Zucchini and Corn Casserole
1 tablespoon olive oil (plus a little extra to grease the casserole dish)
1 small onion, chopped fine
3 medium zucchini, julienned
2 ears corn on cob, kernels removed
1 cup cooked brown rice
2 eggs slightly beaten (can sub 3 egg whites)
2/3 cups unflavored yogurt
1/2 cup shredded part skim mozzarella cheese
2 tablespoons grated parmesan cheese
1 tablespoon grated parmesan cheese (yes again)
2 tablespoons breadcrumbs
1 tablespoon breadcrumbs (again)
1/2 teaspoon salt
1/4 teaspoon black pepper
Preheat oven to 350. Lightly grease an 8 × 8 casserole dish.
In a large skillet sauté onion and zucchini for about ten minutes until onion is translucent. Add corn kernels, sauté for another five minutes. In a large mixing bowl add cooked brown rice and onion and corn mixture, set aside.
In a small mixing bowl combine the eggs, yogurt, mozzarella, 2 tablespoons parmesan, 2 tablespoons breadcrumbs, salt and pepper, mix well. Add egg mixture to cooled rice mixture.
Add the mixture to your casserole dish. Bake 30 minutes until bubbly. Remove from oven, sprinkle with remaining parmesan cheese and breadcrumbs, bake another five minutes until cheese is melted the way you like it.