It was the last big harvest of the year – and I ended up with too many vegetables in the refrigerator.  In combination with our CSA market basket, we were overflowing.  When this happens, there is really only one thing to make – Garden-Rice Casserole.  This recipe is yours to customize any way you want – I never make it the same way twice, because it always depends on the vegetables I have on hand.  If you don’t have something I list below, just substitute it for something you do have – there are really no bad combinations.  You could add shredded chicken to this, cooked ground turkey, the sky is the limit!  If anyone makes this, do me a favor and comment on your substitutions.  Hopefully you will think this is as foolproof as I do.

Ingredients

• 2 tsp olive oil
• 1 medium onion, chopped
• 1 green or red pepper, chopped
• 2 garlic cloves, minced
• 2 zucchini, shredded with skins on
• 2 cups carrots, shredded
• 1 tsp salt
• 1 T fresh dill, chopped
• 1 cup cooked rice
• 1 cup cherry tomatoes, halved
• 1/4 cup parmesan cheese, plus 2 T
• 1/2 cup shredded cheddar cheese
• 1/4 cup bread crumbs
• 2 eggs, slightly beaten

Preparation

Preheat oven to 350 degrees.

Heat olive oil in a large saute pan over medium high heat.  Add chopped onion and peppers and saute until soft, about 5 minutes.  Add garlic and saute 1 minute.  Add shredded carrots, zucchini and salt and cook until soft, about 5 more minutes.  Turn off the heat and cool.

In a separate bowl, mix together dill, rice, cherry tomatoes, 1/4 cup parmesan cheese, cheddar cheese, and bread crumbs.  Add cooled vegetables and mix carefully.  Add beaten eggs just until combined.

Spread mixture into a glass baking dish covered in cooking spray – I use a 10×10 square, but an 8 1/2 x11 would work as well.  Sprinkle the remaining 2 T of parmesan cheese over the top.  Bake until bubbly for 30-45 minutes.  Broil for the last couple minutes until nicely browned on top.

For a printer friendly version of this recipe, click here: Garden rice casserole