Dinner: Summer Vegetables with Rice

A simple medley of summer vegetables in a satisfying vegetarian casserole.

Prep Time: 30 mins

Cook Time: 35 mins

Total Time: 65 mins

Ingredients

2 cups reduced fat mozzarella cheese
1/2 cup vegetable oil spread
1/4 tsp kosher salt
1 3/4 cups diced tomatoes
1 tsp minced garlic
2 medium yellow summer squash
1 cup white rice
1 dash black pepper
1 medium onion
2 medium zucchinis

Instructions

1. Place the rice in a saucepan and rinse in cold water. Set it aside to soak for 30 minutes.

2. While rice is soaking, slice onions into thin strips. Cut squash and zucchini in half and slice into 1/4" half circles.

3. Sauté the onions in vegetable oil spread until tender. Add the minced garlic and sauté until the garlic starts to brown.

4. Add the squash and zucchini and continue to sauté until it is crisp-tender. Add the tomatoes and heat through. Season to taste with salt and pepper. Keep the vegetable mixture warm until ready to serve.

5. After the rice has soaked for 30 minutes, drain the water and add 1 1/2 cups of cold water. Bring the rice to a boil, cover, reduce heat to its lowest setting and simmer for 20 minutes. After 20 minutes, turn off the heat and let the rice sit covered for an additional 10 minutes.

6. Scoop the rice into a serving dish. Top with the vegetable mixture. Sprinkle shredded mozzarella on top.

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