Recipe

Zucchini Casserole Recipe

	Rcragun / All my dishes 9 months, 3 weeks ago This is kind of like a lighter lasagna - it's a layered casserole with zucchini, rice, cheese, and tomato sauce. Prep:15m Cook:90m Servings:8	Rcragun
	zucchini italian casserole rice olive oil basil

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Ingredients

1 28-ounce can whole peeled tomatoes, crushed with your hands

3 tablespoons olive oil

Salt and black pepper to taste

5 or 6 fresh basil leaves, chopped, or 1 teaspoon dried basil

2 cloves garlic, minced

4 cups cooked brown rice

2 medium zucchini, sliced into 1/2-inch rounds

1/4 cup bread crumbs

3 tablespoons grated Parmesan

8 ounces shredded Monterey Jack cheese (or a mixture of cheddar and mozzarella)

1 medium yellow onion, sliced

Directions

Preheat the oven to 375 degrees.

In a bowl, combine the tomatoes, olive oil, salt and pepper, basil, and garlic. Taste for seasoning.

Spread 1/2 the cooked brown rice evenly on the bottom of a rectangular glass baking dish (9x13). Spoon a little of the tomato mixture over the rice. Arrange a layer of half of the zucchini slices over the rice, overlapping them slightly. Sprinkle with bread crumbs, Parmesan, and Monterey Jack. Spoon a little sauce over the top. Layer the rest of the rice next.

Scatter the onion slices evenly over the casserole. Arrange another layer of zucchini, and top with the remaining sauce. Finally top with the remaining of the cheese.

Bake the casserole, uncovered, about 1 1/2 hours, or until the vegetables are tender when tested with a fork.

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