Vegetable Casserole With Zucchini, Mushroom & Tomatoes - cooking recipe

Ingredients

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

Preparation

Preheat over to 350 degrees.
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.
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.
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.).