Monday, October 29, 2012

Squash-Rice Casserole

I am blogging to you live from Hurricane Sandy in NYC, and so grateful that I still have power this evening. My thoughts go out to those who have not been so lucky.  If you are in the storm, and are able to cook, this casserole is comfort food to get you through.

  • 8 cups sliced zucchini
  • 1 cup chopped onion
  • 1/2 cup vegan chicken broth (such as Imagine)
  • 2 cups cooked rice
  • 1 cup shredded Daiya cheddar
  • 1 cup vegan sour cream*
  • 1/4 cup vegan Parmesan sprinkles, divided (such as Galaxy Foods)
  • 1/4 cup Italian-seasoned breadcrumbs
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 Ener-G eggs
  • Cooking spray
1. Combine the zucchini, onion, and chicken broth in a Dutch oven.

2. Bring to a boil.  Cover, reduce heat, and simmer for 20 minutes, until tender.  Drain and partially mash the zucchini mixture with a potato masher.

Note: the idea is not to mash the zucchini smooth liked mashed potatoes; rather, it releases liquid as you mash, which will in turn keep the casserole moist while it bakes.

3. Transfer the zucchini mixture to a large bowl, along with the rice, cheddar, sour cream, 2 tablespoons Parmesan sprinkles, breadcrumbs, salt, black pepper, and Ener-G eggs.  Spoon the mixture into a 13x9-inch baking dish coated with cooking spray.

4. Sprinkle with the remaining 2 tablespoons Parmesan sprinkles, and bake at 350 degrees for 30 minutes - the casserole should be bubbly.

5. Remove the casserole from the oven to preheat the broiler, then return to the oven and broil for 1 minute, until lightly browned on top.

Curl up with a bowlful and stay safe from the storm. Make this casserole your main dish, or serve alongside Gardein chicken:

or Match pork:

You could also serve alongside slices of Lightlife ham, or try chopping up the ham and adding right into the mix:

*Try a light vegan sour cream in this casserole, such as We Can't Say It's Sour Cream from Wayfare Foods.

Nutrition Info:
8 servings (1 cup), Calories 197 

Tasting Notes:
Warm, and full of creamy rice and tender zucchini; this was very much like casseroles we ate in my childhood.  Distinct but not overwhelming Parmesan flavor.  I might use half zucchini and half yellow squash next time, and sprinkle the breadcrumbs on top instead of stirring into the filling for a little extra crunch. But this warm comfort food was exactly what I needed tonight.


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