Zucchini Herb Casserole

Zucchini Herb Casserole (adapted from AllRecipes, 6 servings, 1 hour)

Ingredients

·         1 cup uncooked brown rice

·         2 Tbsp. olive oil

·         1 ½ lbs. zucchini, cubed

·         ½ cup sliced green onions

·         ½ tsp. garlic powder

·         1 ¼ tsp. garlic salt

·         ½ teaspoon basil

·         ½ tsp. paprika

·         ½ tsp. dried oregano

·         1 cup seeded, chopped tomatoes

·         1 cup shredded sharp Cheddar cheese, divided

Directions

1.      Cook the rice according to package directions.

2.      Preheat oven to 350 degrees F (175 degrees C). Lightly grease a shallow 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.

4.      Mix in the cooked rice, tomatoes, and ½ cup cheese. Continue to cook and stir until heated through.

5.      Transfer to the prepared casserole dish. Top with remaining cheese.

6.      Bake uncovered 20 minutes, or until cheese is melted and bubbly.

One word: Delicious!  My husband and I both love this dish!  I cannot wait to make it again.  All of the herbs go so well with vegetables, rice and cheese.  Even though I used about ½ as much cheese as was originally called for, each bite is stringy with cheese.  Overall, the dish is very creamy, with just a hint of crunch from the zucchini.  The brown rice and lower amount of cheese make this dish healthier than the original, but trust me, there is NOTHING missing on the taste.  I am salivating just envisioning the leftovers that I will enjoy tonight :-)