Ingredients
-
1/3
-
2/3
-
2
-
1 1/2
-
1
-
1
-
1 1/4
-
1/2
-
1/2
-
1/2
-
1 1/2
-
2
-
-
-
Directions
Zucchini Herb Casserole, BIG HIT!!, Wow This is a delicious combination of flavors I did cook this differently though I didn’t have a lot of time and energy so I layerd all of the ingredients into my casserole dish starting with the uncooked rice and water at the bottom and ending with the cheese I threw in some slices of eggplant as well since I had it on hand Then I threw the whole casserole into the oven at 350 for an hour It cooked up wonderfully and had a gorgeous bubbly cheese crust on top
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
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
Done
|
Preheat Oven to 350 Degrees F (175 Degrees C). Lightly Grease a Shallow 1 1/2 Quart Casserole Dish. |
|
3
Done
|
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
Done
|
Bake Uncovered 20 Minutes, or Until Cheese Is Melted and Bubbly. |
