| | Directions | | Spread the rice in a 9x13 inch baking dish coated with nonstick cooking spray. Layer with zucchini, yellow squash, onion and half of the basil; top with green pepper, celery, and tomatoes. Combine brown sugar, salt and pepper; sprinkle over vegetables. Drizzle with oil. Cover and bake at 350° for 1 hour or until tender. Sprinkle with remaining basil. Yields: 8 servings |
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| Ingredients | | - |  | 1/4 cup uncooked rice |
| - | | 1 pound Zucchini, sliced |
| - | | 1 pound yellow summer squash, sliced |
| - | | 1 onion, sliced (large) |
| - | | 3 tablespoons minced fresh basil, divided |
| - | | 1 green pepper, julienne (medium) |
| - | | 4 stalks celery with leaves, chopped |
| - | | 2 tomatoes, sliced (large) |
| - | | 1/4 cup packed brown sugar |
| - | | 1/2 teaspoon Salt |
| - | | 1/8 teaspoon pepper |
| - | | 2 tablespoons olive or canola oil |
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