Packed with power veggies and a robust cheesy flavor, this casserole is to live for!
Makes: 6 servings
1 small onion, diced
10 oz. fine chopped kale
1 tsp. minced garlic
1/4 tsp. kosher salt
1/4 tsp. course ground black pepper
8 oz. diced summer squash
8 oz. diced zucchini squash
2 Tbs. olive oil mayo
3/4 c. dry brown rice
1 c. shredded swiss cheese
1/3 c. grated parmesan romano cheese
1 c. panko breadcrumbs
1 large egg, beaten
In small saucepan, add 2 cups water and brown rice. Bring to a boil, then cover and simmer until all water is absorbed, about 20 minutes.
Meanwhile, preheat oven to 400 degrees. Coat glass casserole with cooking spray, set aside.
In large saute pan, saute onion and garlic on medium high heat for 2 minutes. Add kale, salt and pepper. Saute 2-3 minutes more until kale is shiny and dark green. Add squashes. Saute another 2-3 minutes until squash begins to soften. Remove from heat to large mixing bowl.
When rice is done, add to squash mixture. Add mayo, swiss cheese, parmesan cheese and 1/2 c. panko. Mix until incorporated. Add egg. Mix thoroughly. Spread evenly in glass casserole. Cover with 1/2 c. panko. Cook in oven at 400 degrees uncovered for 30-35 minutes or until breadcrumbs begin to crisp and brown at edges.
Remove from oven and let rest 5 minutes before serving.