Jul 30, 2009

Zucchini Herb Casserole Recipe

Here you go ladies! The recipe for Zucchini Herb Casserole:

  • 2 tablespoons vegetable oil
  • 1 1/2 pounds zucchini, cubed (It's really just preference how much zucchini you add)
  • 1 cup sliced green onions (I didn't have green onions so I just cut up a white onion I had)
  • 1 clove garlic, minced
  • 1 1/4 teaspoons garlic salt
  • 1/2 teaspoon basil
  • 1/2 teaspoon sweet paprika
  • 1/2 teaspoon dried oregano
  • 1 1/2 cups seeded, chopped tomatoes (I cut up some tomatoes from the garden but also added a can of Italian Style Diced Tomatoes. I really recommend this because it added a lot to the flavor)
  • 2 cups shredded sharp Cheddar cheese, divided
  • 1 Cup cooked white rice (just follow the cooking directions on the box)
  1. You should have cooked your rice ahead of time and set it aside.
  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 over medium heat, and cook the zucchini, green onions, and garlic 5 minutes, or until tender.
  4. Season with garlic salt, basil, paprika, and oregano.
  5. Mix in the cooked rice, tomatoes, and 1 cup cheese (if you add these things too early, your casserole will be runny and mushy.)
  6. Continue to cook and stir until heated through. Transfer to the prepared casserole dish. Top with remaining cheese.
  7. Bake uncovered 20 minutes, or until cheese is melted and bubbly.
This was super easy and so good! It's meant to be a side dish but I served it as the main dish and served it with garlic bread. It turned out great and nobody complained, so I guess they liked it!


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