Zucchini Rice Casserole

Photo: flickr user norwichnuts

Ingredients

1 cup brown rice uncooked

1 medium zucchini sliced ½" thick

1/2 cup onion chopped

2 Cloves garlic minced

1 lrg tomato peeled and chopped

2 teaspoons basil

2 teaspoons oregano

1/8 teaspoon black pepper

1/4 teaspoon salt

1/2 cup tomato sauce

cups water

4 ounces Lowfat mozzarella cheese

Preparation

Spray an 8" square casserole with cooking spray. Spread rice evenly over bottom of dish. Top with zucchini slices, onion, garlic, tomato, and seasonings, distributing them evenly over the rice. Pour tomato sauce and water over everything. Cover tightly with foil. Bake at 325F for about 1 1/2 hours, until rice is tender. Add more water if needed.

NOTES : Here's one of our favorites. Not hard to put together, but does take a bit of baking time. Put it in the oven and then go work out in the garden for an hour or so. Serve with good bread and a salad.

Can use a mixture of Healthy Choice Lowfat Mozzarella and Sargento's Reduced Fat Mozzarella to lower fat grams more