Rashida'S Zucchini Casserole - cooking recipe

Ingredients

3 Tbsp. uncooked brown rice
1 lb. zucchini squash
1 large onion
1 large bell pepper
1 can tomatoes (1 lb., undrained)
1/2 (10 oz.) can Ro-Tel tomatoes with chilies
2 ribs celery
1 tsp. dried sweet basil
salt and pepper to taste
3 Tbsp. brown sugar
3 Tbsp. butter or margarine

Preparation

Butter a large casserole; sprinkle rice over butter.
Cut zucchini into 1/2-inch thick slices.
Chop vegetables and add all to casserole.
Sprinkle with seasoning and then with brown sugar. Dot with 3 tablespoons butter.
Cover and bake at 350\u00b0 for 1 1/2 hours.