ROASTED TOMATO, ZUCCHINI AND BROWN RICE CASSEROLE

You read the list of ingredients for this recipe and you think, “Healthy, Healthy.” You look at the finished casserole and your eyes quote my Grandma B. “Pretty as a Picture.”(This must be said with a Dutch accent.) You take a bite of the tomatoes, zucchini and rice and your taste buds scream, “Eureka, the perfect blend of flavors!”

Pretty as a picture!

I think of this as summer casserole because it is so much fun to go to the Farmer’s Market and pick from all the shapes and varieties of summer squashes available. However, with zucchini and tomatoes available all year this casserole is too enjoyable to limit it to a couple of months out of the year. Roasting brings out the flavor of winter vegetables.  This was one of the hits of our last Yoga potluck. Some roasted red bell pepper would be a nice addition to the zucchini.

Enjoy the perfect blend of flavors.

ROASTED TOMATO, ZUCCHINI AND BROWN RICE CASSEROLE

2 c cooked long grain brown rice, cooked according to packaged directions
1 ½ lb. zucchini about 3 medium, sliced crosswise ¼-inch thick
Olive oil
1 lb. Roma or plum tomatoes, sliced crosswise ¼-inch thick
1 medium onion, chopped
5 to 6 garlic cloves, minced
2 large eggs
1 t dried thyme or 1 T fresh thyme, chopped

2/3 c Parmesan cheese, grated, divided, I may use more if I am feeling like cheese

Ingredients.

Preheat oven to 400° Put sliced zucchini, put on a shallow baking pan and drizzle with olive oil and sprinkle with salt. Toss with hands to mix. Put tomatoes in another baking pan, drizzle with olive oil and sprinkle with salt. Place zucchini pan in top part of preheated oven and tomatoes in the bottom. Roast for about 10 minutes for the tomatoes and 20 for the zucchini. Time depends on how thick your slices of the vegetables end up. Keep an eye on the vegetables because they can burn quickly. Turn vegetables over on the pans half way through cooking, if desired. I don’t turn them as I always burn myself in my tiny kitchen. In a heavy skillet, cook onion and garlic in a little olive oil. Season with salt if desired. Cook over low heat until very tender, stirring occasionally. In a bowl, stir together onion mixture, cooked rice, eggs, thyme, and 1/3-cup Parmesan cheese. Season with salt and black pepper to taste. Mix well. Spread half of rice mixture in a shallow 2-quart baking pan (7x11x1 ½-inch baking pan) sprayed with cooking spray. Top rice with half of roasted zucchini. Spread remaining rice mixture over roasted zucchini and top with the remaining roasted zucchini. Top with roasted tomatoes. Sprinkle with remaining 1/3-cup cheese. Bake in 350° oven until set and golden brown, about 20 to 25 minutes.

Wash zucchini and tomatoes.

Slice zucchini and tomatoes with mandolin or knife.

I like a knife for the tomatoes.

Our little mandolin works great for the zucchini.

Put zucchini slices on baking sheet with sides and drizzle with oil.

Sprinkle with salt.

Toss to blend.  Word of warning to daughters:  Never think your Mother has an ugly nose, or hands, or whatever.  I always thought my Mom's hands were ugly.  Those are her hands on the ends of my arms. 

Drizzle tomato slices with olive oil.

Sprinkle with salt.

Put rice, thyme, eggs in a bowl.

Saute onions and garlic until tender.

Add onion mixture to rice.  Add cheese and mix well.

Spray 2-quart baking pan with cooking spray.  Put half the rice mixture in bottom of the pan.

Top with half the zucchini.

Top zucchini with other half of rice.

Add the second half of the zucchini.

I actually had to make this casserole twice this past week while Tom's family was in town because they liked it so well.  For this one I roasted some orange sweet bell peppers with the tomatoes.

Top zucchini with tomatoes and peppers, if desired.

Top tomatoes with second half of the Parmesan cheese.  Bake at 350° until set.  I have made this ahead of time and refrigerated it.  Bake a little longer if you put the casserole in the oven cold.