Zuchini Herb Casserole

I cooked this delicious casserole last week. It was sooo good. I made chicken breast and baked potatoes for everyone else but I just ate this casserole and it was very filling. I thought that it was good enough to share with you all. This serves 6 people and takes about an hour total including cooking time.

Ingredients:

1/3 cup uncooked rice

2/3 cup of water

2 tablespoons olive oil

1 1/2 pounds zucchini, cubed

1 cup onion or 1 small onion

1 clove garlic minced

1 1/4 tsp garlic salt

1/2 tsp basil

1/2 tsp paprika

1/2 tsp oregano

1 1/2 cups seeded chopped tomatoes

2 cups cheddar cheese, divided ( I used less)

Directions:

1. Combine the rice and water in a sauce pan and bring to boil. Reduce heat to low, cover, and simmer 20 minutes, until rice is tender.

2.  Preheat oven to 350 degrees. Lightly grease a shallow 1 1/2 qt casserole dish.

3. Heat oil in skillet over medium heat, cook zucchini, onion, and garlic 5 minutes. Season with garlic salt, basil, paprika, and oregano. Mix in cooked rice, tomatoes, and 1 cup cheese. Continue to cook and stir until heated through, transfer to casserole dish. Top with cheese.

4.  Bake uncovered 20 minutes or until cheese is melted and bubbly.

I hope you give this recipe a try. It is so worth the effort and was great reheated the next day.

Blessings,

Amy Jo