zucchini herb casserole

Ingredients

• Servings: 6
• 1/3 cup uncooked long grain white rice
• 2/3 cup water
• 2 tablespoons vegetable oil
• 1 1/2 pounds zucchini, cubed
• 1 cup sliced green onions
• 1 clove garlic, minced
• 1 1/4 teaspoons garlic salt
• 1/2 teaspoon basil
• 1/2 teaspoon sweet paprika
• 1/2 teaspoon dried oregano
• 1 1/2 cups seeded, chopped tomatoes
• 2 cups shredded sharp cheddar cheese, divided

Recipe

Preparation Time: 15 mins Cook Time: 40 mins Ready Time: 55 mins


• combine the rice and water in a saucepan, and bring to a boil. reduce heat to low, cover, and simmer 20 minutes, until rice is tender.
• preheat oven to 350 degrees f (175 degrees c). lightly grease a shallow 1 1/2 quart casserole dish.
• heat the oil in a skillet over medium heat, and cook the zucchini, green onions, and garlic 5 minutes, or until tender. season with garlic salt, basil, paprika, and oregano. mix in the cooked rice, tomatoes, and 1 cup cheese. continue to cook and stir until heated through. transfer to the prepared casserole dish. top with remaining cheese.
• bake uncovered 20 minutes, or until cheese is melted and bubbly.