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1
Preheat the oven to 400 degrees F. Heat the olive oil in a large nonstick skillet over medium heat, add the onions and cook, stirring occasionally, until just browned and soft, about 5 minutes.
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2
Add the kale, garlic and 1/2 teaspoon each salt and pepper and cook until the kale is bright green, about 2 minutes.
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3
Add the broth and continue to cook until the kale is wilted and most of the broth is absorbed, about 5 minutes more.
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4
Add the squash, zucchini and 1/2 teaspoon salt and toss to combine with the kale.
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5
Continue cooking until the squash begins to soften, about 8 minutes.
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6
Remove from the heat and stir in the mayonnaise.
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7
Toss the cooked vegetables, brown rice, cheeses, 1/2 cup of the bread crumbs and the egg in a large bowl until mixed.
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8
Spray a 9-inch square or 2-quart casserole dish with cooking spray.
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9
Spread the mixture in the bottom of the casserole and top with the remaining 1/2 cup bread crumbs, 1/4 teaspoon salt and a few grinds of pepper.
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10
Bake until the squash and zucchini are tender and the top is browned and crisp, about 35 minutes.
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11
Serve hot.
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12
Make-Ahead Tip: Freeze the baked casserole for up to 2 weeks.
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13
Cover with foil and reheat at 350 degrees F until hot, 35 to 45 minutes.
