Summer Vegetable Medley

Medley seemed like a happy way to describe my absolute favorite side dish to make in the summer time with some of the yummy garden veggies that are season right now: zucchini, summer squash and tomatoes.

Let’s be clear, I don’t grow these veggies, because my thumb is not even close to green. I am happy to support my local farmers! 🙂

I’ve been making this for years…and it’s always a hit! Even the kids like it – I think the cheese helps. Because seriously…everything tastes better with cheese!

I always make enough to enjoy the leftovers for a couple of days.

 

 

Ingredients

  • 2 cups of cooked brown rice
  • 1 T. olive oil
  • 2 medium zucchini
  • 1 medium yellow squash
  • 1/4 cup chopped onion (more or less to taste)
  • 2-3 cloves of garlic (minced)
  • 1 t. basil (fresh is great too!)
  • 1 t. paprika
  • 1 t. dried oregano
  • sea salt and pepper to taste
  • 1½ – 2 cups chopped tomatoes (garden fresh are BEST!)
  • 1½ cups shredded sharp cheddar cheese (divided)

 

Directions

  1. Precook your rice and set aside 2 cups. (I use my Instant Pot for perfectly cooked brown rice SO much faster than the stove!)
  2. Preheat oven to 375° and spray a 9 x 13 inch pan with cooking spray.
  3. Heat the oil in a large skillet over medium heat. Add zucchini, squash onion and garlic and saute for 5 minutes or until tender.
  4. Season with basil, paprika, oregano, salt and pepper.
  5. Mix in the cooked rice, chopped tomatoes and 1 cup of the cheese. Continue to cook until heated through.
  6. Transfer to the baking dish and top with remaining cheese.
  7. Bake uncovered for 15-20 minutes or until cheese is melted and bubbly.
  8. Remove from the oven and dig in!

 

FIX container equivalents: 1 green, 1 yellow, 1/2 t., 1 blue

 

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