Loaded Zucchini Squash Rice Bake

This crowd-pleasing loaded zucchini squash and rice bake checks all the boxes for comfort food with a wholesome twist. Packed with colorful summer vegetables, creamy cheese, and smoky bacon, it makes an easy weeknight side or a satisfying main dish.

I love to make this bake when our garden zucchini is overflowing and want something cozy and simple that everyone will dig into. The first time I made this bake was for a big family dinner after a Saturday at the farmers’ market. Everyone asked for seconds—even my brother-in-law who swears he does not like zucchini.

Ingredients

• Zucchini and yellow squash: These summer classics provide a tender base and soak up all the savory flavors. Select ones that are firm and free of blemishes for best texture
• Tomatoes: Fresh tomatoes add moisture and a touch of acidity. Choose ripe and sweet for maximum juiciness
• White onion: Gives depth and sweetness after baking. Look for onions that feel heavy for their size
• Bacon: The salty smoky crunch brings the wow factor. I always cook extra so I can sneak a bite before mixing it in
• Cooked white rice: This turns the bake into a hearty main and helps everything hold together. I prefer rice that is a little dry from being made ahead so it does not go mushy
• Sharp cheddar cheese: Bold flavor that complements the mild vegetables. Buy a block and shred it yourself for the best melt
• Parmesan cheese: Nutty and slightly salty to finish. Always grate fresh for brighter taste
• Olive oil: Helps the veggies roast and develop flavor. Use a peppery extra virgin if you have it
• Butter: Melting it over the top means every bite lands rich and comforting. Real butter makes a difference here
• Salt, pepper, garlic powder, and dried oregano: Classic seasonings that pull all the other flavors together. Adjust to taste as you go

Instructions

Prep and Preheat:

Set your oven to 350 degrees Fahrenheit. Grease a 9 x 13 inch baking dish with soft butter or a brush of oil so nothing sticks and you get a lovely golden crust

Season the Vegetables:

Add sliced zucchini, yellow squash, diced tomatoes, and chopped onion to a big bowl. Drizzle with olive oil. Sprinkle liberally with salt, pepper, garlic powder, and dried oregano. Toss it all so every piece is evenly coated. Let the veggies sit for five to ten minutes while you prep other ingredients so the salt can draw out some moisture for perfect texture

Mix the Rice and Cheese:

In a second large bowl combine cooked rice, crumbled bacon, freshly shredded cheddar, and grated Parmesan. Stir to combine everything so the cheese starts to stick to the warm rice grains

Combine and Fill the Dish:

Tip the seasoned vegetable mixture into the rice and cheese bowl. Use a big spoon or your hands to gently fold everything together. Scrape into the prepared baking dish and spread evenly so you get a bit of everything in each bite

Finish with Butter:

Drizzle melted butter evenly across the top. This adds serious richness and helps develop a crisp browned edge

Bake Covered and Uncovered:

First cover the dish tightly with foil and bake for about twenty five to thirty minutes so the vegetables steam and the cheese melts. Then carefully remove the foil and return to the oven for another ten to fifteen minutes. The top should turn bubbly and golden with some crispy cheesy bits at the edges

Rest and Serve:

Let the bake settle for a few minutes outside the oven. This keeps it from falling apart when you scoop. Serve hot as is or with a side salad

My absolute favorite part is the crusty cheesy golden edges that you scoop from around the pan. My grandmother used to scrape every last crispy bit when I made this for her and it became the running joke that the corners belonged to her.

Storage Tips

This bake keeps well covered in the fridge three to four days. Reheat individual portions in the microwave or the whole dish in a low oven. For extra crisp topping, pop under the broiler just before serving

Ingredient Substitutions

Use brown rice or quinoa for a whole grain option. Sub shredded rotisserie chicken for bacon to make it heartier. Add bell peppers or spinach for extra veg or swap in mozzarella for cheddar if that is all you have

Serving Suggestions

Works as a stand alone main or pairs perfectly with grilled chicken, simple salads, or roasted potatoes. Leftovers make a tasty lunch hot or room temperature

Cultural and Seasonal Context

Bakes like this have roots in Southern and Midwestern kitchens where garden vegetables are abundant and nothing goes to waste. It is super adaptable to whatever is in season and often appears at summer potlucks

Seasonal Adaptations

Add corn kernels for summer sweetness or diced butternut squash in the fall. Experiment with fresh herbs like basil or thyme instead of oregano if available. Zucchini and yellow squash peak from late spring to mid summer for maximum flavor

Success Stories

I have brought this bake to several family reunions and potlucks and I have never gone home with leftovers. Even kids who claim not to like squash love it once it is covered in cheese and tucked into rice

Freezer Meal Conversion

To freeze, assemble the bake but hold off on baking. Wrap tightly and freeze up to two months. Thaw overnight in the fridge and bake as directed adding five to ten extra minutes covered

This bake is the comfort of summer and family in every forkful. Make extra—someone will always come back for seconds.

Recipe FAQs

→ Can I use brown rice instead of white rice?

Yes, brown rice works well and adds a nutty flavor and extra fiber. Just ensure it is fully cooked before mixing.

→ What cheese can I substitute for sharp cheddar?

You can use mild cheddar, Monterey Jack, or a blend of your favorite cheeses for different flavor profiles.

→ Is it possible to make this bake vegetarian?

Absolutely! Simply omit the bacon, and feel free to add extra veggies or mushrooms for added depth.

→ How do I know when the bake is done?

The top should be golden and bubbly, and the cheese fully melted throughout. Let it cool slightly before serving.

→ Can this dish be made ahead and reheated?

Yes, assemble and refrigerate until ready to bake, or fully bake and warm it gently before serving.