Thanks to a crisp of breadcrumbs, the middle of tender vegetables with garlic flavor, hearty brown rice and cream cheese sauce, this casserole with zucchini and kale Prescription Food Network Magazine – A Great Dish You Can cook in advance. The casserole can be “collected” even 2 weeks before use, so perhaps take a little time in weekend to put all the ingredients in a big shape and then freeze them and use later. Before dinner, just cover foil and bake in the oven. Nutrition value of one serving: (total 6) Calories 340, total fat 16 g., saturated fat g., proteins 13 g., Carbohydrates 39 g., Fiber g., Cholesterol mg., Sodium mg., сахар г. 
Time: 1 hour.10 min. Difficulty: easy Portions: 6 The recipes use dimensional capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Ingredients for the recipe:
- 150 gr. finely chopped kale cabbage
- 225 gr. diced 1 cm. yellow zucchini
- 225 gr. diced 1 cm zucchini squash
- 3 tbsp. frozen brown rice (thaw)
- 1 tbsp. grated swiss cheese
- 1/3 Art. grated parmesan
- 1 tbsp. panko breadcrumbs
- 2 tbsp. l olive oil
- 1/4 part chopped medium onion head
- 1 chopped small clove of garlic
- Salt and ground black pepper
- 1/2 tbsp. low salt chicken stock
- 2 tbsp. l mayonnaise
- 1 beaten egg, category CO
- Cooking spray
Recipes with similar ingredients: kale, zucchini, zucchini yellow, brown rice, Swiss cheese, Parmesan cheese, breading crackers panko, onions, garlic, mayonnaise, eggs
Recipe preparation:
- Preheat the oven to 205 ° C. In a large pan with heat the olive oil with a non-stick coating over medium heat, lay the onion and sauté it, stirring occasionally until it browned and does not become soft, about 5 minutes. Add cabbage kale, garlic and 1/2 tsp. salt and pepper. Cook until cabbage turns bright green in about 2 minutes. Pour in the broth and continue cook until cabbage is soft and most of the broth absorbed for another 5 minutes. Add zucchini and 1/2 tsp. salt and mix with kale. Keep cooking until the zucchini become soft, about 8 minutes. Remove from heat and add mayonnaise.
- In a large bowl, mix the prepared vegetables, brown rice, cheese, 1/2 tbsp. breadcrumbs and eggs. Sprinkle a square shape for casseroles 23×23 cm in size and 2 l. culinary spray. Spread the mixture on the bottom of the mold and sprinkle with the remaining 1/2 tbsp. breadcrumbs, 1/4 tsp salt and several grains of black pepper. Bake until the zucchini is soft and the surface browned and does not become crispy, about 35 min. Serve hot. Cooking tip: Freeze baked casserole and store in the freezer for up to 2 weeks. Cover with foil and warm at 180 ° C until it warms up, 35-45 min.
