Summer Squash Casserole

A great casserole for the summer months, you can assemble it in the morning, pull it out of the fridge and pop it in the oven at night. Great for when you’re out all day enjoying summer.

• ½ cup diced onion
• 1 tablespoon fresh thyme leaves, chopped or 1 teaspoon dried thyme
• 1 cup cooked brown rice
• 1 tablespoon extra virgin olive oil
• 1 small tomato, diced
• ½ teaspoon salt
• ⅛ teaspoon black, ground pepper
• 1 medium zucchini, thinly sliced
• 1 medium yellow summer squash, thinly sliced
• ½ cup shredded Italian cheese blend (2 ounces)

1. Preheat oven to 400 degrees F. Spray 1½ to 2-quart shallow casserole dish with cooking spray.
2. In a small bowl, stir together onion, half of the thyme leaves, rice, oil, tomato, ¼ teaspoon salt and ⅛ teaspoon of the pepper. Spoon into casserole; spread evenly. Alternatively layer zucchini and squash, overlapping slightly, on top of rice mixture. Sprinkle with remaining thyme and remaining ¼ teaspoon salt.
3. Cover; bake 20 minutes. Sprinkle with cheese. Bake uncovered 10 to 12 minutes or until cheese is melted and starting to turn golden brown. Cool 10 minutes before serving.