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July 17, 2008

Wild Rice Squash Bake

Wild Rice Squash Bake

So you've got all of these zucchini and yellow squash from your garden and/or your CSA...Now what do you do with them? You can make pizza, you can sauté them, you can make some tempura, or some veggie kabobs, or a Hobo Dinner, or a Summer Pie, or some Zucchini Bread or you can even make a casserole using them as the main ingredient!

This casserole could easily serve as the main course for a lovely summer meal. Pair it with a fresh side salad and you've got a lovely, vegetarian meal. Sometimes during the summer that is just what you need!

What You'll Need:
1 1/2 cups of wild rice
3 cups of water
Extra virgin olive oil
1 large zuchinni, cut in half and then chopped
1 large yellow squash, cut in half and then chopped
2 leeks, chopped
4 button mushrooms, sliced
1 teaspoon of dried thyme
A pinch of sea salt
Freshly ground black pepper
1 cup of fat free Greek yogurt (Note: I like Oikos.)
6 ounces of feta
1/3 cup of Parmesan, shredded
1/3 cup of fresh parsley, chopped
1 egg
1/2 cup of milk
2-4 cloves of garlic, chopped fine
1/2 cup of panko bread crumbs
1/3 cup of Parmesan, shredded

In a medium sized pot cook wild rice with 3 cups of water until tender (about 50 minutes) or follow the package directions according to the rice you use. (Note: There is no need to add salt. You'll do that later.) Set aside.

Wild Rice Squash Bake: Veggies

Once the rice is cooked, in a large skillet with a little extra virgin olive oil add zuchiini, squash and mushrooms and cook for 3 minutes.

Wild Rice Squash Bake: Veggies and Herbs

Next add leeks, thyme, a pinch of sea salt and freshly ground black pepper. Cook until leeks are just wilted. Remove from heat and set aside.

Wild Rice Squash Bake: The Cheese "Sauce"

Next to make the "sauce" in a large bowl mix together Greek yogurt, feta, Parmesan, parsley, milk and garlic. Set aside.

Preheat oven to 375 F.

Wild Rice Squash Bake

In a very large bowl stir together rice and vegetable until mixed. Add "sauce" and stir to coat. Pour mixture into a 13 X 9 inch dish that has been sprayed with non-stick spray and spread out to cover the dish. Cover with panko bread crumbs (I like the whole wheat version) and Parmesan. Bake for 15-30 minutes or until golden brown.

Remove from the oven and let sit for 10 minutes and then serve.

Notes: You could use only zucchini or only yellow squash if that is all you have on hand. You could also add in eggplant. If you don't have Greek yogurt on hand then you can use sour cream, but I'd recommend the light variety and not fat free like the yogurt.

Posted by Dianne at July 17, 2008 7:37 AM

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Comments

Anything with Greek yogurt sounds great to me! Thank you for a zucchini recipe! It seems like every summer friends give me their extras from their gardens!

Posted by: Noelle Markus at July 18, 2008 11:29 AM

I like to come up with new things to do with zucchini/squash. I love them, but it gets tiring eating the same thing over and over!

Posted by: Dianne at July 19, 2008 10:51 AM

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