Tomatoes and yellow summer squash are in abundance in my garden right now. This recipe makes great use of them!
serves 8 ( 4 points +)
- 3 tsp. olive oil, divided
- 2 c. chopped red onion
- 1-½ c. chopped red bell pepper
- 3-½ c. sliced yellow summer squash
- 1 T. crushed garlic
- ½ c. brown Minute Rice, cooked
- ¼ c. chopped fresh basil
- 2 tsp. chopped fresh thyme
- ¾ tsp. salt, divided
- ½ tsp. pepper
- ½ c. ( 2 % ) milk
- ¾ c. shredded Swiss cheese
- 3 eggs, lightly beaten
- 1-½ oz. bread, torn
- 1 ( 12 oz) beefsteak tomato, sliced
Preheat oven to 375 and spray an 11 x 7 baking dish with nonstick spray.
In a large nonstick skillet coated with spray, heat 2 tsp. oil. Add onions and cook for 3 minutes. Add bell pepper and cook another 3 minutes. Add yellow squash and garlic and cook for 4 minutes. Place vegetable mixture in a large bowl. Stir in cooked brown rice, basil, thyme, ½ tsp. salt and pepper.
In another bowl, combine eggs, milk and Swiss cheese. Stir egg mixture into vegetable mixture. Transfer to the 11 x 7 pan.
Place bread in a food processor and pulse until crumbs form. Stir in remaining 1 tsp. olive oil.
Slice tomato and place on top of casserole. Sprinkle with bread crumb mixture. Bake 35-40 minutes or until topping is browned.
adapted from "Cooking Light"