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–+ servings
Loaded Zucchini, Squash and Rice Bake

Indulgent Loaded Zucchini, Squash and Rice Bake Delight

This Loaded Zucchini, Squash and Rice Bake is a quick, veggie-packed delight that pleases crowds with its creamy layers.
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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 Vegetables
  • 2 medium Zucchini Feel free to substitute with yellow squash.
  • 2 medium Yellow Squash Bell peppers also make a great substitute.
  • 1 can Diced Tomatoes Use fresh or canned.
  • 1 medium Onion Shallots work beautifully for a milder taste.
For the Seasoning
  • 2 tablespoons Olive Oil Avocado oil is a great alternative.
  • to taste Salt
  • to taste Pepper
  • 1 teaspoon Garlic Powder Fresh herbs can be substituted if desired.
  • 1 teaspoon Dried Oregano
For the Rice and Protein
  • 2 cups White Rice (cooked) Consider using brown rice for a nutritious boost.
  • 6 slices Crispy Bacon For a veggie-friendly version, swap it with tempeh.
For the Cheeses
  • 1 cup Sharp Cheddar Cheese Mild cheese can be used for gentler taste.
  • ½ cup Parmesan Cheese Use pecorino or nutritional yeast for a vegan option.
For the Binding
  • ¼ cup Butter (melted) Can be replaced with olive oil for a dairy-free alternative.

Equipment

  • 9x13-inch baking dish
  • large bowl

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish.
  2. In a bowl, combine sliced zucchini, yellow squash, diced tomatoes, and chopped onion. Drizzle with olive oil and sprinkle in salt, pepper, garlic powder, and oregano. Toss until coated.
  3. In another bowl, mix the cooked white rice with crumbled bacon, sharp cheddar cheese, and Parmesan cheese.
  4. Pour the vegetable mixture into the baking dish and spread out evenly. Layer the rice and cheese mixture over the top.
  5. Drizzle melted butter over the dish and cover with aluminum foil. Bake for 25-30 minutes.
  6. Remove the foil and bake for an additional 10-15 minutes until the top is golden and bubbly.
  7. Let it cool for a few minutes before serving.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 45gProtein: 15gFat: 12gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 400mgPotassium: 800mgFiber: 5gSugar: 4gVitamin A: 3000IUVitamin C: 25mgCalcium: 300mgIron: 2mg

Notes

This dish can be made ahead; refrigerate overnight before baking for easy preparation on busy nights.

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