Zucchini Herb Casserole

I've been making this casserole for almost 20 years and it's always a hit. Even my meat-eater husband likes it. Serve with a crusty French bread or soft breadsticks. Leftovers are great in an omelet the next day.

• Preparation Time: 15 mins
• Cooking Time: 40 mins
• Total Time: 55 mins
• Calories: 266 Calories

Ingredients

• ⅔ cup water
• 2 tablespoons vegetable oil
• 1 clove garlic, minced
• ½ teaspoon dried oregano
• 1 ¼ teaspoons garlic salt
• ⅓ cup uncooked long grain white rice
• 1 ½ pounds zucchini, cubed
• 1 cup sliced green onions
• ½ teaspoon basil
• ½ teaspoon sweet paprika
• 1 ½ cups seeded, chopped tomatoes
• 2 cups shredded sharp Cheddar cheese, divided

Recipe Instructions

Step 1

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.

Step 2

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a shallow 1 1/2 quart casserole dish.

Step 3

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.

Step 4

Bake uncovered 20 minutes, or until cheese is melted and bubbly.