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,
|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.|
Let me say that I modified this dish based on it's reviews as follows:
- I DOUBLED the seasonings (except the salt). There were quite a few reviews that said the recipe was bland, so I copied a few other reviewers who said they doubled (some even tripled) the seasonings and had great results.
- I used Monterrey jack cheese. No real reason. I'm sure cheddar would be fine.
- I added a bit of red pepper flakes. Hey, we like a little "kick" in our food over here.
- I think I added red bell pepper. I honestly can't remember, but there was a particular review that I copied most of my mods from, and she did--so I may have.