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Zucchini Herb Casserole Recipe

Recipe by: Debi Blair McGinness

"I've been making this casserole for almost 20 years and it's always a hit. Even my meat-eater husband likes it. Serve with a crusty French bread or soft breadsticks. Leftovers are great in an omelet the next day."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep15 m
  • Cook40 m
  • Ready In55 m
  • 1Combine 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.
  • 2Preheat oven to 350 degrees F (175 degrees C). Lightly grease a shallow 1 1/2 quart casserole dish.
  • 3Heat 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.
  • 4Bake uncovered 20 minutes, or until cheese is melted and bubbly.
Ingredients
  • 6 servings
  • 266 cals
  • 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
Nutrition

Amount per serving ( 5 total)

  • Calories:
    266
    13%
  • Fat:
    17.5
    27%
  • Carbs:
    16.5
    5%
  • Protein:
    12.4
    25%
  • Cholesterol:
    40
    13%

Based on a 2,000 calorie diet

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