INGREDIENTS:

Casserole:

• 1 tbsp olive oil
• 1 medium yellow onion, diced
• 1 red bell pepper, diced
• 3 cloves garlic, minced
• 2 cups shredded zucchini skin-on (2 small zucchini)
• 2 cups shredded carrot (10 oz bag)
• 1 tsp salt
• ¼ tsp pepper
• 1 tsp dried basil, chopped
• 1 tbsp dried summer savory
• 1½ cups cooked brown rice
• ¼ cup grated Parmesan cheese
• ½ cup shredded cheddar cheese
• 2 eggs, slightly beaten

Topping:

• 1 large tomato, sliced
• ¼ cup grated Parmesan cheese
• salt and pepper to taste

INSTRUCTIONS:

1. Preheat oven to 350 degrees. Spray a 2-qt casserole dish with cooking spray then set aside.
2. Place a large skillet over medium-high heat then add olive oil. When the oil is hot, add onion and bell pepper and cook until veggies for about 4 minutes until they begin to soften. Add garlic and cook for 1 additional minute.
3. Add shredded carrots, zucchini and salt. Cook 5 minutes or until the carrots begin to soften. Remove from heat and add basil, summer savory, brown rice, Parmesan and cheddar cheese. Stir to combine then allow to cool slightly.
4. Stir in beaten eggs until thoroughly combined then transfer rice to prepared baking dish. Lay tomato slices across the top of the casserole, sprinkle lightly with salt and pepper then grated Parmesan cheese.
5. Bake 40–45 minutes or until the center is hot. Remove from oven. If desired, place the casserole under the broiler for just a few seconds until nicely browned on top. Serve while nice and hot.

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