Vegan Festive Summer 'Skillet Casserole’ with Dill (Serves 4)
Though this easy, nutritious recipe uses veggies typically harvested in summer, it’s vibrant flavors are fabulous year round!
2T olive oil
2 medium zucchini, sliced in half-moons
2 shallots, minced
2 garlic cloves, pressed or minced
½ medium red bell pepper, diced
1 ½c cooked pinto beans, drained and rinsed
1 14.5 oz can diced tomatoes, drained and finely chopped (Muir Glen canned Fire-Roasted Tomatoes add the best flavor.)
1c corn kernels, fresh or frozen
2 tsp natural sweetener
2-3 tsp fresh lemon juice, or to taste
3T fresh dill, finely chopped
2-3c cooked brown rice
4 oz. vegan (or dairy) grated mozzarella cheese (I like Follow Your Heart brand)
salt and ground black pepper to taste
1. Heat olive oil in large skillet over medium heat. Add shallots, pepper, garlic, sliced zucchini. Cover and cook until zucchini is tender, about 10 min.
2. Add beans, tomatoes, corn, sweetener, lemon juice, and dill. Simmer 10 minutes covered, then 5 uncovered, stirring occasionally until liquid is absorbed.
3. Mix in cooked rice, stirring until combined well. Cover and place on low heat until rice is steaming. Salt and ground black pepper to taste. Add cheeze and mix well until melty.
4. Serve and enjoy!
