Zucchini Herb Casserole

 

1 cup cooked white rice

2 T. vegetable oil

1 1/2 pounds zucchini, cubed

1 c. sliced green onions, about 2 large bunches

1 clove garlic, minced

1 1/4 t. garlic salt

1/2 t. basil

1/2 t. sweet paprika

1/2 t. dried oregano

1 1/2 seeded chopped tomatoes

2 c. shredded sharp cheddar cheese, divided 1 c. and 1 c.

1. Preheat oven to 350 degrees. 
2. Lightly grease a shallow 1 1/2 quart casserole dish.
3. Heat the oil in a skillet over medium heat, cook the zucchini, green onions and garlic 5 minutes or until tender.
4. Season with garlic salt, basil, paprika and oregano.
5. Mix in the cooked rice, tomatoes, and 1 cup cheese.
6. Continue to cook and stir until heated through.
7. Transfer to the prepared casserole dish and top with the remaining cheese.
8. Bake uncovered 20 minutes, or until cheese is melted and bubbly.