A veritable cornucopia of fresh vegetables in your summer garden should get your tastebuds watering: it means it's time to whip up a Summer Veggie and Chicken Bake. Juicy zucchini and sweet tomatoes are baked with nutty brown rice and savory chicken for a sunny supper that comes together in just one hour. Cheesy, fragrant, and filled with bright corn kernels, the Summer Veggie and Chicken Bake really is the edible spirit of the season!
Ingredients• 1 cup cottage cheese • 1 cup Monterey Jack cheese, shredded • 1/2 cup parmesan cheese, grated and divided • 2 eggs • 2 cloves garlic, minced • 1 tablespoon dried basil • 1 tablespoon dijon mustard • 1 teaspoon onion powder • 1 teaspoon garlic powder • 1 teaspoon kosher salt, plus more to taste • 1 teaspoon fresh black pepper, plus more to taste • 2 cups brown rice, cooked • 1/2 onion, finely diced • 2 medium tomatoes, chopped • 1 medium zucchini, shredded on the large holes of a cheese grater • 1 large ear of corn, kernels cut from the cob, or 1 cup frozen corn, thawed • 2 cups chicken, cooked and shredded • 1/4 cup fresh basil, julienned and divided
Preheat the oven to 350 degrees F.
Spray a 9x13-inch baking dish or pie pan with nonstick spray.
In a large bowl, whisk together the cottage cheese, Monterey Jack cheese, 1/4 cup parmesan, 2 eggs, garlic, dried basil, mustard, onion powder, garlic powder, 1 teaspoon salt, and 1 teaspoon pepper.
Add the rice, onion, tomatoes, zucchini, corn, chicken, and 1/2 of the fresh basil, stirring well to combine.
Season with salt and pepper to taste.
Pour the mixture into the prepared dish, using a spatula to smooth the top.
Sprinkle the top with the remaining parmesan.
Cover the baking dish tightly with foil.
Bake for 35 minutes.
Remove the foil and bake until the cheese turns golden brown, about 15 minutes.
Allow the casserole to cool for 15 minutes.
Serve, garnished with the remaining fresh basil.