Garden vegetable and brown rice casserole recipe

Garden Vegetable and Brown Rice Casserole

prep time
cook time
total time
makes
6 -8 servings

Our brown rice casserole is a lighter and healthier alternative to the typical dinnertime side dish because it uses just a small amount of cheese, eggs and herbs to bind together the crust and garden vegetables.

Juicy tomatoes lend a fresh brightness to the dish and topping them with salty and bubbly Parmesan cheese only makes the casserole better!

To make the recipe even easier, we bought pre-shredded carrots and some ready-made brown rice from the deli. It’s a quick and yummy recipe for those busy weeknights.

Garden Vegetable and Brown Rice Casserole Recipe

what you'll need
  • casserole
  • 1 Tbsp olive oil
  • 1 medium yellow onion, diced
  • 1 red bell pepper, diced
  • 3 cloves garlic, minced
  • 2 cups zucchini, shredded, skin-on, 2 small zucchini
  • 2 cups carrot, shredded, 10bag
  • 1 tsp salt
  • 1/4 tsp pepper
  • 1 tsp dried basil, chopped
  • 1 Tbsp dried summer savory
  • 1 1/2 cups brown rice, cooked
  • 1/4 cup Parmesan cheese, grated
  • 1/2 cup cheddar cheese, shredded
  • 2 eggs, slightly beaten
  • topping
  • 7 cherry tomatoes, halved
  • 1/4 cup Parmesan cheese, grated
  • salt and pepper, to taste
Nutrition Facts
Garden Vegetable and Brown Rice Casserole Recipe
Amount Per Serving
Calories 326 Calories from Fat 99
% Daily Value*
Total Fat 11g 17%
Saturated Fat 4g 20%
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 86mg 29%
Sodium 1135mg 47%
Potassium 439mg 13%
Total Carbohydrates 46g 15%
Dietary Fiber 6g 24%
Sugars 5g
Protein 13g 26%
Vitamin A 171%
Vitamin C 87%
Calcium 22%
Iron 10%
* Percent Daily Values are based on a 2000 calorie diet.
let's do it
  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 halves across the top of the casserole then push into 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.
Cheryl Says

Don’t be afraid to swap in your own favorite veggies to the dish! Use whatever you like that’s in season.

Garden vegetable and brown rice casserole recipe

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