2 large zucchini, cut in half lengthwise and thinly sliced (about 4 cups) 1 jar (7 ounces) whole roasted sweet pepper, drained and thinly sliced 1 cup uncooked quick-cooking brown rice ...

Ditch winter standbys for summery flavor combinations, fresh produce, and outdoor eating-inspired casseroles. Check out our ...

Chicken and zucchini are the perfect match for simple and delicious summer dinners that will tempt your family to the table.

These delicious casserole recipes make the perfect summer side or entrée at your dinner table. In three steps or less, you can prepare one of these mouthwatering casseroles that highlight ...

When hot, add the zucchini, 1 teaspoon salt and pepper to taste. Cook, stirring occasionally, until the zucchini is almost tender but still a little crisp, about 4 minutes. Add the onion and garlic.

1. Set the oven at 375 degrees. Lightly oil a large heavy flameproof casserole or Dutch oven with a tight fitting lid (4- to 5-quart capacity). 2. Heat a large nonstick skillet over medium heat ...

Instructions Preheat the oven to 425°F and lightly grease a 9×13 casserole dish with cooking spray. Set aside. In a large skillet over medium-high heat, heat 1 tablespoon of olive oil. Once ...

In a large bowl, beat eggs with a fork; stir in egg whites, cooked rice, corn, chiles, cheeses and zucchini mixture. Mix well. Pour into a 9-by-13-inch baking dish coated with cooking spray.

To enhance this zucchini casserole further and make it a more interactive experience, you can serve it with a variety of different sides, tapas-style. Think stuffed grape leaves, warm pita bread ...