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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:
The reviewer gave this recipe 241 stars. This recipe average a 4.4 star rating.
Read Reviews (191)
PREP TIME  15 Min
COOK TIME  40 Min
READY IN  55 Min

SERVINGS

 (Help)
    
Servings
 

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

DIRECTIONS

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

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 4, 2007 by austinveggiegirl
I am glad I read the reviews on this recipe before making it, because it may have turned out... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 25, 2007 by BETHGINGRICH
This is a big hit with our family and for the company to whom we have served it. I increase... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on May 8, 2007 by funmeals
My entire family loved this meal (and I have very picky eaters)! I added 3 pounds cooked... MORE
The reviewer gave this recipe 2 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 19, 2008 by naples34102
Even after cooking the rice in chicken broth and the vegetables in olive oil, even after using... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 8, 2004 by ELAM4
My husband doesn't believe in dinner without meat, but when he tasted this dish, he exclaimed... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 6, 2004 by CHASESMAMA
This is a good recipe overall. My husband liked it. The only change I made was the amount of... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 26, 2008 by JDLab
Fabulous recipe! Did as previous reviewers suggested: tripled seasonings (except salt),... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 28, 2005 by Kelly
Wow! I was quite surprised by this recipe! And I don't even like zucchini! I served as a... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 23, 2007 by sarah
get two meals out of this one and wrap the leftovers in a tortilla shell the next day MORE