Many times the side dishes are the key to a good meal. Most entrees are served with a starchy side dish, like potatoes or pasta, as well a vegetable, usually either green beans, corn or peas. However, there are so many other delicious vegetables out there it’s nice once in a while to offer a change, like squash.
Some people may think they don’t like squash, but this recipe, which includes two kinds of cheese, may change their minds!
The best part about this recipe is it provides the starch, too – rice, which also provides a change from the typical potatoes.
While yellow squash and zucchini are sometimes considered summer squashes, when baked with rice and cheese, these healthy, colorful vegetables can make a great addition to winter meals as well.
WINTER-SUMMER SQUASH CASSEROLE
2 medium yellow squash, diced with skins on
1 medium zucchini, diced with skins on
1 small onion, chopped
1 1/2 cups shredded Monterey Jack cheese
1 cup grated Parmesan cheese
1 1/2 cups milk
2 eggs, beaten
1 cup instant rice
1/2 teaspoon salt
1/2 teaspoon Italian seasoning
1/8 teaspoon black pepper
Extra grated Parmesan cheese for topping
Combine first five ingredients in a large mixing bowl. In a separate bowl, mix milk and beaten eggs together and add to squash mixture. Add instant rice, mix thoroughly and add salt, Italian seasoning and pepper.
Mix all ingredients well and pour into an oblong or square baking dish or pan. Sprinkle extra Parmesan cheese over top of casserole ingredients.
Bake at 375 degrees for 35 minutes or until liquid is absorbed. Makes 6 servings.
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