Meatless Monday

I'm all about finding new and creative ways to use all the veggies from our Full Circle box and garden. You can make this as a side dish or a main course with a salad or bread. It's very herby- but really yummy. There are a lot of variations you can make as well....check it out ;)

Zucchini Herb Casserole

Rated: Submitted By: DebiMcG Photo By: homeschooler3 Prep Time: 15 Minutes Cook Time: 40 Minutes Ready In: 55 Minutes Servings: 6

"Celebrate summer with this quick casserole made with zucchini, herbs, cheese, and rice."

INGREDIENTS:

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, divided

DIRECTIONS:

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.

Original Link: http://allrecipes.com/recipe/zucchini-herb-casserole/