Garden Vegetable Casserole with Rice - alive magazine

Name: Garden Vegetable Casserole with Rice - alive magazine
Ingredients: 2 cups (500 mL) cooked brown or basmati rice; 2 cups (500 mL) no-sodium-added cottage cheese; 2 Tbsp (30 mL) Parmesan cheese, grated; 1 medium onion, chopped; 2 medium carrots, diced; 1 medium green bell pepper, diced; 3 cloves garlic, finely chopped; 1 Tbsp (15 mL) extra-virgin olive oil; 1 medium zucchini, diced; 1 - 19 oz (540 mL) can diced Italian tomatoes, drained; 1 Tbsp (15 mL) dried oregano; 1 tsp (5 mL) salt; 1/4 tsp (1 mL) black pepper; 1/2 cup (125 mL) reduced-fat mozzarella cheese, grated

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2 cups (500 mL) cooked brown or basmati rice 2 cups (500 mL) no-sodium-added cottage cheese 2 Tbsp (30 mL) Parmesan cheese, grated 1 medium onion…

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.alive.com.

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