Spicy Squash Casserole
Time needed
10 min
preparation
+
50 min
cooking
Serving Size / Yield
8 servings
Ingredients
- 2 Tbs. garlic, minced
- 2 C. yellow summer squash
- 2 C. zucchini
- 1 C. red peppers
- 1 15 oz. can tomatoes, crushed
- 1/2 C. Monterey jack cheese
- 1/2 C. low-fat cheddar cheese
- 1 C. brown rice, long-grain, cooked
Directions
Saute peeled, minced garlic in olive oil. Slice the squash and zucchini and dice the red bell pepper. Saute with garlic for 10 minutes. Combine the vegetables with the rice, tomatoes and cheddar cheese.
Transfer to a 9x13 pan and top with the jack cheese and bake at 350 degrees for 50 minutes.
