Summer squash season is here! This was a side I made the other night for dinner.
Sluce the squash thinly and use smaller, for best results.
Summer Squash Rice Bake
Ingredients:
- 2 medium green zucchini
- 2 medium yellow summer squash or yellow zucchini
- 2 Tbsp olive oil
- Pinch fine sea salt
- 2 cups fresh cooked rice
- 2 hand-sized tomatoes, diced
- 1 shallot, diced
- 6 slices cooked bacon, chopped
- 2 cups grated cheddar cheese
- 1 tsp granulated garlic
- 2 tsp dried parsley
- 1 cup- grated parmesan cheese
Directions:
Preheat oven to 350°. Spray or lightly oil a 9×13″ baking dish.
Thinly slice the zucchini and summer squash, then mix them with olive oil and a pinch of salt in a bowl. Set aside.
Mix the rice, tomatoes, shallot, bacon, cheddar cheese, garlic, and parsley.
Spread in the pan.
Top with the squash.
Sprinkle the Parmesan cheese on top.
Spray a sheet of foil with olive oil and cover.
Bake for 30 minutes.
Remove the foil and bake for an additional 30 minutes, until golden on top.
~Sarah