Zucchini Herb Casserole Best Dishes

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Zucchini Herb Casserole

"I've been making this casserole for nearly twenty years and it's usually a success. Even my meat-eater husband likes it. Serve with a crusty French bread or gentle breadsticks. Leftovers are great in an omelet day after today."

Ingredients :

1/3 cup raw lengthy grain white rice
2/three cup water
2 tablespoons vegetable oil
1 half kilos zucchini, cubed
1 cup sliced inexperienced onions
1 clove garlic, minced
1 1/four teaspoons garlic salt
half teaspoon basil
half of teaspoon sweet paprika
half teaspoon dried oregano
1 half cups seeded, chopped tomatoes
2 cups shredded sharp Cheddar cheese, divided

Instructions :

Prep : 15M	Cook : 6M	Ready in : 55M

Combine the rice and water in a saucepan, and convey to a boil. Reduce heat to low, cowl, and simmer 20 mins, till rice is soft.
Preheat oven to 350 ranges F (175 ranges C). Lightly grease a shallow 1 1/2 quart casserole dish.
Heat the oil in a skillet over medium warmth, and cook dinner the zucchini, inexperienced onions, and garlic 5 mins, or till soft. Season with garlic salt, basil, paprika, and oregano. Mix inside the cooked rice, tomatoes, and 1 cup cheese. Continue to cook and stir until heated thru. Transfer to the prepared casserole dish. Top with final cheese.
Bake exposed 20 mins, or until cheese is melted and bubbly.

Notes :

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