Saturday, August 13, 2011

Great Recipe for Zucchini

I have found a great recipe for my collection- for using zucchini of course! It comes from and was submitted by DebiMcG.  I have made it twice now, each time tweaking for my own needs. This is really a winner.
 Zucchini Herb Casserole


  • 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


  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.

 (this photo is one that another recipe reader submitted at the original site)

Here is the original link

The first time I used this recipe, I used brown rice instead of white, and instead of tomatoes, a pasta sauce. The second time, I used minute rice, and no tomatoes of any sort, and just did it on the stovetop. I liked my first results better, with the tomato-y pasta sauce, and baked in the oven, so the cheese gets browned.

No comments:

Post a Comment