Zucchini Tomato Casserole with Rice Recipe
Use up your garden zucchini and tomatoes with this delicious recipe.
Servings 6
Cost $5
Ingredients
- ⅓ cup uncooked long grain white rice
- ⅔ cup water
- 2 TBS 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 tsp basil
- ½ tsp sweet paprika
- ½ tsp dried oregano
- 1½ cups seeded chopped tomatoes or one can diced tomatoes - drained
- 2 cups shredded sharp Cheddar cheese divided
Instructions
- 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 15-20 minutes, until rice is tender. Set aside.
- Preheat oven to 350 degrees F.
- Lightly grease a shallow 1½ quart casserole dish.
- While the rice cooks, 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.
- Transfer to the prepared casserole dish.
- Top with remaining cheese.
- Bake uncovered 15-20 minutes, or until cheese is melted.
Notes
One of the best ways to save time with this recipe is to use cooked, leftover rice. I also like to cook and freeze rice in 1 cup baggies in the freezer.