Vegetarian: Vegetable Loaf 03 by Recipe Cottage

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	Vegetable Loaf 03

		VEGETABLE-RICE DILL LOAF 2 Tbs. olive or vegetable oil, divided 1 1/2 cups finely chopped scallions or onions 1/2 cup finely chopped red bell pepper 1/2 cup finely chopped celery 4 garlic cloves. minced 1 cup chopped mushrooms 2 cups finely shredded zucchini 2 cups cooked rice 8-oz. can of small white beans, rinsed and drained 2 eggs, lightly beaten 1/3 cup, plus 2 Tbs. dried bread crumbs 1 1/2 oz. shredded mozzarella or Swiss (I would try Parmesan, myself) 1 Tbs. chopped fresh dill or basil 2 tsp. Dijon mustard Salt and pepper Preheat oven to 375F. Heat oil over medium heat in a 10" skillet. Add scallions, bell pepper, celery and garlic. Cook about three minutes, stirring frequently, until vegetables are soft. Add mushrooms and continue to cook another three minutes until liquid evaporates. Transfer vegetables to a medium bowl. Add remaining ingredients and mix well. Grease a 9x5 loaf pan. Spoon mixture into pan and bake about an hour until top is golden brown and center is dry when pierced with a wooden skewer or knife.