Zucchini Delight

1-1/2 c. soy mozzarella cheese, grated, divided
1 28-oz. can diced tomatoes
5 c. zucchini, chopped
1/2 t. dried oregano
1/2 t. dried basil
1/2 t. red pepper flakes
1/2 t. salt
1 c. cooked or canned lentils
1/2 c. jasmine rice

Preheat oven to 350 degrees.

In a large casserole dish, combine 1/2 c. of the cheese with the tomatoes, zucchini, oregano, basil, red pepper flakes, salt, lentils, and rice. Stir together. Top with remaining cheese and bake uncovered for 30-40 minutes or until the rice is done.

Makes 2-4 servings.

Adapted from How It All Vegan!, p. 112.