GLUTEN-FREE SQUASH CASSEROLE

Gluten-Free Squash Casserole image

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

Provided by Betty Crocker Kitchens

Time 1h

Yield 6

Number Of 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)

Steps:

Heat oven to 400°F. Spray 1 1/2 to 2-quart shallow casserole (gratin dish) with cooking spray.
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.
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 Facts : Calories 110, Carbohydrate 12 g, Cholesterol 10 mg, Fat 1, Fiber 2 g, Protein 4 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 270 mg, Sugar 3 g, TransFat 0 g