READY IN 55 mins

Zucchini Herb Casserole

Read Reviews (527)

"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." — DebiMcG

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.

Kitchen-Friendly View

PREP 15 mins
COOK 40 mins
READY IN 55 mins

Reviews More Reviews

Most Helpful Positive Review

Feb 04, 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.

—austinveggiegirl

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Most Helpful Critical Review

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.

—naples34102

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731 Ratings

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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!

—BETHGINGRICH

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May 08, 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.

—funmeals

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Aug 08, 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!

—ELAM4

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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.

—JDLab

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Jul 01, 2008

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 instead of fresh, and 1.75 cups of a bistro mozzarella cheese blend instead of cheddar. Lots of changes, but tasty none-the-less. I used a spanish sweet paprika which really made the dish.

—DC Girly Girl

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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!!

—Kelly

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Nutrition

Calories
266 kcal
13%

Carbohydrates
16.5 g
5%

Cholesterol
40 mg
13%

Fat
17.5 g
27%

Fiber
2.5 g
10%

Protein
12.4 g
25%

Sodium
628 mg
25%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Zucchini Herb Casserole

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 266
** Calories from Fat: 157

% Daily Value *
** Total Fat 17.5g 27 %
** Saturated Fat 8.7g 44 %
** Cholesterol 40mg 13 %
** Sodium 628mg 25 %
** Potassium 513mg 14 %
** Total Carbohydrates 16.5g 5 %
** Dietary Fiber 2.5g 10 %
** Protein 12.4g 25 %
** Sugars 3.8g
** Vitamin A 25 %
** Vitamin C 48 %
** Calcium 39 %
** Iron 16 %
** Thiamin 18 %
** Niacin 29 %
** Vitamin B6 25 %
** Magnesium 15 %
** Folate 42 %

* 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.