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Zucchini Herb Casserole
Zucchini Herb Casserole
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Prep Time:
15 minutes
Cook Time:
40 minutes
Total Time:
55 minutes
Summer zucchini casserole with cheesy rice and herbs - a quick and delicious dish.
Ingredients:
  • 0.33333334326744 cup uncooked long grain white rice
  • 0.66666668653488 cup water
  • 2 tablespoons vegetable oil
  • 1.5 pounds zucchini, cubed
  • 1 cup sliced green onions
  • 1 clove garlic, minced
  • 1.25 teaspoons garlic salt
  • 0.5 teaspoon basil
  • 0.5 teaspoon sweet paprika
  • 1.5 cups seeded, chopped tomatoes
  • 2 cups shredded sharp Cheddar cheese, divided
Instructions:
  • In a saucepan, add the rice and water, bring to a boil, then simmer covered on low heat for 20 minutes until the rice is tender.
  • Preheat your oven to 350 degrees F (175 degrees C) and lightly grease a shallow 1 1/2 quart casserole dish.
  • 1. In a skillet over medium heat, sizzle the oil and sauté the zucchini, green onions, and garlic until tender, about 5 minutes. Season with garlic salt, basil, paprika, and oregano. Stir in the cooked rice, tomatoes, and 1 cup of cheese. Cook until heated through. Transfer to the casserole dish and sprinkle the remaining cheese on top.
  • Bake for 20 minutes without covering until the cheese is melted and bubbly.

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