Zucchini Herb Casserole

ChefWanV's Note:

BIG HIT!!

• Total Time: 55 mins
• Prep Time: 15 mins
• Cook Time: 40 mins

Ingredients:

Servings: 6

• 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

Directions:

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.

Reviews

[Cookworm]

Wow. This is a delicious combination of flavors. I did cook this differently though. I didn't have a lot of time and energy so I layerd all of the ingredients into my casserole dish starting with the uncooked rice and water at the bottom and ending with the cheese. I threw in some slices of eggplant as well since I had it on hand. Then I threw the whole casserole into the oven at 350 for an hour. It cooked up wonderfully and had a gorgeous bubbly cheese crust on top.