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Loaded Zucchini, Squash and Rice Bake

Easy Loaded Zucchini, Squash and Rice Bake for Cozy Nights

This Loaded Zucchini, Squash and Rice Bake combines comfort food and nutritious ingredients, perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 40 minutes
Cooling Time 10 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Side Dishes
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Bake
  • 2 medium Zucchini Adds moisture and texture; substitute with yellow squash for a different flavor.
  • 2 medium Yellow Squash Offers delicate sweetness and bright color; zucchini works well as a substitute.
  • 1 can (15 oz) Diced Tomatoes Contributes acidity and juiciness; use canned or fresh, but drain if using canned.
  • 1 medium Onion Enhances flavor depth; shallots or leeks provide a milder taste.
  • 2 tablespoons Olive Oil Helps roast vegetables and adds richness; avocado oil is a great alternative.
  • 1 teaspoon Salt Essential for seasoning; adjust to fit your taste preferences.
  • ½ teaspoon Pepper Essential for seasoning; adjust to fit your taste preferences.
  • 1 teaspoon Garlic Powder Adds savory flavor; fresh garlic can elevate the dish further.
  • 1 tablespoon Dried Oregano Provides an herby note; consider substituting with Italian seasoning.
  • 3 cups Cooked White Rice Acts as a filling base; quinoa makes a lovely gluten-free option.
  • 6 slices Crispy Bacon Adds irresistible flavor and texture; omit for a vegetarian version or swap with tempeh.
  • 1 cup Shredded Sharp Cheddar Cheese Gives creaminess and zing; milder cheese or vegan options work too.
  • ½ cup Grated Parmesan Cheese Offers umami flavor; nutritional yeast is a fantastic dairy-free alternative.
  • 2 tablespoons Butter Enhances richness and moisture; for a dairy-free choice, use vegan butter.

Equipment

  • 9x13-inch baking dish

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish with butter or cooking spray.
  2. In a large mixing bowl, combine the sliced zucchini, yellow squash, diced tomatoes, and chopped onion. Drizzle with olive oil and season with salt, pepper, garlic powder, and oregano. Toss to coat.
  3. In a separate bowl, mix together the cooked white rice, crumbled bacon, shredded cheddar, and grated Parmesan. Stir until combined.
  4. Layer half of the vegetable mixture in the greased baking dish. Spoon the rice and cheese mixture on top, then layer the remaining vegetable mixture over it.
  5. Cover with aluminum foil and bake for 25-30 minutes until bubbly. Then, remove the foil and bake for an additional 10-15 minutes until golden brown.
  6. Let the bake cool for 10 minutes before serving.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 45gProtein: 12gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 30mgSodium: 500mgPotassium: 600mgFiber: 4gSugar: 3gVitamin A: 700IUVitamin C: 25mgCalcium: 250mgIron: 2mg

Notes

Slice zucchini and squash uniformly for even cooking. Let the bake rest before serving to help layers meld together.

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