Zucchini Herb Casserole
Jasmine
Now that warmer days are upon us, consider using some warm-weather vegetables in this vegetarian casserole.
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
directions
- 1
Preheat oven to 350°F. Combine the rice and water in a saucepan, and bring to a boil. Reduce heat to low and simmer for about 20 minutes, or until the rice is tender.
- 2
Lightly grease a 1 1/2-quart casserole dish.
- 3
Heat the oil in a large skillet or wok over medium heat. Sauté the garlic, then add the zucchini and green onions. Cook until tender. Add garlic salt, basil, paprika, and oregano. Then mix in the cooked rice, tomatoes, and 1 cup of cheese. Cook and stir until heated through. Transfer the mixture to the prepared casserole dish. Top with remaining cheese and bake uncovered 20 minutes, or until cheese is melted and bubbly.
Source: Peggy's Kitchen
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