Monday, March 21, 2011
My grandmother stumbled across this recipe in one of her magazines. Now, I must tell you, most of her "finds" are downright inedible. She has a knack for coming across dishes that should have stayed undiscovered. But this gem was an instant favorite of mine. So much so, that several months into my pregnancy, completely void of an appetite and losing weight, this was the only thing I felt those nearly forgotten pangs of desire for once again. No bells and whistles here. Just simple, baked goodness. We usually have this as a main course, but it would work perfectly as a side to something light like fish, too.
Recipe courtesy and Adapted from Taste of Home
2 cans (14-1/2 oz. each) stewed tomatoes, diced small (Or one 28 oz. can)
2 medium zucchini, sliced 1/4-1/2 inch thick
1 medium onion, thinly sliced
1 cup 10 minute white rice (uncooked) or Brown rice, partially cooked (I use the latter)
3 Tbsp. butter, divided
2 medium yellow summer squash, sliced 1/4-1/2 inch thick
Tsp. Garlic Powder
1/2 Tsp. Pepper
Pinch of oregano
A dash of salt-free garlic and herb seasoning (Optional)
1-1/2 cups shredded part-skim mozzarella
2 Tbsp. grated Parmesan cheese
Strain tomatoes over bowl, reserving juice; set aside. Grease 13-in. x 9-in. baking dish (I use a 33x23x5cm baking tray). Add layer of onion across bottom of baking dish, add layer of zucchini over onion, then sprinkle rice over zucchini. Dab casserole with Tbsp. butter. Add layer of yellow squash, top with tomatoes.
Add garlic powder, salt, pepper, oregano and garlic and herb seasoning, if using, to reserved tomato juice, pour juice over tomatoes. Dab casserole with remaining butter.
Bake covered at 350 degrees for 40 minutes, or until squash is tender when inserted with fork.
Remove baking dish from oven and uncover. Add layer of cheese. Return baking dish uncovered and bake until cheese melts and begins to brown, approx. 15-20 minutes. Allow to set up for a minute or two. Salt and pepper to taste.