Cheesy Squash & Rice (or Quinoa) Casserole

Here's another:I went on a Quinoa kick last summer and this was one of our favorite Quinoa recipes. Unfortunately, I'd forgotten about it this summer when I had zucchini and yellow squash coming out my ears. Hopefully, those of you who still have zucchini producing plants (as opposed to dry, brittle, brown masses) will enjoy this as much as we did last year.

I love giving proper credit for the things I post here, but unfortunately, I found and copied this recipe off the web before I ever thought of posting things for all blogland to see. I never noted where I'd found it. So, if it's yours and you'd like proper credit, shoot me an email and I'll make it happen!

Cheesy Squash & Rice (or Quinoa) Casserole

2 T. oil 2 cloves garlic,
chopped 1 c. chopped onion
½ c. skim milk 2-4 oz. mozzarella (1.2 c.) ¾ oz.
Parmesan (3T)
¼ t. pepper 3 c. cooked brown rice or Quinoa 3 T. wheat germ
salt to taste
2 c. (3/4 lb.) zucchini, unpeeled, sliced in ¼ in. rounds
2 c. (3/4 lb.) yellow squash, unpeeled, sliced in ¼ in. rounds

Preheat oven to 400 degrees.
Lightly oil an 8 inch square baking
dish or spray with cooking spray.

Heat oil over medium heat. Add garlic
and onions. Cook 5 minutes. Add squash. Cook 10 minutes, stirring frequently.

Remove from heat and stir in remaining ingredients—except for the wheat germ. Mix well.

Spoon mixture into the pre-oiled dish and press firmly. Sprinkle with wheat germ. Cover and bake for 25 minutes.