Summer Veggie Casserole

This colorful and flavorful dish is a late summer delight, with hint of sweetness in this colorful dish. Soon to be your favorite late summer side dish.

Ingredients

¼ cup uncooked rice (substitute up to 1/2 cup riced cauliflower)
1 lb zucchini, sliced
1 lb yellow summer squash sliced
1 large onion, julienned
3 Tbsp. Minced fresh basil, divided
1 medium sweet pepper color of your choice
4 celery ribs with leaves, chopped
2 large tomatoes, heirloom of your choice
¼ cup coconut sugar (omit for Whole30 or 21DSD)
kosher salt to taste
fresh cracked pepper to taste
2 Tbsp. Olive oil

Directions

1. Preheat oven to 350


2. Coat a 13 x 9 x 2 inch pan with oil (I prefer coconut oil)


3. Spread uncooked riced cauliflower into the bottom of the dish, layer zucchini, yellow squash, onion and half of the basil.


4. Top with sweet pepper, celery and then tomatoes


5. In a small bowl mix brown sugar, salt, and pepper, mix, then sprinkle over vegetables.


6. Drizzle with olive oil.


7. Cover and bake at 350 degrees for 30-45 minutes minutes, or until tender


8. When finished baking uncover and sprinkle with remaining fresh basil.


9. Serve.

 

Based upon original recipe created by Chef Max Shapiro