Zucchini Herb Casserole


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Leftovers are great in an omelet the next day.

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  • 1/3 C. uncooked long grain white rice
  • 2/3 C. water
  • 2 Tbs. vegetable oil
  • 1 1/2 lb. zucchini, cubed
  • 1 C. sliced green onions
  • 1 clove garlic, minced
  • 1 1/4 tsp. garlic salt
  • 1/2 tsp. basil
  • 1/2 tsp. sweet paprika
  • 1/2 tsp. dried oregano
  • 1 1/2 C. seeded, chopped tomatoes
  • 2 C. shredded sharp Cheddar cheese, divided

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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. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a shallow 1 1/2 quart casserole dish. 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 C. cheese. Continue to cook and stir until heated through. Transfer to the prepared casserole dish. Top with remaining cheese. Bake uncovered 20 minutes, or until cheese is melted and bubbly. Serve with a crusty French bread or soft breadsticks. Yield: 6 Servings.

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