Ingredients:

  • 1 lb yellow summer squash, diced into ½-inch cubes
  • 3 tbsp unsalted butter
  • 1 small yellow onion, finely diced
  • 2 cloves garlic, minced
  • ½ tsp dried thyme
  • ½ tsp kosher salt
  • ¼ tsp black pepper
  • 2 cups cooked long grain white rice
  • ½ cup whole milk
  • ½ cup Parmesan cheese, freshly grated
  • ¼ cup Panko breadcrumbs
  • 1 tbsp melted butter
  • 2 tbsp fresh parsley, chopped

Instructions:

  1. Heat 3 tbsp of butter in a skillet over medium heat. Add diced onion and cook for 4–5 minutes until translucent.
  2. Stir in the garlic and yellow squash, cooking for about 8 minutes until squash is slightly softened. Stir in the thyme, salt, and pepper during the last minute of sautéing.
  3. In a large mixing bowl, combine the sautéed squash mixture with the cooked rice. Stir in the milk and half of the grated Parmesan cheese until moist and creamy.
  4. Transfer the mixture into a 9x9 inch baking dish and smooth the top with a spatula.
  5. In a small bowl, toss Panko breadcrumbs with melted butter, chopped parsley, and the remaining Parmesan cheese. Scatter the mixture evenly over the top of the casserole.
  6. Bake at 375°F (190°C) for 25–30 minutes until edges are bubbling and the top is mahogany-colored and crispy.