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
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
-
Step1Heat oven to 400°F. Spray 1 1/2 to 2-quart shallow casserole (gratin dish) with cooking spray.
-
Step2In 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.
-
Step3Cover; 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
1Tips from the Betty Crocker Kitchens
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