Cheesy Zucchini & Squash Rice Casserole

Introducing a delectable dish that’s bound to tantalize your taste buds – the Zucchini & Yellow Squash Casserole! Bursting with flavors and textures, this savory casserole combines the wholesome goodness of zucchini and yellow squash with the creamy richness of cheese and sour cream, all atop a bed of fluffy cooked rice. 🥒🧀

Let’s embark on this culinary adventure with a prep time of just 20 minutes and a total cook time of 35 minutes, making it a perfect choice for a quick and satisfying meal, especially for those busy weeknights when time is of the essence.

Here’s what you’ll need to gather from your kitchen pantry and refrigerator:

Ingredients:

• 2 cups cooked rice
• 4 zucchinis
• 8 yellow squash
• 4 tomatoes
• 2 cups sour cream
• 2 cups shredded Monterey Jack cheese
• 1/2 cup chopped chives
• 2 scallions, finely chopped
• 1/4 cup chopped parsley
• 1 clove garlic, minced

Instructions:

1. Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius), ensuring it’s ready to bake this delightful casserole to perfection.

2. Grease a 9 x 13-inch casserole dish generously to prevent any sticking and make for easy cleanup later on.

3. Prepare the zucchini and yellow squash by cooking them separately in small amounts of water until they’re fork-tender. Once cooked, drain any excess water and set them aside.

4. In a small bowl, combine the sour cream, chopped chives, scallions, parsley, and minced garlic. Mix them well to create a creamy and flavorful sour cream mixture that will infuse every bite of the casserole with richness and depth of flavor.

5. Layer the ingredients in the prepared casserole dish, ensuring each layer is evenly distributed and seasoned lightly with salt to enhance the flavors:

   • Begin by spreading a layer of cooked rice as the base of the casserole.
   • Next, arrange slices of yellow squash followed by tomatoes over the rice layer.
   • Sprinkle a generous amount of shredded Monterey Jack cheese over the tomatoes.
   • Layer the cooked zucchini over the cheese, creating a colorful and vibrant contrast.
   • Spoon dollops of the prepared sour cream mixture evenly over the zucchini layer, ensuring it covers the surface.

6. Top the casserole with an additional layer of shredded Monterey Jack cheese, adding a final touch of cheesy goodness that will melt beautifully as it bakes.

7. Bake the assembled casserole in the preheated oven for approximately 30 minutes or until the cheese is bubbly and golden brown, and the casserole is heated through.

8. Once baked, remove the casserole from the oven and allow it to cool slightly before serving. The enticing aroma wafting from your kitchen will surely beckon everyone to the dining table in eager anticipation of this mouthwatering dish.

With each spoonful of this Zucchini & Yellow Squash Casserole, you’ll savor the delightful medley of flavors and textures – from the tender-crisp zucchini and yellow squash to the creamy richness of sour cream and cheese, all nestled atop a bed of fluffy cooked rice. It’s a wholesome and satisfying dish that’s perfect for sharing with family and friends alike, leaving everyone craving for more. Enjoy! 🍽️✨