Description
Discover how to create a mouthwatering Zucchini Herb Casserole with fresh ingredients and aromatic herbs. Perfect for any occasion, this easy recipe will delight your taste buds.
Ingredients
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- 33333334326744 cup (80 ml) uncooked long grain white rice
- 66666668653488 cup (160 ml) water
- 2 tablespoon (30 ml) s vegetable oil
- 5 pounds (680 g) zucchini, cubed
- 1 cup (240 ml) sliced green onions
- 1 clove garlic, minced
- 25 teaspoon (6 ml) s garlic salt
- 5 teaspoon (3 ml) basil
- 5 teaspoon (3 ml) sweet paprika
- 5 teaspoon (3 ml) dried oregano
- 5 cup (360 ml) s seeded, chopped tomatoes
- 2 cup (480 ml) s shredded sharp Cheddar cheese, divided
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Instructions
- Combine the uncooked rice and water in a pot, then bring it to a boil. Lower the heat, cover the pot, and let it simmer for 20 minutes until the rice is soft.
- Set your oven to preheat at 350 degrees F (175 degrees C). Lightly coat a 1 1/2 quart shallow casserole dish with a bit of oil or cooking spray.
- Warm the vegetable oil in a pan over medium heat and sauté the zucchini, green onions, and minced garlic for about 5 minutes until they become soft. Add garlic salt, basil, paprika, and oregano for flavor. Stir in the cooked rice, chopped tomatoes, and 1 cup of shredded Cheddar. Keep cooking and stirring until everything is heated evenly. Move the mixture to the greased casserole dish and sprinkle the rest of the cheese on top.
- Place the dish in the oven and bake without covering for 20 minutes, or until the cheese is melted and starts to bubble.
Notes
- Ensure the rice is fully cooked and tender before mixing with sautéed vegetables to avoid crunchy bites.
- Avoid overcrowding the pan when cooking zucchini and green onions to ensure even browning.
- Adjust garlic salt to taste, especially if using particularly salty cheese, for balanced flavor.