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Zucchini Herb Casserole
SUBMITTED BY:
DebiMcG
PHOTO BY:
KAITCH
"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."
RECIPE RATING:
Read Reviews
(191)
Review/Rate This Recipe
PREP TIME
15 Min
COOK TIME
40 Min
READY IN
55 Min
SERVINGS
(
Help
)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
1/3 cup uncooked long grain white rice
2/3 cup water
2 tablespoons vegetable oil
1 1/2 pounds zucchini, cubed
1 cup sliced green onions
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
2 cups shredded sharp Cheddar cheese, divided
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DIRECTIONS
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.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a shallow 1 1/2 quart casserole dish.
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.
Bake uncovered 20 minutes, or until cheese is melted and bubbly.
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REVIEWS
Reviewed on Feb. 4, 2007 by
austinveggiegirl
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austinveggiegirl
Feb. 4, 2007
I am glad I read the reviews on this recipe before making it, because it may have turned out rather bland otherwise. I added 2 more cloves of garlic, tripled the amount of seasoning (except the salt), only used 1.5 cups of cheese (monterrey jack w/jalapenos is great), and added red bell peppers. I also substituted white rice with instant brown rice, and the veg oil for extra virgin olive oil. Delicious! I make this once every month or two and we never get tired of it.
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85 users found this review helpful
I am glad I read the reviews on this recipe before making it, because it may have turned out...
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Reviewed on Jun. 25, 2007 by
BETHGINGRICH
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BETHGINGRICH
Jun. 25, 2007
This is a big hit with our family and for the company to whom we have served it. I increase the rice to 1/2 cup and cook the rice with one chicken boullion cube; only use 1 tablespoon of the oil (and I use olive oil); I use 1/2 cup of regular chopped onion instead of 1 cup of green onion; I doubled the spices and only used 1/2 cup of sharp cheddar in the casserole and 1/2 cup of sharp cheddar on top. GREAT recipe and a wonderful way to use the vegetables from my garden. You won't be disappointed!
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38 users found this review helpful
This is a big hit with our family and for the company to whom we have served it. I increase...
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Reviewed on May 8, 2007 by funmeals
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funmeals
May 8, 2007
My entire family loved this meal (and I have very picky eaters)! I added 3 pounds cooked shrimp to it. It made a meal rather than a side dish. Add bread & a salad and you have an excellent meal.
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17 users found this review helpful
My entire family loved this meal (and I have very picky eaters)! I added 3 pounds cooked...
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Reviewed on Jul. 19, 2008 by
naples34102
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naples34102
Jul. 19, 2008
Even after cooking the rice in chicken broth and the vegetables in olive oil, even after using fresh herbs rather than dried, this was still "eh"--boring. And oh, the sharp cheddar cheese just took a fresh taste and made it almost sharp and sour--would have been better without any of it. There were LOTS of leftovers, both on the dinner plates as well as the casserole dish.
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16 users found this review helpful
Even after cooking the rice in chicken broth and the vegetables in olive oil, even after using...
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Reviewed on Aug. 8, 2004 by ELAM4
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ELAM4
Aug. 8, 2004
My husband doesn't believe in dinner without meat, but when he tasted this dish, he exclaimed over it for no less than half an hour! I'm on Weight Watchers, and each serving was only six points! Add a bread stick or two and you have a low-point, complete meal!
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12 users found this review helpful
My husband doesn't believe in dinner without meat, but when he tasted this dish, he exclaimed...
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Reviewed on Aug. 6, 2004 by CHASESMAMA
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CHASESMAMA
Aug. 6, 2004
This is a good recipe overall. My husband liked it. The only change I made was the amount of cheese. I used between 1 and 1.5 cups and that was plenty.
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10 users found this review helpful
This is a good recipe overall. My husband liked it. The only change I made was the amount of...
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Reviewed on Aug. 26, 2008 by JDLab
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JDLab
Aug. 26, 2008
Fabulous recipe! Did as previous reviewers suggested: tripled seasonings (except salt), added 1 more garlic clove and a few shakes of garlic powder, upped rice to 1/2 cup (used brown rice), added 1/2 of a red pepper, chopped. Also added 1 chopped up jalepeno brat, which I cooked with the zucchini & onions. Used sharp cheddar cheese. Family LOVED it! Will definitely make again.
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7 users found this review helpful
Fabulous recipe! Did as previous reviewers suggested: tripled seasonings (except salt),...
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Reviewed on Aug. 28, 2005 by
Kelly
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Kelly
Aug. 28, 2005
Wow! I was quite surprised by this recipe! And I don't even like zucchini! I served as a side dish with chicken. I doubled the rice and spices and cut the cheese in half. I also used olive oil instead of vegetable. Definately a keeper!!
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7 users found this review helpful
Wow! I was quite surprised by this recipe! And I don't even like zucchini! I served as a...
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Reviewed on Mar. 23, 2007 by sarah
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sarah
Mar. 23, 2007
get two meals out of this one and wrap the leftovers in a tortilla shell the next day
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6 users found this review helpful
get two meals out of this one and wrap the leftovers in a tortilla shell the next day
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