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Zucchini, Carrot & Brown Rice Casserole

By Tia Ohm

This is a delicious and hearty casserole for chilly winter nights.
Gluten-free bread crumbs may also be substituted.

  • 1 cup organic brown rice
  • 2 med. organic zucchini, chopped
  • 4–6 organic carrots, sliced
  • 1 large onion, chopped
  • 1 cup grass-fed cheddar or Monterey jack cheese, grated
  • ¼ cup unseasoned bread crumbs
  • 2 tsp. dried thyme
  • Olive oil or coconut oil

Prep and Cooking

  1. Preheat oven to 375°F (190°C). Sauté chopped onions in coconut or olive oil until clear. Add sliced carrots and continue to sauté. Add chopped zucchini and stir in vegetables, sautéing gently until slightly softened.
  2. While cooking vegetables, grate cheese in a bowl. Add bread crumbs to the cheese and the dried thyme.
  3. Mix with hands. Combine vegetable medley with the cooked brown rice in a shallow casserole dish.
  4. Sprinkle cheese/ bread crumb mix on top of rice and vegetables.
  5. Cover dish and bake until cheese is melted.

Serves four as a main dish, eight as a side.
Photo credit: Tia Ohm