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A casserole is one of the easiest and most versatile dinner ideas. The one-pot dish is quick and painless to whip up, with minimal cleanup. Plus, you can use whatever vegetables you have available in stock. You can substitute zucchinis with potatoes, corn with peas, and/or onions with leeks, etc. It is easy to make it into a vegan option by omitting the cheese, or a gluten-free option by avoid adding bread crumbs. I also like to add some curry powder to give the dish an extra kick. Feel free to experiment with a variety of vegetables and seasonings to accommodate your taste.

casserole zucchini and tomatoIngredients (serving size: 4)

  • 3 cloves garlic, minced
  • 3 medium zucchinis, thinly sliced
  • 1 tomatoes, thinly sliced
  • 1 1/2 cup of cooked brown rice
  • 1/2 cup of fresh or frozen corn
  • 1 tablespoon dried oregano
  • 1/2 tablespoon dried basil
  • Olive oil
  • 1/3 onion, diced
  • ¼ tablespoon paprika
  • Salt and pepper


  • 1/2 cup fine bread crumbs
  • 1/3 cup grated parmesan cheese
  • 1/2 tablespoon curry powder


  1. Cook brown rice (you can also use leftover rice if you have some in the fridge)
  2. Preheat oven to 375 degrees F (190 degrees C). Coat a baking pan with oil.
  3. Add a tablespoon of olive oil in a skillet over medium heat. Stir in onions, garlic, and zucchini and cook until soft and translucent. Season with salt and pepper for taste.
  4. Place the cooked brown rice on the baking pan in a thin even layer, then layer the cooked onion/zucchini mix from the skillet on top of the brown rice.
  5. Add oregano, basil and paprika (and/or curry powder) on top of the layered casserole
  6. Arrange the sliced tomatoes on top, then spread bread crumbs and parmesan cheese on top
  7. Cover with foil and bake in a oven for 20 minutes.
  8. Serve while hot!