Mixed Garden Casserole


Mixed Garden Casserole

Have you been scouring the internet looking for a dish that features summer squash, zucchini, green pepper and eggplant? All of those healthy ingredients make up this mixed garden casserole. This zucchini and squash recipe makes the perfect summertime meal.

Cooking Time1 hr 30 min


  • 1/4 cup brown sugar, firmly packed
  • 2 teaspoons salt
  • 1/2 teaspoon pepper
  • 1/2 cup uncooked, long grain rice (not instant)
  • 1 small eggplant, peeled and sliced
  • 1 large onion, sliced
  • 3 medium zucchini, sliced
  • 2 med-size yellow summer squash, sliced
  • 1 large green pepper, seeded and sliced
  • 2 large tomatoes, peeled and sliced
  • 2 tablespoons butter or margarine


  1. Combine brown sugar, salt and pepper; set aside.
  2. Place rice in bottom of a lightly sprayed or nonstick 13x9x2-inch baking dish.
  3. Layer eggplant, onion, yellow squash, zucchini, green pepper and tomato in baking dish.
  4. Sprinkle brown sugar mixture over each layer and dot with butter or margarine.
  5. Cover tightly and bake at 350F degrees for 1-1/2 hours, or until rice and vegetables are tender.

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