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Gluten-Free Squash Casserole

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By Betty Crocker Kitchens
Updated Apr 5, 2019
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This colorful squash casserole is fresh and full of flavor—the perfect side dish!

Gluten-Free Squash Casserole

  • Prep Time 20 min
  • Total 60 min
  • Servings 6
  • Ingredients 10
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Ingredients

  • 1/2 cup diced onion
  • 1 tablespoon fresh thyme leaves, chopped
  • 1 cup cooked brown rice
  • 1 tablespoon extra-virgin olive oil
  • 1 plum (Roma) tomato, diced
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 medium zucchini, thinly sliced
  • 1 medium yellow summer squash, thinly sliced
  • 1/2 cup gluten-free shredded Italian cheese blend (2 oz)

Instructions

  • Step 
    1
    Heat oven to 400°F. Spray 1 1/2 to 2-quart shallow casserole (gratin dish) with cooking spray.
  • Step 
    2
    In small bowl, stir together onion, half of the thyme leaves, the rice, oil, tomato, 1/4 teaspoon of the salt and the pepper. Spoon into casserole; spread evenly. Alternately layer zucchini and squash, overlapping slightly, on top of rice mixture. Sprinkle with remaining thyme and remaining 1/4 teaspoon salt.
  • Step 
    3
    Cover; bake 20 minutes. Sprinkle with cheese. Bake uncovered 10 to 12 minutes longer or until cheese is melted and starting to turn golden brown. Cool 10 minutes before serving.

Nutrition

110 Calories
5g Total Fat
4g Protein
12g Total Carbohydrate
3g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
110
Calories from Fat
45
Total Fat
5g
8%
Saturated Fat
2g
9%
Trans Fat
0g
Cholesterol
10mg
3%
Sodium
270mg
11%
Potassium
240mg
7%
Total Carbohydrate
12g
4%
Dietary Fiber
2g
8%
Sugars
3g
Protein
4g
% Daily Value*:
Vitamin A
6%
6%
Vitamin C
10%
10%
Calcium
8%
8%
Iron
2%
2%
Exchanges:
1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.

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