Squash-Rice Casserole with Sorrel

3 cups sliced zucchini or other summer squash (about 2 1/2 lbs)
1 cup chopped onion
1/2 cup liquid– chicken or veggie broth
1/2 of a bunch of sorrel (1/2 lb?), stems removed
1 cup shredded sharp cheddar cheese
2 cups cooked rice (brown or white)
1/2 cup cottage cheese
1/2 cup tofu
1/4 cup italian seasoned dry bread crumbs
1/4 tsp black pepper
3 eggs
1. Preheat oven to 350 degrees
2. Combine first 2 ingredients in a pan. Cook until squash is looking tender.
3. Process the squash, onions and liquid. Pour over the
rice. Process the cheeses, tofu, sorrel. bread crumbs, pepper, eggs.
Pour over the rice. Stir to combine.
4. Pour into an oiled 13 x 9 baking pan.
Bake for 30 minutes or until firm.

Many thanks to Keeshi + Photo and Twisted String for their photography contributions