1 tbsp coconut oil
1 medium onion, diced
1 medium-size green or red bell pepper, diced
3 minced garlic cloves
2 small to medium-size zucchini-do not peel, shredded
1 bag (10-oz) shredded carrots
1 tsp salt
1/4 tsp freshly ground black pepper
1/8 tsp crushed red pepper flakes
3/4 tsp dried basil
1/2 tsp dried oregano
1 1/2 cups cooked brown rice
1/4 cup grated Parmesan cheese
1/2 cup grated cheddar cheese
2 eggs, beaten
1 large red tomato, sliced
1/4 cup grated Parmesan cheese
Preheat oven to 350 degrees.
Spray a 2-quart square casserole dish with nonstick cooking spray and set aside.
Heat the coconut oil in a large skillet over medium heat; add the onion and bell pepper. Sauté 3 to 4 minutes until softened; add the garlic and cook another minute.
Add the zucchini, carrots, and spices to the skillet; cook 4 to 5 minutes until carrots soften. Remove from the heat.
Stir the rice, 1/4 cup Parmesan and the cheddar cheese into the skillet mixture. Allow to cool slightly then stir in the eggs. Transfer the mixture to the prepared baking dish. Arrange the tomato slices over the top and sprinkle with the remaining 1/4 cup grated Parmesan.
Bake at 350 degrees for 40-45 until heated through and top is lightly browned.
Yield: 5 to 8 servings.
1 medium-size green or red bell pepper, diced
3 minced garlic cloves
2 small to medium-size zucchini-do not peel, shredded
1 bag (10-oz) shredded carrots
1 tsp salt
1/4 tsp freshly ground black pepper
1/8 tsp crushed red pepper flakes
3/4 tsp dried basil
1/2 tsp dried oregano
1 1/2 cups cooked brown rice
1/4 cup grated Parmesan cheese
1/2 cup grated cheddar cheese
2 eggs, beaten
1 large red tomato, sliced
1/4 cup grated Parmesan cheese
Preheat oven to 350 degrees.
Spray a 2-quart square casserole dish with nonstick cooking spray and set aside.
Heat the coconut oil in a large skillet over medium heat; add the onion and bell pepper. Sauté 3 to 4 minutes until softened; add the garlic and cook another minute.
Add the zucchini, carrots, and spices to the skillet; cook 4 to 5 minutes until carrots soften. Remove from the heat.
Stir the rice, 1/4 cup Parmesan and the cheddar cheese into the skillet mixture. Allow to cool slightly then stir in the eggs. Transfer the mixture to the prepared baking dish. Arrange the tomato slices over the top and sprinkle with the remaining 1/4 cup grated Parmesan.
Bake at 350 degrees for 40-45 until heated through and top is lightly browned.
Yield: 5 to 8 servings.
photo is credited to EverydayDishes.com
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