ZUCCHINI HERB CASSEROLE
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.
Provided by Debi Blair McGinness
Categories Side Dish Vegetables Tomatoes
Time 55m
Yield 6
Number Of Ingredients 12
Steps:
- 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.
Nutrition Facts : Calories 266.3 calories, Carbohydrate 16.5 g, Cholesterol 39.5 mg, Fat 17.5 g, Fiber 2.5 g, Protein 12.4 g, SaturatedFat 8.7 g, Sodium 628.3 mg, Sugar 3.8 g
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Nirosha Jayasinghe
[email protected]Overall, this is a great recipe that I would definitely recommend. It's easy to make, delicious, and a great way to use up zucchini.
David Ambrose
[email protected]This is a great recipe for a quick and easy weeknight meal. I often make it when I'm short on time.
akash monirul islam
[email protected]I added some diced tomatoes and bell peppers to the casserole and it was even better!
Hoti Khan
[email protected]I followed the recipe exactly and it turned out perfectly. The zucchini was tender and the casserole was cheesy and flavorful.
Nji Bismark Fru
[email protected]This was a delicious and easy recipe. I made it for my family and they all loved it.
majalimane mbomvu
[email protected]I've made this casserole several times now and it's always a crowd-pleaser. It's a great way to use up zucchini from my garden.
Abdullahi Gimba
[email protected]This is my new favorite zucchini recipe. It's so versatile and can be served as a main course or a side dish.
Babita Thakuri
[email protected]I made this for a potluck and it was a huge success. Everyone loved it and asked for the recipe.
Esrath Jahan
[email protected]This dish was easy to make and turned out great! I used fresh herbs from my garden and it really made a difference in the flavor.
Joseph Caruana
[email protected]I'm not usually a fan of zucchini, but this casserole changed my mind. It was so flavorful and cheesy, and the zucchini was cooked perfectly.
Elia Ramirez
[email protected]This zucchini herb casserole was a hit at our family dinner! The flavors were perfectly balanced and the texture was delightful. I especially loved the crispy breadcrumb topping.