Tempeh Feta Bake

8 oz. tempeh
2 cup cooked brown rice
4 mushrooms, chopped
4 oz. feta, crumbled
1/2 cup chopped onion
1 zucchini, chopped
14.5 ounce can diced tomatoes
¼ cup parmesan cheese
3 cloves garlic, chopped
¼ tsp pepper
¼ tsp salt
oil for frying

Preheat oven to 400
Cube & steam tempeh; crumble & mix with rice, salt, & pepper
Saute onion, garlic, & mushrooms in oil until tender; add tomatoes & zucchini; simmer 10 minutes
Layer rice mixture in oiled casserole dish; sprinkle feta; layer tomato mixture; top with parmesan
Bake 20 minutes