Zucchini Rice Casserole Recipe

Name: Zucchini Rice Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 medium zucchini, sliced; 2 medium yellow squash, sliced; 1 onion, quartered and sliced; 1/2 tsp. garlic salt; 1/4 tsp. pepper; 1 (16 oz.) can diced tomato bits (stewed tomatoes); 1/2 c. uncooked rice; 1/2 c. Cheddar cheese; 2 Tbsp. Parmesan cheese; 6 Tbsp. margarine

Servings: persons

1 medium zucchini, sliced
2 medium yellow squash, sliced
1 onion, quartered and sliced
1/2 tsp. garlic salt
1/4 tsp. pepper
1 (16 oz.) can diced tomato bits (stewed tomatoes)
1/2 c. uncooked rice
1/2 c. Cheddar cheese
2 Tbsp. Parmesan cheese
6 Tbsp. margarine

1
Combine zucchini and yellow squash in bowl.
2
Place half of squash mixture in bottom of a buttered 2-quart casserole.
3
Add half the onion.
4
Sprinkle garlic salt and pepper over squash. Cover with half of the tomato bits.
5
Add all of rice.
6
Add 1/2 of cheeses and dot with 3 tablespoons margarine.
7
Repeat this layer, but no more rice.
8
Cover and cook for 1 1/2 hours at 350u00b0.
9
Cover with topping last 10 minutes of cooking.

280

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 medium zucchini, sliced, 2 medium yellow squash, sliced, 1 onion, quartered and sliced, 1/2 tsp. garlic salt, and more.

Yes, Zucchini Rice Casserole falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Zucchini Rice Casserole

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