clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon

Cheesy Squash Rice Casserole


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