Dinner/ Lunch/ Recipes

Zucchini Herb Casserole

Zucchini Herb Casserole

This Zucchini Herb Casserole is a favorite recipe of ours. It’s a fast and easy side dish for any meal. It’s perfect for summertime when your garden is overflowing with zucchini, or for when you become the victim of a gardener who continues to give you their extra zucchini.

Zucchini Herb Casserole 

Zucchini Herb Casserole

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By Donna Shenk
Prep Time: 20 Cooking Time: 25


  • ⅓ cup uncooked long grain white rice
  • ⅔ cup water
  • 2 tablespoons vegetable oil
  • 1½ pounds zucchini, cubed or shredded - I've used a mix of shredded & cubed and it came out great!
  • 1 cup sliced green onions
  • 1 - 2 cloves of garlic, minced (depending on your love of garlic!)
  • ½ teaspoon basil
  • ½ teaspoon sweet paprika
  • ½ teaspoon dried oregano
  • 1½ cups seeded, chopped tomatoes or one can diced tomatoes - drained
  • 2 cups shredded sharp Cheddar cheese, divided



Prepare the rice on the stovetop. Placing 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.


Lightly grease a shallow 1½ 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.

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