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Vegetable Casserole With Zucchini, Mushroom & Tomatoes

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“I was looking for a healthy lasagna alternative and couldn't find many options, so I made up this vegetable casserole. If serving it as a main course, you may want to add some extra protien - a layer of cubed extra firm tofu or ground veggie "meat" would be great. Also, if you prefer a more cheesy casserole, you could sprinkle additional shredded mozarella on top about 25 minutes into cooking time.”

Ingredients Nutrition


  1. Preheat over to 350 degrees.
  2. In an 8x8 casserole dish, spread uncooked instant brown rice on bottom. Add 1/2 of the zucchini slices in a layer on top of the rice, then layer the sliced mushrooms on top of that. Spread 1/2 Cup of tomato sauce over the mushroom layer. Add remaining layers of: zucchini slices, onion slices, and tomato slices.
  3. In a medium bowl, mix remaining 1/2 Cup tomato sauce with the cottage cheese, shredded mozarella, and all dry ingredients. Mix well, then spread in a layer on top of the casserole.
  4. Place in 350 degree oven and bake uncovered for 45 minutes. (If you're adding extra shredded cheese, I would put that on when there's about 15 to 20 more minutes to cook.).

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