Zucchini Brown Rice Casserole
this casserole is very easy to make and great for weekly meal prep! Vegetarian with gluten-free and vegan options.
Equipment
- saucepan
- frying pan
- 9x13 casserole dish
- large mixing bowl
Ingredients
- 1 medium zucchini squash, diced or shredded
- 1 tbsp cooking oil of choice I prefer coconut oil
- 1 cup brown rice, uncooked cook according to package
- 2-3 beyond sausages, crumbled
- 1-2 cloves garlic, minced
- 1 small yellow onion, diced
- 1-2 cups sharp cheddar, grated use dairy-free shreds for vegan option
- 2 large eggs substitute aquafaba from black beans for vegan option
- 1 can black beans
- 1 jalapeno pepper, seeded and diced
- 1 small can or ½ cup verde salsa
optional add-ons
- ½ cup corn
- ½ cup bell pepper
- ¼ cup hot sauce
- ½ cup panko bread crumbs for topping
- 1 dollop garnish with a dollop sour cream each piece
Instructions
- in a saucepan cook rice according to package (2 cups water, 1 cup rice, bring to boil, simmer 30 minutes)
- in a small frying pan over medium heat, add cooking oil, saute onions and garlic for 2-3 minutes until translucent add crumbled beyond sausage and saute for an additional 3 minutes
- add diced jalapeno, diced or shredded zucchini, and black beans, saute 2 more minutes, set mixture aside
- preheat oven to 350°F
- when rice is ready, in a large mixing bowl add rice, ingredients from the frying pan, 2 eggs and the salsa verde sauce, mix until combined
- add this mixture to a greased casserole dish, top with shredded cheese and optional break crumbs. Bake for 27 minutes. Broil for 3 minutes.
- Let it cool for 5 minutes & enjoy! Optional: serve with a dollop of sour cream.