Hearty casserole with zucchini and kale

Ingredients:

• 150 g finely chopped kale
• 225 g yellow zucchini, diced into 1 cm cubes
• 225 gr. 1 cm zucchini diced
• 3 cups frozen brown rice (defrosted)
• 1 cup grated Swiss cheese
• 1/3 tbsp. grated parmesan
• 1 tbsp. panko breadcrumbs
• 2 tbsp. l. olive oil
• 1/4 medium onion, chopped
• 1 small clove of garlic, crushed
• Salt and ground black pepper
• 1/2 cup low-sodium chicken broth
• 2 tablespoons mayonnaise
• 1 beaten egg category CO
• Cooking spray

Preparation:

1. Preheat oven to 205°C.
   
   In a large nonstick skillet, heat the olive oil over medium heat, add the onion and cook, stirring occasionally, until browned and softened, about 5 minutes.
   
   Add the kale, garlic, and 1/2 teaspoon each of salt and pepper. Cook until the kale is bright green, about 2 minutes. Pour in the broth and continue cooking until the kale is tender and most of the broth has been absorbed, about 5 more minutes.
   
   Add the zucchini and 1/2 teaspoon of salt and toss with the kale. Continue cooking until the zucchini is tender, about 8 minutes. Remove from heat and stir in the mayonnaise.
2. In a large bowl, combine cooked vegetables, brown rice, cheese, 1/2 cup breadcrumbs, and eggs. Spray a 9 x 9-inch (2-quart) square casserole dish with cooking spray.
   
   Spread the mixture over the bottom of the pan and sprinkle with the remaining 1/2 cup breadcrumbs, 1/4 teaspoon salt, and a few grinds of black pepper. Bake until the zucchini is tender and the top is golden brown and crisp, about 35 minutes. Serve hot.
   
   Tips for Preparing for Future UseFreeze the baked casserole and store in the freezer for up to 2 weeks. Cover with foil and reheat at 180°C (350°F) until heated through, 35-45 minutes.