Description
A delightful summer casserole that combines fresh vegetables and creamy cheese for a comforting dish.
Ingredients
Scale
- 2 cups of fresh zucchini, sliced
- 1 cup of bell peppers, chopped
- 1 cup of corn, frozen or fresh
- 1 cup of diced tomatoes
- 1 cup of shredded cheese (cheddar or your choice)
- 1 cup of cooked rice or quinoa
- 1 teaspoon of garlic powder
- 1 teaspoon of onion powder
- Salt and pepper to taste
- 2 tablespoons of olive oil
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, mix the sliced zucchini, bell peppers, corn, and diced tomatoes.
- Add the cooked rice or quinoa and stir well.
- Sprinkle in the garlic powder, onion powder, salt, and pepper.
- Drizzle the olive oil over the mixture and stir again.
- Transfer the mixture to a greased baking dish.
- Top with shredded cheese.
- Bake for 25-30 minutes until the cheese is bubbly and golden.
Notes
- Substitute zucchini with yellow squash if preferred.
- Use brown rice for a healthier option.
- For a gluten-free version, ensure the rice or quinoa is certified gluten-free.
- Add cooked protein like chicken or beans for extra nutrition.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 5g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 20mg
Keywords: summer casseroles, easy casserole, vegetable casserole