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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
- 1/3 cup uncooked long grain white rice
- 2/3 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
Directions
Step 1
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.
Step 2
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a shallow 1 1/2 quart casserole dish.
Step 3
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.
Step 4
Bake uncovered 20 minutes, or until cheese is melted and bubbly.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 266 | |
| % Daily Value * | |
| Total Fat18g | 22% |
| Saturated Fat9g | 44% |
| Cholesterol40mg | 13% |
| Sodium628mg | 27% |
| Total Carbohydrate17g | 6% |
| Dietary Fiber3g | 9% |
| Total Sugars4g | |
| Protein12g | |
| Vitamin C29mg | 143% |
| Calcium314mg | 24% |
| Iron2mg | 9% |
| Potassium513mg | 11% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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