Ingredients
1/2
cup diced onion
1
tablespoon fresh thyme leaves, chopped
1
cup cooked brown rice
1
tablespoon extra-virgin olive oil
1
plum (Roma) tomato, diced
1/2
teaspoon salt
1/8
teaspoon pepper
1
medium zucchini, thinly sliced
1
medium yellow summer squash, thinly sliced
1/2
cup gluten-free shredded Italian cheese blend (2 oz)
Preparation
Heat oven to 400°F. Spray 1 1/2 to 2-quart shallow casserole (gratin dish) with cooking spray.
In small bowl, stir together onion, half of the thyme leaves, the rice, oil, tomato, 1/4 teaspoon of the salt and the pepper. Spoon into casserole; spread evenly. Alternately layer zucchini and squash, overlapping slightly, on top of rice mixture. Sprinkle with remaining thyme and remaining 1/4 teaspoon salt.
Cover; bake 20 minutes. Sprinkle with cheese. Bake uncovered 10 to 12 minutes longer or until cheese is melted and starting to turn golden brown. Cool 10 minutes before serving.
