Vegan Zucchini And Rice Bake Recipe

About this recipe

A hearty and wholesome vegan casserole featuring zucchini, rice, and a medley of fresh vegetables, perfect for a satisfying dinner.

Ingredients

• 1 Piece Buy Fresh Courgettes Zucchini Online | Alli Bhavan 750g
• 1 Kg Fresh Onion Pack. 1kg - Ofoodi African Store
• 1kg 1kg Green Pepper
• 1 stick Organic Celery Stick
• 6 X 400G Cirio Polpa Finissima Finely Chopped Italian Tomatoes
• 50G Pepper Black Ground BWFO
• - Forest Whole Foods Organic White Quinoa
• 25G Gama Sweet Purple Basil, 25G
• 250Ml Ktc Coconut Oil 250ml
• 300G Brown Sugar With Ginger, 300G

Instructions

1. 1. Preheat your oven to 350°F (175°C). Lightly grease a 9 x 13-inch baking dish with coconut oil or oil.
2. 2. In a large mixing bowl, combine 1 lb zucchini (sliced), 1 diced onion, 1 diced green pepper, 1 diced celery stalk, and 2 diced tomatoes.
3. 3. Add 2 tablespoons of uncooked quinoa, 1 teaspoon of sweet basil, a dash of black pepper, and 1 tablespoon of brown sugar to the vegetable mixture. Mix well to combine.
4. 4. Transfer the mixture to the prepared baking dish and spread it out evenly. Dot the top with 2 tablespoons of coconut oil.
5. 5. Cover the dish tightly with aluminum foil and bake in the preheated oven for 1 hour. Remove the foil and bake for an additional hour, or until the vegetables are tender and the quinoa is fully cooked.
6. 6. Let the casserole rest for 5 minutes before serving. Enjoy your vegan zucchini and rice bake!