Friday, 12 September 2014


“Go vegetable heavy. Reverse the psychology of your plate by making meat the side dish and vegetables the main course.” - Bobby Flay

Welcome to another Food Friday! Today, perfect for changeable Spring or Autumn weather, a Vegetarian Casserole that is tasty, nutritious, filling and satisfying.

Vegetarian Casserole

2 eggs
1 tsp salt
Ground black pepper to taste
2 tsp French mustard
2 cloves of garlic, minced
1 cup grated, sharp, semi-hard cheese (e.g. Romano)
1/2 cup grated mozzarella cheese
2 cups cooked rice (e.g. brown rice)
1 red onion, diced
1 cup zucchini (cut into matchsticks)
1 cup sautéed chopped mushrooms
A few sliced cherry tomatoes for garnishing
4 sprigs of fresh Italian parsley, cut into thin strips

Preheat oven to 175˚C.
Whisk eggs, salt, pepper, mustard and garlic in a medium bowl. Stir in cottage cheese and the Romano cheese. Stir in the rice, zucchini, and mushrooms. Stir until rice and vegetables are fully coated in the egg mixture.
Transfer all ingredients to a baking dish. A 20 cm × 30 cm pyrex dish is suitable. Top with the sliced cherry tomatoes and mozzarella cheese.
Cover casserole with foil and bake until set, approximately 20 min.  Remove foil and bake until the top is well browned, approximately 40 min.
Remove from oven and let cool for 15 min. Top with fresh chopped parsley.

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  1. This is definitely one to try out. Gave you a recipe that we tried recently and was delicious. Very Italian and tasty biscotti.

  2. I make something very similar to this but without the rice. Will try adding rice next time as it sounds good.

  3. Yum! Just had these poached eggs for Sunday Brekky.....