I have to admit before moving to a more vegetarian diet, I really didn’t find many uses for squash (or zucchini.) It’s kind of a dull, often mushy vegetable. Fortunately, vegetarian cooking has caused me to rediscover how great squash can be and dishes like this one put the vegetable to good use with minimal effort.
Of course, the big secret here is a nice thick crust of mozzarella cheese. You can use soy mozzarella cheese if you are vegan. That’s the only change to the recipe below necessary to go from vegetarian to vegan.
1 1/2 cups shredded mozzarella cheese
1 28-oz can diced tomatoes
3-4 yellow squash or zucchini, chopped into 1-inch cubes
1/2 teaspoon oregano
1/2 teaspoon basil
1/2 teaspoon red pepper flakes
1/2 teaspoon salt
1 can of cooked lentils
1/2 cup brown rice
Preheat oven to 350. In a casserole dish, combine all of the ingredients but only 1/2 a cup of the cheese. Stir it together and pat it flat. Now add the other cup of shredded cheese to cover mixture. Bake uncovered for 30-40 minutes, watching to get a good brown coloring on the cheese.