Ali Cooks: Veggie Rice Casserole

***Typed up yesterday (3/8/15) and posted today (3/9/15)***

Today is a kitchen day!  Most of the day being in the kitchen is absolutely one of my favorite ways to spend a Sunday!  Music playing, Brian well-occupied with video games, and high spirits--plus, I can't forget the glorious weather, allowing the window and screen door to be opened so that the fresh air can waft in.  Combined with the smell of freshly baked bread followed by the below dinner dish, I'd say the apartment is smelling pretty darn good!  (Plus, I changed the sheets in the bedroom and sprayed fabric refresher, so the good smells will last through the night!)

The below recipe is so full of delicious, fresh, organic veggies, that I'm not even going to worry about eating any other veggies today!  Take a trip to the market (or...farmer's market!  Or your garden!) and whip up this dish!  It's so exciting to cook with so many healthy, fresh ingredients, and the smells will get you excited for food time!

Now...let's see if Brian will like the taste of all of these veggies...  (Doubtful!)

Veggie Rice Casserole

*adapted from EverydayDishes.com

Ingredients:

1 Tbs olive oil
4 stalks green onion, diced
1 red bell pepper, diced
2 cups shredded zucchini skin-on (2 small zucchini)
2 cups shredded carrot (4 small carrots)
1 tsp salt
¼ tsp pepper

3 tsp fresh basil, chopped
1 tsp Old Bay seasoning
1½ cups cooked rice
¼ cup + 1/4 cup grated Parmesan cheese
½ cup shredded cheddar cheese
2 eggs, slightly beaten

1 tomato, sliced
sea salt and pepper to taste

Instructions:

Preheat oven to 350 degrees.  Spray a baking dish with cooking spray and then set aside.
Place a large skillet over medium-high heat and add olive oil.

 

When the oil is hot, add the bell pepper and cook for about four minutes or until they begin to soften.

Add the green onion, shredded carrots, zucchini, pepper, and salt.  Cook for five minutes or until the carrots begin to soften.  Remove from the heat and add basil, Old Bay, rice, parmesan, and cheddar cheese.  Stir to combine then allow to cool slightly.

 

Next, stir in the beaten eggs until thoroughly combined and then transfer the rice mixture to the prepared baking dish.  Lay tomato slices across the top of the casserole and sprinkle lightly with sea salt, pepper, and the remaining parmesan cheese.

 

Bake for 40–45 minutes or until the center is hot.  Remove the casserole from the oven and enjoy hot.