Cheesy Squash and Rice Casserole
added 03/07/08
Serves 6
This unique blend of two kinds of squash with
brown rice and cheese makes a dish so filling it can be a main course.
Chewy and hearty, brown rice still has the bran and the germ of
the whole grain. Enjoy its substantial taste and texture while reaping
the nutritional benefits.
2 Tbs. vegetable oil
2 cloves garlic, finely chopped
1 cup finely chopped onions
2 cups zucchini squash, unpeeled, sliced into
1/4-inch slices
2 cups yellow summer squash, unpeeled, sliced
into 1/4-inch slices
1/2 cup skim milk
1/2 cup shredded part-skim mozzarella cheese
3 Tbs. grated Parmesan cheese
1/4 tsp. pepper
Salt to taste
2 cups cooked brown rice
2 Tbs. wheat germ
Preheat oven to 400 degrees F. Lightly oil
an 8-inch square baking dish or spray with a nonstick cooking spray.
Heat oil in a large nonstick skillet over
medium heat. Add garlic and onions. Cook 5 minutes, until tender.
Add squash. Cook 10 minutes, stirring frequently, until squash is
slightly tender. Remove from heat and stir in remaining ingredients,
except wheat germ. Mix well. Spoon mixture into prepared baking
dish. Press down firmly into pan with the back of a spoon. Sprinkle
with wheat germ. Cover and bake 25 minutes. Serve hot.
— Lean, Light and Luscious, by Bobbie
Hinman and Millie Snyder
- flagged
