Go Back
–+ servings
Loaded Zucchini, Squash and Rice Bake

Delicious Loaded Zucchini, Squash and Rice Bake to Savor

This Loaded Zucchini, Squash and Rice Bake is a comforting, cheesy meal that blends fresh veggies and rich flavors, perfect for busy weeknights.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Cooling Time 5 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 Sliced
  • 2 medium Yellow Squash Sliced
  • 1 can (14.5 oz) Diced Tomatoes Drained
  • 1 medium Onion Chopped
  • 1 teaspoon Garlic Powder
For the Grain Base
  • 2 cups Cooked White Rice
For Flavoring and Seasoning
  • 2 tablespoons Olive Oil
  • 1 teaspoon Salt Adjust to taste
  • 1 teaspoon Black Pepper Adjust to taste
  • 1 teaspoon Dried Oregano
For Crunch and Creaminess
  • 4 slices Crispy Bacon Cooked and crumbled
  • 2 cups Sharp Cheddar Cheese Shredded
  • 1 cup Grated Parmesan Cheese
  • 2 tablespoons Butter Melted

Equipment

  • 9x13-inch baking dish

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish with olive oil or butter.
  2. In a mixing bowl, toss together zucchini, yellow squash, diced tomatoes, and onion. Drizzle with olive oil and season with salt, pepper, garlic powder, and oregano.
  3. Combine cooked rice, bacon, cheddar, and parmesan in another bowl until well mixed.
  4. Layer the vegetable mixture in the greased baking dish, followed by the rice and cheese mixture on top.
  5. Drizzle melted butter over the assembled dish and cover with aluminum foil. Bake for 25-30 minutes.
  6. Remove foil and continue to bake for an additional 10-15 minutes until golden brown.
  7. Allow to cool for a few minutes before serving.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 40gProtein: 15gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 680mgPotassium: 500mgFiber: 3gSugar: 4gVitamin A: 500IUVitamin C: 25mgCalcium: 200mgIron: 2mg

Notes

Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 3 months.

Tried this recipe?

Let us know how it was!