I knew I wanted to make something with zucchini and corn. I also wanted there to be leftovers — something I could easily eat for lunch over the next couple days. For the first time in my life, it occurred to me that a casserole might be the answer. So I made one. And it will definitely, definitely not be my last casserole. It hit the spot.
This dish is total comfort food. It’s particularly nice when you wake up in August with a cold that’s left your head in a cloud (colds in August = not fair), or even when all the news stories are just so miserable that it feels good to make something simple and grounded.
Contrary to my previous thoughts on casseroles, this is a light dish. You could eat it as either a main or a side course. If it’s a main, you may want to pair it with a tossed green salad. Also, this recipe isn’t fussy. If you have little bits of leftover grains around your house, you might mix them in place of or in addition to the rice. I can picture something with millet, quinoa, farro or wheat berries being totally yummy.
Zucchini, corn and tomato casserole
Adapted from Wild Rice Casserole in Super Natural Every Day
- 2 eggs
- 1 t fine sea salt
- 1 t fresh black pepper
- 2 t Dijon mustard
- 2 cloves of garlic, minced
- 1 c cottage cheese
- 1 c grated Romano (or another mild, hard or semi-hard cheese)
- 2 c cooked rice (I used short grain brown rice)
- 1/2 c red onion (1/2 medium red onion), diced
- 1 c cherry tomatoes, sliced
- 1 c zucchini (1 small zucchini), roughly cut into matchsticks
- 1 ear of corn, cut from the cob
- 4 large leaves of fresh basil, chiffonaded
Preheat oven to 350.
Whisk eggs, salt, pepper, mustard and garlic in a medium bowl. Stir in cottage cheese and 1/2 c of Romano (half of the cheese). Stir in the rice, zucchini, tomatoes and corn. Stir until rice and veggies are fully coated in the egg mixture.
Transfer all ingredients to a baking dish. I used a large pie plate. A 9×13 glass pan would also work well. Top with the remaining cheese.
Cover casserole with foil and bake until set, approximately 20 min. Remove foil and bake until the top is well browned, approximately 40 min.
Remove from oven and let cool for 15 min. Top with fresh basil.