Vegetable Casserole With Zucchini, Mushroom & Tomatoes

• 1 cup instant brown rice, uncooked
• 2 medium zucchini, thinly sliced
• 1 cup mushroom, de-stemmed and sliced
• 1/2 medium yellow onion, thinly sliced
• 2 medium tomatoes, thinly sliced
• 1/2 cup fat-free cottage cheese
• 1/2 cup low-moisture part-skim mozzarella cheese, shredded
• 1 cup tomato sauce
• 1 teaspoon garlic powder
• 1 teaspoon italian seasoning
• 1/4 teaspoon low sodium salt
• 1/4 teaspoon ground black pepper

1. Preheat over to 350 degrees.
2. In an 8x8 casserole dish, spread uncooked instant brown rice on bottom. Add 1/2 of the zucchini slices in a layer on top of the rice, then layer the sliced mushrooms on top of that. Spread 1/2 Cup of tomato sauce over the mushroom layer. Add remaining layers of: zucchini slices, onion slices, and tomato slices.
3. In a medium bowl, mix remaining 1/2 Cup tomato sauce with the cottage cheese, shredded mozarella, and all dry ingredients. Mix well, then spread in a layer on top of the casserole.
4. Place in 350 degree oven and bake uncovered for 45 minutes. (If you're adding extra shredded cheese, I would put that on when there's about 15 to 20 more minutes to cook.).

brown rice, zucchini, mushroom, yellow onion, tomatoes, cottage cheese, mozzarella cheese, tomato sauce, garlic, italian seasoning, salt, ground black pepper

Taken from www.food.com/recipe/vegetable-casserole-with-zucchini-mushroom-tomatoes-363623 (may not work)