Light rice and vegetable casserole with crispy crust

Ingredients for 2 servings:

• 200 g rice, cooked, leftover from the previous day
• 2 m.-large carrot(s)
• 1 m.-large zucchini
• 1 pointed pepper, red
• 4 cocktail tomatoes
• 6 olives, black
• 200 g natural yogurt
• 150 ml water
• 1 tbsp tomato paste
• 1 tbsp onion(s), dried
• 1 handful of Gouda, grated
• 1 tsp vegetable stock powder
• e.g. salt and pepper
• e.g. marjoram
• e.g. Paprika powder, sweet and hot
• n. B. Breadcrumbs for sprinkling
• possibly Parmesan

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

low-calorie, vegetarian, for a casserole dish

Clean, wash, and dice the vegetables. Slice the olives into rings. Mix all the vegetables with the rice and place in a casserole dish. For the sauce, blend the yogurt with water and tomato paste until smooth, then stir in the onions and Gouda cheese. Season with salt, pepper, paprika powder (e.g., hot or sweet), marjoram, and vegetable stock powder. Pour the sauce over the rice and vegetable mixture and sprinkle everything with breadcrumbs. Bake the casserole in a preheated oven at 200°C (top/bottom heat) or 180°C (fan oven) for about 30 minutes until golden brown and crispy. Depending on your preference, you can use the grill function towards the end of the baking time. Tips: Can be served sprinkled with Parmesan cheese if desired. Other seasonal vegetables are also possible, such as peas, pumpkin, cauliflower, broccoli, kohlrabi, etc.