Zucchini Herb Casserole
Source of Recipe
BBR
Recipe Introduction
Posted by: Cittie
List of Ingredients
1/3 cup uncooked long grain
white rice
2/3 cup water
2 tablespoons vegetable oil
1 1/2 pounds zucchini, cubed
1 cup sliced green onions
1 clove garlic, 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
Recipe
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.
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