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Zucchini Rice Casserole

1 Cup brown rice -- uncooked
1 Med zucchini -- sliced 1/2" thick
1/2 Cup onion -- chopped
2 Cloves garlic -- minced
1 Lg tomato -- peeled and chopped
2 Tsp basil
2 Tsp oregano
1/8 Tsp black pepper
1/4 Tsp salt
1/2 Cup tomato sauce
1 1/3 Cups water
4 Oz Lowfat mozzarella cheese

Spray an 8" square casserole with cooking spray. Spread rice evenly over bottom of dish. Top with zucchini slices, onion, garlic, tomato, and seasonings, distributing them evenly over the rice. Pour tomato sauce and water over everything. Cover tightly with foil. Bake at 325F for about 1 1/2 hours, until rice is tender. Add more water if needed.

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