Gluten-Free Squash Casserole

This colorful squash casserole is fresh and full of flavor–the perfect side dish!

Gluten-Free Squash Casserole
Serves 6
This colorful squash casserole is fresh and full of flavor--the perfect side dish!
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Prep Time
20 min
Total Time
1 hr
Prep Time
20 min
Total Time
1 hr
  1. 1/2 cup diced onion
  2. 1 tablespoon fresh thyme leaves, chopped
  3. 1 cup cooked brown rice
  4. 1 tablespoon extra-virgin olive oil
  5. 1 plum (Roma) tomato, diced
  6. 1/2 teaspoon salt
  7. 1/8 teaspoon pepper
  8. 1 medium zucchini, thinly sliced
  9. 1 medium yellow summer squash, thinly sliced
  10. 1/2 cup gluten-free shredded Italian cheese blend (2 oz)
  1. Heat oven to 400°F. Spray 1 1/2 to 2-quart shallow casserole (gratin dish) with cooking spray.
  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.
  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.
  1. Recipe Courtesy of Betty Crocker.
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