Zucchini And Herb Brown Rice Bake Recipe

About this recipe

A diabetic-friendly vegetarian dinner featuring tender zucchini, herbed brown rice, and a blend of cheeses baked to perfection. This dish is wholesome, flavorful, and easy to prepare.

Ingredients

• 250 g Zucchini Yellow
• 250 ml Dabur Hommade Lemon Juice (Bottle)
• 25 g Parsley
• 500 ml Bertolli Extra Virgin Olive Oil
• 200 g Milky Mist Cheddar Cheese
• 100 g D'Lecta Parmesan Extra Hard Cheese Block
• 500 G Kinwaaquinoa
• 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 the 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 quinoa with 1 tbsp lemon juice, 3/4 cup chopped parsley, 1 tsp dried oregano, 1 tsp salt, and 1/2 tsp pepper.
4. 4. Grease a casserole dish with 2 tbsp olive oil. Layer half of the rice mixture at the bottom, followed by 1 cup ricotta cheese and half of the steamed zucchini slices.
5. 5. Repeat the layers with the remaining rice mixture, ricotta cheese, and zucchini slices.
6. 6. Sprinkle 1/2 cup grated cheddar cheese evenly over the top.
7. 7. Bake the casserole uncovered for 15 minutes, or until the cheese is melted and bubbly.
8. 8. Remove from the oven and sprinkle 2 tbsp grated Parmesan cheese over the top before serving.