Zucchini Herb Casserole

Cuisine : Italian
Calories : 266
Type : Vegetarian
Serving Size : 6
Course : Main
Preparation Time : 55  Min
INGREDIENTS
No Ingredient Quantity Measure Type
1 White rice 1/3 Cup
2 Water 2/3 Cup
3 Vegetable oil 2 Tablespoon
4 Zucchini 1 & 1/2 Pound
5 Green onion 1 Cup
6 Garlic 1 Clove
7 Minced garlic 1 & 1/4 Cup
8 Basil leaves 1/2 Teaspoon
9 Paprika 1/2 Teaspoon
10 Dried oregano 1/2 Teaspoon
11 Tomato 1 & 1/2 Cup
12 Cheddar cheese 2 Cup
Recipe Details
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.
Cooking Instructions

  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.
  2. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a shallow 1 1/2 quart casserole dish.
  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.
  4. Bake uncovered 20 minutes, or until cheese is melted and bubbly.
Garnishing Instructions
Not available. 
Serving Instructions
Let stand 5 minutes before serving.

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