Zucchini and Tempeh Casserole
I'm not a big fan of Tempeh, but for anyone who is, here you go.
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INGREDIENTS
Nutrition- 1⁄2cup zucchini
- 1⁄4
- 1⁄2medium fresh tomato
- 1⁄2
- 1⁄2cup fresh broccoli
- 2 1⁄2ounces tempeh
- 1⁄3tablespoon olive oil
- 2tablespoons uncooked rice
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DIRECTIONS
- Pre-heat oven to 350 degrees F. Prepare rice according to recipe directions; set aside.
- Rinse, dry and chop squash, pepper, tomato, and broccoli; mince garlic, set-aside. Chop tempeh into bite-sized cubes and set aside.
- In a large bowl, mix all vegetables, garlic, cooked rice, tempeh.
- Coat casserole dish with olive oil then place mixture in a casserole dish. Cover tightly with aluminum foil, bake for about 20-30 minutes and serve.
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