Loaded Zucchini Squash Rice Bake (Print Version)
Savory layers of zucchini, squash, rice, bacon, and rich cheese baked to golden perfection for family meals.
# Ingredients:
→ Produce
01 -
2 medium zucchini, sliced
02 -
2 medium yellow squash, sliced
03 -
2 medium tomatoes, diced
04 -
1/2 medium white onion, chopped
→ Proteins
05 -
4 to 6 slices bacon, cooked and crumbled
→ Grains
06 -
2 cups cooked white rice (long-grain or jasmine)
→ Dairy
07 -
1 block sharp cheddar cheese, shredded (about 2 cups)
08 -
1/2 cup grated Parmesan cheese
09 -
1/2 stick unsalted butter, melted
→ Pantry
10 -
2 tablespoons olive oil
11 -
Salt, to taste
12 -
Black pepper, to taste
13 -
1 teaspoon garlic powder
14 -
1 teaspoon dried oregano
# Steps:
01 -
Preheat oven to 350°F (175°C). Lightly grease a 9 by 13-inch baking dish with cooking spray or butter.
02 -
In a large mixing bowl, combine the sliced zucchini, yellow squash, diced tomatoes, and chopped onion. Drizzle with olive oil, then add salt, black pepper, garlic powder, and dried oregano. Toss thoroughly to coat all vegetables evenly.
03 -
In a separate bowl, mix the cooked white rice, crumbled bacon, shredded cheddar cheese, and grated Parmesan cheese. Add the seasoned vegetable mixture and stir until completely combined.
04 -
Transfer the mixture to the prepared baking dish, spreading it evenly. Drizzle melted butter over the top to enhance richness.
05 -
Cover the baking dish with aluminum foil and bake for 25 to 30 minutes.
06 -
Remove foil and continue baking for an additional 10 to 15 minutes, or until the surface is golden and bubbling.
07 -
Remove from oven and allow to cool for several minutes before portioning and serving.
# Notes:
01 -
Shred the cheddar cheese freshly for optimal melt and flavor.
02 -
Ensure rice is fully cooked and cooled slightly to prevent excess moisture in the bake.