Zucchini Tomato Brown Rice Bake with Feta

Heat the oven to 400°F and use this time to finish the knife prep for the onion, zucchini, tomatoes, garlic, and lemon.

Rinse the brown rice, then combine it in the saucepan with the water and 1/2 teaspoon salt. Bring to a boil, cover, reduce heat to low, and simmer 35 to 40 minutes until the water is absorbed; let stand covered for 5 minutes, then fluff.

While the rice cooks, heat 2 tablespoons olive oil in the skillet over medium heat. Add the onion and cook until softened, about 4 minutes, then stir in the garlic and oregano for 30 seconds.

Add the zucchini, grape tomatoes, and 1/2 teaspoon salt. Cook, stirring often, until the tomatoes are juicy and softened and the zucchini is crisp-tender, 7 to 9 minutes.

Add the baby spinach by handfuls and stir until just wilted. Stir in the lemon zest, lemon juice, and remaining 1/4 teaspoon salt, then remove from heat.

Spread the cooked rice in the baking dish, add the vegetable mixture, and fold everything together with the remaining 1 tablespoon olive oil. Scatter the feta over the top as a light salty accent.

Bake uncovered for 18 to 22 minutes until the bake is hot throughout and the tomatoes are soft and glossy. Let stand for 5 minutes before serving.