Baked Zucchini And Herb Rice Casserole Recipe

About this recipe

This gluten-free and vegetarian casserole combines tender zucchini, herbed rice, and creamy cottage cheese, topped with melted cheddar and Parmesan for a satisfying dinner option.

Ingredients

• 25 g Parsley
• 250 g Zucchini Yellow
• 250 ml Dabur Hommade Lemon Juice (Bottle)
• 1 Combo Fortune Rice Bran 870G & Mustard Oil 1L Pouch
• 200 g Milky Mist Cheddar Cheese
• 100 g D'Lecta Parmesan Extra Hard Cheese Block
• 16 g Orika Oregano
• 200 g Brik Oven Whey Ricotta Cheese (Freshly Made)
• 1 kg Tata Salt (Vacuum Evaporated Iodised)
• 1 pack (100 g) Tata Sampann Pure Black Pepper Powder

Instructions

1. 1. Preheat your oven to 350°F (175°C).
2. 2. Slice 1 1/2 lb zucchini into 1/4-inch rounds and steam them until tender but still firm, about 5-7 minutes.
3. 3. In a large bowl, mix 2 cups cooked brown rice with 2 tbsp lemon juice, 3/4 cup chopped parsley, 1 tsp salt, 1/2 tsp pepper, and 1 tsp dried oregano.
4. 4. Grease a casserole dish with 2 tbsp oil. Layer half of the rice mixture at the bottom, followed by 1 cup ricotta cheese and half of the steamed zucchini slices. Repeat the layers with the remaining rice mixture, ricotta cheese, and zucchini.
5. 5. Sprinkle 1/2 cup grated cheddar cheese evenly over the top.
6. 6. Bake the casserole uncovered in the preheated oven for 10-15 minutes, or until the cheese is melted and bubbly.
7. 7. Remove from the oven and sprinkle 2 tbsp grated Parmesan cheese over the top.
8. 8. Serve warm as a hearty and flavorful dinner option.