Zucchini Herb Bake

No more complaints about eating your vegetables. I found the solution! This colorful medley of veggies is no doubt healthful and actually delish! This was my second time making it, and I tweaked the original recipe to give it a more Italian identity. You have an assortment of very Italian vegetables: zucchini, yellow squash, tomatoes, red peppers, and fresh or dried herbs. Into the mix of lightly sauteed vegetables and rice goes some freshly grated parmigiano reggiano (and a layer on top). It bakes in the oven until a bubbly golden crust is formed. This could be served as a vegetarian meal or an impressive side dish. I have also made it (in a more American fashion) using grated cheddar cheese. You could give it a Mexican flair using corn, jalapenos, scallions, and Monterey Jack or Queso Fresco.

INGREDIENTS

1/2 cup uncooked long grain brown rice
1 cup water

2 tablespoons olive oil

1 1/2 pounds zucchini and yellow squash, cubed
1 small onion, diced

1/2 red bell pepper, diced

1/2 green bell pepper, diced

2 cloves garlic, minced
1 Tbsp. fresh oregano (or 1/2 tsp. dried)

1 Tbsp. fresh parsley (or 1/2 tsp. dried)

1/2 tsp. dried basil
1/2 tsp. sweet paprika
salt and pepper, to taste
1 cup seeded, chopped tomatoes
1 cup grated Parmesan cheese, divided

DIRECTIONS

1. Combine the rice and water in a saucepan, and bring to a boil. Reduce heat to low, cover, and simmer (according to package instructions) until tender.

2. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a shallow 1 1/2 quart casserole dish (or 9x9 baking dish).

3. Heat the oil in a skillet over medium heat, and cook the zucchini, onion, peppers, and garlic 5 minutes, or until tender. Season with parsley, basil, paprika, and oregano. Mix in the cooked rice, tomatoes, and 1 cup cheese. Continue to cook and stir until heated through. Transfer to the prepared casserole dish. Top with remaining cheese.

4. Bake uncovered 20 minutes, or until cheese is melted and bubbly.

Serves 4-6.

(Adapted from All Recipes)