Ingredients

The following ingredients have 4 Servings
  • 1/2 cup diced onion
  • 1 tablespoon fresh thyme leaves, chopped
  • 1 cup cooked brown rice
  • 1 tablespoon extra-virgin olive oil
  • 1 plum (Roma) tomato, diced
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 medium zucchini, thinly sliced
  • 1 medium yellow summer squash, thinly sliced
  • 1/2 cup gluten-free shredded Italian cheese blend (2 oz)

Instruction

  • Heat oven to 400°F. Spray 1 1/2 to 2-quart shallow casserole (gratin dish) with cooking spray.
  • In small bowl, stir together onion, half of the thyme leaves, the rice, oil, tomato, 1/4 teaspoon of the salt and the pepper. Spoon into casserole; spread evenly. Alternately layer zucchini and squash, overlapping slightly, on top of rice mixture. Sprinkle with remaining thyme and remaining 1/4 teaspoon salt.
  • Cover; bake 20 minutes. Sprinkle with cheese. Bake uncovered 10 to 12 minutes longer or until cheese is melted and starting to turn golden brown. Cool 10 minutes before serving.