Zucchini Herb Casserole

Name: Zucchini Herb Casserole
Prep time: 55 min
Cook time: 55 min
Total time: 55 min
Yield: 6
Cuisine: Global
Ingredients: 1 teaspoons basil; 1 clove garlic, minced; 1 teaspoons garlic salt; 237 milliliters sliced green onions; 1 teaspoons dried oregano; 473 milliliters shredded sharp Cheddar cheese, divided; 1 teaspoons sweet paprika; 355 milliliters seeded, chopped tomatoes; 2 Tbsps vegetable oil; 158 milliliters water; 79 milliliters uncooked long grain white rice; 680 grams zucchini, cubed

Zucchini Herb Casserole might be just the main course you are searching for. This recipe serves 6. One serving contains 263 calories, 12g of protein, and 18g of fat. It can be enjoyed any time, but it is especially good for Autumn. Head to the store and pick up basil, garlic, garlic salt, and a few other things to make it today. To use up the water you could follow this main course with the Watermelon-Peach Slushies as a dessert. From preparation to the plate, this recipe takes roughly 55 minutes. It is a good option if you're following a gluten free and vegetarian diet.

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.

Ingredients you will need

Water

Rice

Equipment you will use

Sauce Pan

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a shallow 1 1/2 quart casserole dish.

Equipment you will use

Casserole Dish

Oven

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.

Ingredients you will need

Green Onions