Vegetable Rice Casserole

By dashy_65

Ingredients

• 1/4 cup uncooked rice
• 1 pound zucchini, sliced
• 1 pound yellow summer squash, sliced
• 1 large onion, sliced
• 3 tablespoons minced fresh basil, divided
• 1 medium green pepper, julienned
• 4 celery ribs with leaves, chopped
• 2 large tomatoes, sliced
• 1/4 cup packed brown sugar
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 2 tablespoons olive oil

Details

Servings 8
Adapted from tasteofhome.com

Preparation

Step 1

Spread the rice into a 13-in. x 9-in. baking dish coated with cooking spray. Layer with zucchini, yellow squash, onion and half of the basil; top with green pepper, celery and tomatoes. Combine the brown sugar, salt and pepper; sprinkle over vegetables. Drizzle with oil. Cover and bake at 350° for 1 hour or until tender. Sprinkle with remaining basil. Yield: 8 servings.

1 cup: 122 cal, 4g fat, 176mg sodium, 22g carb, 3g fiber