mg | 164% | |
| Iron | 13.1 mg | 73% | |
| Potassium | 2644 mg | 56% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
