Zucchini Herb Casserole
Description
Celebrate summer with this quick casserole made with zucchini, herbs, cheese, and rice.
Ingredients
•
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
Directions
1
Combine rice and water in a saucepan, and bring to a boil. Reduce heat to low, cover, and simmer 20 minutes, until rice is tender.
2
Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a shallow 1 1/2 quart casserole dish.
3
Heat 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.
4
Bake in the preheated oven, uncovered, until cheese is melted and bubbly, about 20 minutes.