Zucchini Delight Casserole

This recipe has recently become one of my favorites! Its so easy to make, so comforting to eat & so healthy, so how do you go wrong? And when our garden reaps rewards like these, how can I not whip up tons of zucchini recipes??
Now I just can't wait for our tomatoes to ripen to add another fresh-from-our-garden yummy to this recipe!

Zucchini Delight Casserole
Ingredients
1 28-oz can diced tomatoes
4-oz tomato sauce
4c. zucchini, chopped
1c. yellow zucchini squash, chopped
3/4c. sliced baby carrots
1 tsp oregano (fresh if you can)
1 tsp basil (go fresh!)
1/2 tsp. red pepper flakes
1c. cannellini beans, cooked, rinsed & drained
1c. jasmine rice (Trader Joe's has this pre-cooked in the freezer aisle)
1-1/2c soy mozarella cheese, grated

Pre-heat oven to 350F. In a large casserole dish (9x13), combine half of the cheese with all other ingredients & stir together well. Top with the remaining cheese & bake uncovered for 40-50 minutes. Cooking time will depend on whether you pre-cooked your rice or not. If you do use the TJ's frozen rice, your cook time will be around 40 minutes.

(You always have the option to health it up by using brown rice & you'll get more protein, too!)

This recipe was adapted from "How It All Vegan"!

Nothing beats the freshness of summer!
Slainte!