Zucchini Casserole
From rcragun 15 years ago
- 90 minutes to make
- Serves 8
This is kind of like a lighter lasagna - it's a layered casserole with zucchini, rice, cheese, and tomato sauce.
Ingredients
- 1 28-ounce can whole peeled tomatoes, crushed with your hands shopping list
- 3 tablespoons olive oil shopping list
- salt and black pepper to taste shopping list
- 5 or 6 fresh basil leaves, chopped, or 1 teaspoon dried basil shopping list
- 2 cloves garlic, minced shopping list
- 4 cups cooked brown rice shopping list
- 2 medium zucchini, sliced into 1/2-inch rounds shopping list
- 1/4 cup bread crumbs shopping list
- 3 tablespoons grated Parmesan shopping list
- 8 ounces shredded monterey jack cheese (or a mixture of cheddar and mozzarella) shopping list
- 1 medium yellow onion, sliced shopping list
How to make it
- 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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