ZUCCHINI HERB CASSEROLE

Zucchini Herb Casserole image

Make and share this Zucchini Herb Casserole recipe from Food.com.

Provided by ChefWanV

Categories Vegetable

Time 55m

Yield 6 serving(s)

Number Of Ingredients 12

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Ingredients

1/3 cup uncooked long grain white rice
2/3 cup water
2 tablespoons vegetable oil
1 1/2 lbs zucchini, cubed
1 cup sliced green onion
1 garlic clove, 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

Steps:

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.

Nutrition Facts : Calories 262.5, Fat 17.4, SaturatedFat 8.6, Cholesterol 39.5, Sodium 251.4, Carbohydrate 15.8, Fiber 2.5, Sugar 3.8, Protein 12.3

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