Zucchini & Yellow Squash Casserole Recipe

Name: Zucchini & Yellow Squash Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups cooked rice; 4 medium zucchini; 8 medium yellow squash; 4 medium tomatoes; 2 cups sour cream; 2 (8 ounce) packages monterey jack cheese, shredded; 1 tablespoon chives; 4 -5 chopped scallions; 1 tablespoon parsley, chopped; ½ teaspoon minced garlic

Servings: persons

2 cups cooked rice
4 medium zucchini
8 medium yellow squash
4 medium tomatoes
2 cups sour cream
2 (8 ounce) packages monterey jack cheese, shredded
1 tablespoon chives
4 -5 chopped scallions
1 tablespoon parsley, chopped
½ teaspoon minced garlic

1
Preheat oven to 350 degrees.
2
Grease a 9 x 13-inch casserole dish.
3
Cook zucchini and squash separately in a small amount of water until fork tender, drain.
4
Mix together the sour cream, chives, scallions, parsley, and garlic in a small bowl.
5
Layer the ingredients in the casserole dish in the following order lightly salting the vegetable layers: rice, yellow squash, tomatoes, cheese, zucchini, sour cream mixture.
6
Top with cheese.
7
Bake for 30 minutes.

796

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: 2 cups cooked rice, 4 medium zucchini, 8 medium yellow squash, 4 medium tomatoes, and more.

Yes, Zucchini & Yellow Squash 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 & Yellow Squash Casserole

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