Name: Zucchini and Tempeh Casserole
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 1 serving(s)
Ingredients: 1/2 cup zucchini; 1/4 bell pepper; 1/2 medium fresh tomato; 1/2 garlic clove; 1/2 cup fresh broccoli; 2 1/2 ounces tempeh; 1/3 tablespoon olive oil; 2 tablespoons uncooked rice

Recipe by BurtonFanatic

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I'm not a big fan of Tempeh, but for anyone who is, here you go.

Ready In:: 35mins
Serves:
Units:

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ingredients

¹⁄₂ cup zucchini
¹⁄₄ bell pepper
¹⁄₂ medium fresh tomato
¹⁄₂ garlic clove
¹⁄₂ cup fresh broccoli
2 ¹⁄₂ ounces tempeh
¹⁄₃ tablespoon olive oil
2 tablespoons uncooked rice

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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