Name: Zucchini Herb Casserole
Prep time: 15 min
Cook time: 15 min
Yield: 6
Ingredients: Uncooked long grain white rice - ⅓ cup; Water - ⅔ cup; Vegetable oil - 2 tablespoons; Zucchini, cubed - 1 ½ pounds; Sliced green onions - 1 cup; Garlic, minced - 1 clove; Garlic salt - 1 ¼ teaspoons; Basil - ½ teaspoon; Sweet paprika - ½ teaspoon; Dried oregano - ½ teaspoon; Seeded, chopped tomatoes - 1 ½ cups; Shredded sharp Cheddar cheese, divided - 2 cups

Ingredients for - Zucchini Herb Casserole

1. Uncooked long grain white rice ⅓ cup

2. Water ⅔ cup

3. Vegetable oil 2 tablespoons

4. Zucchini, cubed 1 ½ pounds

5. Sliced green onions 1 cup

6. Garlic, minced 1 clove

7. Garlic salt 1 ¼ teaspoons

8. Basil ½ teaspoon

9. Sweet paprika ½ teaspoon

10. Dried oregano ½ teaspoon

11. Seeded, chopped tomatoes 1 ½ cups

12. Shredded sharp Cheddar cheese, divided 2 cups

How to cook deliciously - Zucchini Herb Casserole

1 . Stage

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 . Stage

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a shallow 1 1/2 quart casserole dish.

3 . Stage

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 . Stage

Bake uncovered 20 minutes, or until cheese is melted and bubbly.