Roasted zucchini is sliced then layered on top of a rice blend and then tossed with an herb pesto, minced olives, and crumbled sheep's milk feta cheese. The casserole is then topped with a housemade marinara sauce with basil, and baked. A perfect, balanced, nourishing meal.
Ingredients: zucchini,* brown rice,* feta cheese,* wehani rice,* marinara sauce (crushed tomatoes,* tomato paste,* onions,* olive oil,* white wine,* parsley,* carrots,* basil,* garlic,* oregano,* bay leaves,* Celtic sea salt, black pepper, celery salt,* raw honey), onions,* olive oil,* olives,* basil,* mint,* parsley,* thyme,* garlic,* Celtic sea salt, black pepper, bay leaves* (*=organic)
Directions: Best eaten hot or warm. Reheat slices in a covered pan with a little broth or water, or place entire pie in a 350º oven for 20-30 minutes or until warmed through.
Recipe is vegetarian, gluten-free and contains dairy.