Vegetable Casserole With Zucchini, Mushroom & Tomatoes

“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.”
READY IN:
1hr
SERVES:
6
YIELD:
6
UNITS:
US

Ingredients Nutrition

Directions

  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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