Garden Vegetable and Rice Casserole

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As I was out watering my garden this weekend and looking at how well the zucchini and summer squash were doing I was dreaming of all the delicious ways that I would be using them in recipes this summer when they were ripe and ready to pick. As I went back indoors I decided I didn’t want to wait. I had zucchini and summer squash from the market so I was going to enjoy a taste of summer today. I love creating recipes on the fly so here is how it went. I checked the refrigerator for ingredients to use and found brown rice, a Mushroom Breakfast Burger (from our upcoming cookbook – The Naked Kitchen:  Veggie Burgers & More), and tofu. Perfect. I really enjoyed this casserole and know that I will be making it again with my own home grown ingredients very soon.

Kristy

Ingredients:

• 1/2 cup shredded zucchini
• 1/2 cup shredded yellow summer squash
• 2 cups cooked brown rice
• 1 small onion, finely diced
• 2 cloves garlic, minced
• 1 tsp basil
• 1 tsp oregano
• 1 tsp sea salt
• 1/4 tsp black pepper
• 1/4 cup nutritional yeast
• 1/2 cup soft silken tofu
• 2 veggie or bean burgers of your choice, roughly chopped
• 1 medium sized tomato, thinly sliced
• 2 tbsp Cashew Parmesan Cheese
• oil to grease a baking dish

Preparation:

1. Preheat oven to 350 degrees. Grease a casserole or 13 x 9 baking dish with oil.
2. In a large bowl mix the first 10 ingredients. Fold in the tofu and stir until completely mixed in.
3. Gently fold in the burger bits. Spoon into the prepared baking dish.
4. Top with the tomato slices.
5. Bake 25-30 minutes or until set and browning along the edges.
6. Sprinkle the Cashew Parmesan Cheese evenly over the top and serve.

Nutritional Info:

Makes 8 servings

Nutritional Info not available as it would depend on the burgers used in the recipe.

Notes:

Store leftovers in an airtight container for 2-3 days.