I have been holding out on you. I’ve been making this side dish for almost a year now and I am just now getting around to posting it. The good news is that this is pretty much the perfect time of year to share/make this recipe.
Back when we lived in Ohio, we would have a nice little vegetable garden every summer. By July I was always trying to come up with new ways to use the vegetables that seemed to be taking over every inch of our kitchen. Luckily, I have learned over the years that vegetables are so, so much more than things you just steam and serve along side dinner. Sometimes, even when they are the side dish, they’re the star of the meal.
That’s pretty much how I feel about this casserole, it’s always the star of our dinner. But don’t get caught up on the title, “casserole” fits because the ingredients are bound together and baked with a little sprinkling of cheese. There are no cans of soup or cups of cream in this casserole. There is however a little bit of a surprise ingredient – cottage cheese. Don’t let that scare you. Mixed in with the rice and vegetables it just acts like a binder. Also feel free to play with the vegetables a little bit. I think the zucchini, corn, and tomatoes are a must, but sometimes (like this time) I throw in bell peppers or eggplant.
Summer Vegetable Casserole
1 tsp kosher salt
1 tsp fresh black pepper
2 tsp Dijon mustard*
2 cloves of garlic, minced
1 cup cottage cheese
1 cup grated Parmesan cheese, divided
2 cup cooked rice (I used short grain brown rice)
1/2 medium red onion, diced
1 cup cherry tomatoes, sliced
1 cup zucchini (1 small zucchini), roughly cut into matchsticks or diced
1 ear of corn, cut from the cob or 1/2 cup frozen corn
1/2 medium bell pepper, diced
4 large leaves of fresh basil, chiffonaded
*Sometimes, for an extra kick, I use 1 tsp Dijon mustard and 1 tsp whole grain mustard. Just depends on my mood!
Preheat oven to 350 degrees. Spray a casserole dish or pie pan with nonstick spray. Set aside.
In a medium bowl, whisk together the eggs, salt, pepper, mustard, garlic, cottage cheese, and 1/2 cup of Parmesan cheese. Add the rice, onion, tomatoes, zucchini, corn, and bell pepper, stir to coat evenly.
Pour the mixture into the prepared casserole dish or pie pan, use a spatula to evenly distribute in dish. Sprinkle with the remaining 1/2 cup of Parmesan cheese. Cover tightly with foil and bake for 20 minutes. Remove the foil and bake for another 30-40 minutes, or until the cheese starts to turn golden brown.
Allow to coil for 15 minutes. Garnish with fresh cut basil and serve.
Very slightly adapted from eat love drink