Description
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.
Ingredients
- ⅓ cup uncooked long grain white rice
- ⅔ cup water
- 2 tablespoons vegetable oil
- 1 ½ pounds zucchini, cubed
- 1 cup sliced green onions
- 1 clove garlic, minced
- 1 ¼ teaspoons garlic salt
- ½ teaspoon basil
- ½ teaspoon sweet paprika
- ½ teaspoon dried oregano
- 1 ½ cups seeded, chopped tomatoes
- 2 cups shredded sharp Cheddar cheese, divided
Instructions
- 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 cup 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.
Prep Time: 15 mins
Cook Time: 40 mins
Total Time: 55 mins
Servings: 6