This vegetable and rice casserole is a great way to use your summer zucchini and my fella even loved this dish (he doesn’t usually love zucchini).
I didn’t have any on hand so I made this recipe without the cherry tomatoes, which is why you don’t see any in the photos. The recipe came out deliciously, even without tomatoes. The recipe calls for cooked rice, so make sure you have enough time for that or you can use some leftover rice in this recipe.
2 tsp olive oil
1 medium onion, chopped
1 green or red pepper, chopped
2 garlic cloves, minced
2 zucchini, shredded with skins on
2 cups carrots, shredded
1 tsp salt
1 T fresh dill, chopped
1 cup cooked rice
1 cup cherry tomatoes, halved
1/4 cup Parmesan cheese, plus 2 T
1/2 cup shredded cheddar cheese
1/4 cup bread crumbs
2 eggs, slightly beaten
Preheat oven to 350 degrees.
Heat olive oil in a large saute pan over medium high heat. Add chopped onion and peppers and saute until soft, about 5 minutes. Add garlic and saute 1 minute. Add shredded carrots, zucchini and salt and cook until soft, about 5 more minutes. Turn off the heat and let cool.
In a medium bowl, mix the dill, rice, cherry tomatoes, 1/4 cup Parmesan cheese, cheddar cheese, and bread crumbs. Add cooled vegetables and mix until combined. Add beaten eggs and mix just until combined.
Spread the mixture into a glass baking dish sprayed with non stick cooking spray or lightly oiled – I used an 8-1/2 x 11 dish. Sprinkle the remaining 2 Tablespoons of Parmesan cheese over the top. Bake until bubbly, about 30-45 minutes. Broil for the last couple minutes until slightly browned on top.
Adapted from: garden-rice-casserole