Casserole Delight with Garden Vegetables
Mary Ann Landgraf
over 1 year ago
This casserole is a perfect way to use up all those fresh garden vegetables. It's hearty, healthy, and delicious!
Cooking Time
45 minutes
Serving Size
6 servings
Nutrition Per Serving
Cal
250
Protein
12g
Fat
12g
Sat Fat
6g
Carbs
25g
Chole
30mg
Fiber
5g
Sugar
8g
Sodium
400mg
Ingredients
- 1 large zucchini, sliced
- 1 large yellow squash, sliced
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 can diced tomatoes, drained
- 1 cup cooked brown rice
- 1 cup shredded cheddar cheese
- 1/4 cup chopped fresh parsley
- Salt and pepper to taste
Instructions
- Preheat oven to 375 degrees F.
- In a large skillet, sauté the zucchini, yellow squash, bell peppers, onion, and garlic until tender.
- Add the drained tomatoes and cooked rice to the skillet and stir to combine.
- Transfer the mixture to a 9x13 inch baking dish and sprinkle with shredded cheese and chopped parsley.
- Bake for 20-25 minutes, or until the cheese is melted and bubbly.
- Serve hot and enjoy!
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