Brown Rice and Summer Vegetable Casserole with Feta and Black Olives

A COOKBOOK OBSESSION
18Ingredients
70Minutes
520Calories

Ingredients

US|METRIC
  • 1 1/2 tablespoons olive oil (plus more for oiling the baking dish)
  • 1 onion (small, chopped, about 1 cup)
  • 1 red bell pepper (small, chopped)
  • 1 yellow bell pepper (small, chopped)
  • 2 zucchini (small, halved lengthwise and sliced into half-moons)
  • 2 cloves garlic (chopped)
  • 3 tablespoons fresh parsley (chopped, divided)
  • 1 tablespoon fresh oregano (chopped, or 1 teaspoon dried)
  • 2 teaspoons fresh dill (chopped, or 1 teaspoon dried)
  • 1/2 teaspoon crushed red pepper flakes (optional)
  • 1 1/2 cups cooked brown rice
  • 2/3 cup ricotta cheese (light is fine)
  • 2/3 cup feta cheese (reduced fat or fat-free is fine)
  • 1 tablespoon lemon juice
  • salt
  • freshly ground black pepper
  • 2 plum tomatoes (medium, sliced)
  • 10 kalamata olives (halved and pitted)
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    NutritionView More

    520Calories
    Sodium38% DV900mg
    Fat42% DV27g
    Protein37% DV19g
    Carbs17% DV51g
    Fiber32% DV8g
    Calories520Calories from Fat240
    % DAILY VALUE
    Total Fat27g42%
    Saturated Fat13g65%
    Trans Fat
    Cholesterol70mg23%
    Sodium900mg38%
    Potassium1060mg30%
    Protein19g37%
    Calories from Fat240
    % DAILY VALUE
    Total Carbohydrate51g17%
    Dietary Fiber8g32%
    Sugars12g24%
    Vitamin A70%
    Vitamin C330%
    Calcium45%
    Iron15%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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