Zucchini Herb Casserole

Zucchini Herb Casserole

632
Debi Blair McGinness 12

"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."
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Ingredients

55 m servings 266 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 266 kcal
  • 13%
  • Fat:
  • 17.5 g
  • 27%
  • Carbs:
  • 16.5g
  • 5%
  • Protein:
  • 12.4 g
  • 25%
  • Cholesterol:
  • 40 mg
  • 13%
  • Sodium:
  • 628 mg
  • 25%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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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Directions

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  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.

Reviews

632
  1. 890 Ratings

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Most helpful positive review

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...

Most helpful critical review

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 ...

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...

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 oi...

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 me...

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...

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 ...

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), ad...

This is a great idea, and a delicious way to serve vegetables. With a few alterations, this recipe is wonderful. To make the rice more flavorful, add vegetable stock and about a teaspoon of garl...

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 ...

Cheese + veggies == YUM! I made wild rice instead of white, which gave it a nice chewiness. I used red onion instead of green, 3 cloves of roasted garlic instead of one raw, 1 can of tomatoes ...