The first time I made this was for a pitch-in at my friend, Kathy’s house. Everyone raved about it. Since then, she’s asked me to bring it to several other events at her house and I always bring home an empty dish. It’s been a favorite for my friends and family. This flavorful casserole is simple to prepare and a great addition to any upcoming holiday meal.Print
A flavorful combination of cheese, squash and rice has been a favorite of my family and friends for several years. It’s easy to prepare and will be an excellent addition to an upcoming holiday meal.
- 4 cups thinly sliced zucchini
- 4 cups thinly sliced yellow crookneck squash
- 1 cup diced yellow onion
- 2 tablespoons minced garlic
- 2 tablespoons olive oil
- 1 1/2 tablespoon dried parsley
- 1/4 teaspoon dried basil
- 1/4 teaspoon dried oregano
- 2 cups cooked rice
- 1 cup shredded sharp cheddar cheese
- 1 cup sour cream
- 1/4 cup grated Parmesan cheese, divided
- 1/4 cup breadcrumbs
- 2 large eggs
- salt & pepper to taste
Preheat oven to 350
Heat olive oil in a large Dutch oven on the stovetop. Sauté zucchini, squash and onions for 5 minutes. Stir in garlic, parsley, basil, oregano and salt & pepper to taste. Cover and simmer for 20 minutes. Once squash is very tender, partially mash with a potato masher. Drain and return mixture to Dutch oven.
To the zucchini/squash mixture add rice, cheddar cheese, sour cream, 2 tablespoons Parmesan cheese, breadcrumbs, eggs and salt and pepper to taste. Coat a 13 x 9 baking dish with cooking spray. Spoon mixture into baking dish and top with remaining 2 tablespoons Parmesan cheese.
Bake at 350 for 30 minutes.
Instead of using two kinds of squash as stated in the recipe, could use 8 cups of zucchini or 8 cups of crookneck squash.
- Serving Size: 1 cup