Garden-Fresh Vegetable & Rice Casserole
Source of Recipe
Marla
Recipe Introduction
If your garden has produced more vegetables than your refrigerator can hold, Garden-Fresh Vegetable and Rice Casserole is the perfect dish for you. It's one of the best vegetable casserole recipes because you can put in whatever veggies you'd like. The different vegetables make this dish not only colorful but also very flavorful. The rice not only adds extra texture but also absorbs the different vegetable flavors and mixes them together.
List of Ingredients
Garden-Fresh Vegetable and Rice Casserole
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
Recipe
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 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 - I use a 10×10 square, but an 8 1/2 x11 would work as well.
Sprinkle the remaining 2 T of parmesan cheese over the top.
Bake until bubbly for 30-45 minutes.
Broil for the last couple minutes until nicely browned on top.
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