Meatless Zucchini & Rice Casserole
2 large or 3 small zucchini (sliced into 1 inch flat slices totalling 8-12 slices)
2 cups of fresh chopped bok choy or swiss chard
2 cups of white sliced mushrooms
1 clove of grated garlic
3 yellow hot peppers (optional)
1/4 of a white onion chopped into cubes
1/2 a jar of passata purred tomatoes (350g)
1 cup of whole grain rice
1/2 a cup of soft tofu
2 cups of water
1/4 of a tsp of salt and pepper
1/4 tsp of tumeric
1/4 tsp of dried ground basil
3 tbsps of extra virgin olive oil
350g of grated white cheddar cheese or mozzarella cheese (add more if you like it extra cheesy)
1. In a large saucepan, combine oil, garlic, onions, mushrooms and green veggies. Cook on medium heat for 5-8 mins stirring often. Add tomato purée, tofu, yellow peppers, spices
and water and cook on low heat for 15-20 mins.
2. In a pot filled with water, cook rice according to directions. Drain and add cooked rice to veggies and tomatoes. Mix well. Preheat oven to 400F.
3. Using a baking dish add 4 slices of raw zucchini layered with the rice and veggies sauce mix and a handful of cheese. Repeat with another layer of zucchini, followed by the veggies and rice and cheese. This should be done 2-3 times depending on the depth of your baking dish. Add a little more water (1/2 cup if it seems a bit dry)
4. Cover and place into the oven for 35 mins. Remove lid and broil for an additional 3-5 mins.