Zucchini and Tempeh Casserole |
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Prep Time: 5 Minutes Cook Time: 30 Minutes |
Ready In: 35 Minutes Servings: 1 |
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I'm not a big fan of Tempeh, but for anyone who is, here you go. Ingredients:
1/2 cup zucchini |
1/4 bell pepper |
1/2 medium fresh tomato |
1/2 garlic clove |
1/2 cup fresh broccoli |
2 1/2 ounces tempeh |
1/3 tablespoon olive oil |
2 tablespoons uncooked rice |
Directions:
1. Pre-heat oven to 350 degrees F. Prepare rice according to recipe directions; set aside.
2. Rinse, dry and chop squash, pepper, tomato, and broccoli; mince garlic, set-aside. Chop tempeh into bite-sized cubes and set aside.
3. In a large bowl, mix all vegetables, garlic, cooked rice, tempeh.
4. Coat casserole dish with olive oil then place mixture in a casserole dish. Cover tightly with aluminum foil, bake for about 20-30 minutes and serve.
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