Zucchini Herb Casserole

Ive been making this casserole for approaching 20 years and its always a hit. Even my meat-eater husband likes it. advance past a crusty French bread or soft breadsticks. Leftovers are frightful in an omelet the adjacent day.

The ingredient of Zucchini Herb Casserole

1. u2153 cup uncooked long grain white rice
2. u2154 cup water
3. 2 tablespoons vegetable oil
4. 1u2009u00bd pounds zucchini, cubed
5. 1 cup sliced green onions
6. 1 clove garlic, minced
7. 1u2009u00bc teaspoons garlic salt
8. u00bd teaspoon basil
9. u00bd teaspoon sweet paprika
10. u00bd teaspoon dried oregano
11. 1u2009u00bd cups seeded, chopped tomatoes
12. 2 cups shredded harsh Cheddar cheese, divided

The instruction how to make Zucchini Herb Casserole

1. improve the rice and water in a saucepan, and bring to a boil. condense abbreviate heat to low, cover, and simmer 20 minutes, until rice is tender.
2. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a shallow 1 1/2 quart casserole dish.
3. Heat the oil in a skillet on top of higher than medium heat, and cook the zucchini, green onions, and garlic 5 minutes, or until tender. Season with garlic salt, basil, paprika, and oregano. amalgamation in the cooked rice, tomatoes, and 1 cup cheese. Continue to cook and move around until furious through. Transfer to the prepared casserole dish. height in imitation of remaining cheese.
4. Bake uncovered 20 minutes, or until cheese is melted and bubbly.

Nutritions of Zucchini Herb Casserole

calories: 266.3 calories
carbohydrateContent: 16.5 g
cholesterolContent: 39.5 mg
fatContent: 17.5 g
fiberContent: 2.5 g
proteinContent: 12.4 g
saturatedFatContent: 8.7 g
servingSize:
sodiumContent: 628.3 mg
sugarContent: 3.8 g
transFatContent:
unsaturatedFatContent: