This recipe, from the fabulous Sarah Kramer and Tanya Barnard’s cookbook “How It All Vegan!” is absolutely fantastic! It has just the right amount of cheese (I used real cheese because I’m not quite vegan yet) to satisfy that fat-craving part of your tongue but not so much that it makes the dish unhealthy. Next time I’m going to layer this instead of mixing it all together and add olives to the recipe, or maybe top it with some feta instead of mozzarella. Yum yum. The recipe had me mixing the rice, uncooked, into the casserole. I disapprove. Though it’s good in theory (the rice SHOULD cook as the casserole cooks) it was not in practice. The rice within the mixture cooked. The rice on top or too close to the top just got crunchy and never really cooked all the way through. Next time I’ll put the rice and lentils, mixed together, as a base layer and add the veggie mixture on top of that. This recipe made a HUGE long pan of this stuff. I used one of those 9-inch long glass baking dishes and it filled it to the brim. This is fantastic for a busy week like this one (midterms). It took us 3 days to finish it…chowing down on this nom-able dish for lunch AND dinner each night. So worth it. Plus, who doesn’t like zucchini? Maybe aliens.
1 1/2 cups mozzarella cheese, grated
1 28oz. can diced tomatoes
5 cups zucchini, chopped
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 teaspoon red pepper flakes
1/2 teaspoon salt
1 cup cooked lentils
1/2 cup jasmine rice
1. Preheat the oven to 350F.
2. Combine 1/2 cup of the cheese, tomatoes, zucchini, oregano, basil, red pepper flakes, salt, lentils and rice in a large casserole dish.
3. Mix well.
4. Top with the rest of the cheese.
5. Bake uncovered 30-40 minutes or till the rice is done.