Zucchini and Tempeh Casserole

Ingredients

• 1/2 cup zucchini
• 1/4 bell pepper
• 1/2 medium fresh tomato
• 1/2 garlic clove
• 1/2 cup fresh broccoli
• 2 1/2 ounces tempeh
• 1/3 tablespoon olive oil
• 2 tablespoons uncooked rice

Directions

1. 1

   Pre-heat oven to 350 degrees F. Prepare rice according to recipe directions; set aside.

2. 2

   Rinse, dry and chop squash, pepper, tomato, and broccoli; mince garlic, set-aside. Chop tempeh into bite-sized cubes and set aside.

3. 3

   In a large bowl, mix all vegetables, garlic, cooked rice, tempeh.

4. 4

   Coat casserole dish with olive oil then place mixture in a casserole dish. Cover tightly with aluminum foil, bake for about 20-30 minutes and serve.