Zucchini Herb Casserole

Simple, delicious, and not too much to clean up. Perfect.


1/3 cup uncooked long grain white rice
2/3 cup water
2 Tbls vegetable oil
1 1/2 pounds zucchini, cubed
1 cup sliced green onions
1 clove garlic, minced
1 1/4 tsp garlic salt
1 tsp basil
1 tsp sweet paprika
1 tsp dried oregano
1 1/2 cups seeded, chopped tomatoes
2 cups shredded sharp Cheddar cheese, divided

* I doubled the spices from what was in the original recipes (the doubled amount is shown above), because I like a lot of flavor. So you can add or subtract, based on personal preference.
** You could also add diced, cooked chicken to make it more hearty.


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 8x8" 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.

(adapted slightly from: http://allrecipes.com/recipe/zucchini-herb-casserole/)