Zucchini Herb Casserole
Serves: 2
Floy Nolan
1 January 1970
Based on User reviews:
47
Spice
44
Sweetness
53
Sourness
37
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
2 cup
Water2 tbsps
Vegetable Oil680 g
Zucchini (cubed)1 cup
Green Onion (sliced)1 clove
Garlic (minced)1.25 tsps
Garlic Salt1 tsp
Basil1 tsp
Sweet Paprika1 tsp
Oregano (dried)1.5 cups
Tomatoes (seeded, chopped)Directions:
1
Combine the rice and water in a saucepan, and bring to a boil
2
Reduce heat to low, cover, and simmer 20 minutes, until rice is tender
3
Preheat oven to 350 degrees F (175 degrees C)
4
Lightly grease a shallow 1 1/2 quart casserole dish
5
Heat the oil in a skillet over medium heat, and cook the zucchini, green onions, and garlic 5 minutes, or until tender
6
Season with garlic salt, basil, paprika, and oregano
7
Mix in the cooked rice, tomatoes, and 1 cup cheese
8
Continue to cook and stir until heated through
9
Transfer to the prepared casserole dish
10
Top with remaining cheese
11
Bake uncovered 20 minutes, or until cheese is melted and bubbly