Zucchini Herb Casserole
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INGREDIENTS
Nutrition- 1⁄3cup uncooked long grain white rice
- 2⁄3cup water
- 2tablespoons vegetable oil
- 1 1⁄2
- 1cup sliced green onion
- 1
- 1 1⁄4teaspoons garlic salt
- 1⁄2teaspoon basil
- 1⁄2teaspoon sweet paprika
- 1⁄2teaspoon dried oregano
- 1 1⁄2cups seeded chopped tomatoes
- 2
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DIRECTIONS
- 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.
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