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

• 1 Piece Buy Fresh Courgettes Zucchini Online | Alli Bhavan 750g
• - Sunita Lemon Juice Organic
• 50G Picard Chopped Flat Parsley
• - Sussex Wholefoods Organic Dried Basil
• 60G Terre Exotique Black Sao Tome Pepper, 60G
• - Filippo Berio Garlic Flavoured Olive Oil
• - Longley Farm Cottage Cheese
• - Cathedral City Mature Cheddar Cheese
• - Parmesan Shavings
• - Forest Whole Foods Organic White Quinoa
• - Tata Salt

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 basil, 1 tsp salt, and 1/2 tsp pepper.
4. 4. Grease a casserole dish with 2 tbsp olive oil. Layer half of the quinoa mixture at the bottom, followed by 1 cup low-fat cottage cheese and half of the steamed zucchini slices.
5. 5. Repeat the layers with the remaining quinoa mixture, cottage 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.