Rice Zucchini Casserole - cooking recipe

Ingredients

1 1/2 c. cooked rice
2 small zucchini, sliced
1 small yellow squash, sliced
1 onion, chopped
15 oz. stewed tomatoes, drained
1 tsp. basil
20 oz. can kidney or white beans
1 c. shredded Monterey Jack Cheddar cheese
salt to taste
2 Tbsp. olive oil

Preparation

Saute zucchini, squash and onion in olive oil.
Add tomatoes, basil and salt.
Grease casserole dish.
Layer 1/2 of rice and 1/2 of tomato-vegetable mixture.
Repeat.
Spread beans on top and sprinkle with cheese.
Bake 20 to 25 minutes in 350\u00b0 oven.