Classic Moosewood Zucchini Casserole

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Out of ways to cook zucchini? My mom used to make this and I loved it. Great for meal planning

  • 1.5 cups cooked brown rice

  • 6 cups sliced zucchini rounds

  • 2 cups sliced onions

  • 4 minced garlic cloves

  • 2 sliced medium tomatoes.

  • 1.5 tsp Dried oregano, basil, thyme or a mix of

  • black pepper

  • 2 eggs

  • 1 cup feta cheese

  • 1 cup cottage cheese,

  • 1 cup grated cheddar cheese.

  • 3/4 to 1 cup chopped fresh parsley

  • 4 tablespoons tomato paste

  • 2 tablespoon soy sauce

Cook onions and garlic in oil until soft, then add zucchini and dried herbs and some grids of black pepper and cook until tender.

Mix tomato paste, parsley, and soy sauce into rice.

Lightly beat the eggs and stir in the feta and cottage cheese.

Put the grain mixture in an oiled 9x9-inch baking dish, add the sautéed zucchini, and top with the cheese mixture. Finish with grated cheddar and sliced tomatoes.

Cover and bake at 350°F for 45 minutes (uncover for the final 15 minutes for a crusty top). Rest for 10 minutes before serving