Vegetable and Rice Casserole

2 teaspoons 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 teaspoon salt
1 tablespoon fresh dill, chopped
1 cup cooked rice
1 cup cherry tomatoes, halved
1/4 cup Parmesan cheese, plus 2 tablespoons
1/2 cup shredded cheddar cheese
1/4 cup bread crumbs
2 eggs, slightly beaten

Preheat oven to 350°.

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 cool.

In a separate bowl, mix together dill, rice, cherry tomatoes, 1/4 cup Parmesan cheese, cheddar cheese, and bread crumbs. Add cooled vegetables and mix carefully. Add beaten eggs just until combined.

Spread mixture into a glass baking dish covered in cooking spray – 10×10 square, or 8 1/2 x 11.

Sprinkle the remaining 2 tablespoons of Parmesan cheese over the top. Bake until bubbly for 30-45 minutes.

Broil for the last couple minutes until nicely browned on top.


Mikasa Italian Countryside 10-Inch Square Baker

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