Zucchini Casserole
The end product - ridiculously good
Ingredients
1/3 cup uncooked long grain white rice
2/3 cup water
2 tablespoons olive oil or butter
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 chopped tomatoes
2 cups of your choice of cheese (we used feta and cheddar)
Directions
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.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a shallow 1 1/2 quart casserole dish.
Heat the oil/butter 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 (Feta). Continue to cook and stir until heated through. Transfer to the prepared casserole dish. Top with remaining cheese (Mozz).
Bake uncovered 20/30 minutes, or until cheese is melted and bubbly.
(Modify into a Non-Veggie dish - which I did at the same time as this one - by organic or local chicken pre baked with skin and in butter - shredded and mixed in before baking into casserole)
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