National Nutrition Month Recipe: Greek Vegetable Casserole

At Clearwater Living, every meal is an experience to remember. From fresh, seasonal ingredients to beautifully crafted dishes, our culinary team creates delicious meals that support overall health and well-being. In honor of National Nutrition Month, see below for a delightful and nutritious Mediterranean-inspired recipe from our Savor culinary team that you can make at home using fresh, in-season produce! We love cooking with seasonal fruits and vegetables because they are often easier to digest and gentler on seniors’ digestive systems, promoting gut health and comfort. Plus, these fruits and vegetables are packed with vital nutrients like vitamins C and A, helping older adults maintain a strong immune system year-round!

Greek Vegetable Casserole

Ingredients:

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 medium red bell peppers, chopped
• 1 medium yellow bell pepper, chopped
• 2 medium zucchini, halved lengthwise and sliced into half-moons
• 1 medium yellow squash, halved lengthwise and sliced into half-moons
• 4 cloves garlic, chopped
• ¼ cup chopped fresh parsley, divided
• 1 tablespoon chopped fresh oregano or 1 teaspoon dried
• 1 tablespoon chopped fresh dill or 1 teaspoon dried
• 4 cups cooked brown rice
• 1 cup ricotta cheese
• 1 cup crumbled feta cheese
• 1 large egg
• 2 tablespoons lemon juice
• salt and freshly ground black pepper to taste
• 2 medium tomatoes or 1 large tomato, sliced
• ¼ cup pitted and halved Kalamata olives

Instructions:

1. Preheat oven to 375 degrees F.
2. Lightly oil a 13 x 9-inch baking dish, and then set aside.
3. Heat oil over medium-high heat. Add the onion, reduce heat to medium-low, and cook 4 to 5 minutes or until beginning to soften.
4. Add the chopped bell pepper and continue cooking 5 to 6 minutes or until bell pepper begins to soften.
5. Add the zucchini and yellow squash and cook 3 to 4 minutes more or until zucchini begins to soften.
6. Stir in garlic, 2 tablespoons chopped parsley, oregano, and dill. Set aside to cool slightly.
7. In a large bowl, combine vegetables, brown rice, ricotta and feta cheeses, egg, lemon juice, and salt and black pepper to taste.
8. Transfer to the prepared baking dish and smooth the top. Place tomato slices over the top, and then sprinkle with halved Kalamata olives.
9. Bake for 45 minutes to 1 hour or until hot throughout.
10. Remove from oven and sprinkle with remaining chopped parsley.