Zucchini Herb Casserole

Zucchini Herb Casserole

This Zucchini Herb Casserole is a great vegetarian dish that even the biggest meat lover will dive into! It's easy to throw together, and makes for great left overs...if you manage not to eat it all! 
The chili powder gives ours a nice little kick, but if you prefer you can omit it from the recipe.


1/2 cup long grain rice
3/4 cup water
2 tbsp extra virgin olive oil
3 zucchini (cubed)
1/2 cup green onion (chopped)
2 cloves garlic (minced)
2 tsp garlic powder
1 1/2 tsp basil
1 1/2 tsp paprika
2 tsp chili powder (optional)
1 1/2 tsp oregano
1 cup tomatoes (Seeded and chopped)
2 cups shredded cheese

Zucchini Herb Casserole Recipe

1. Add water and rice to pot and bring to a boil. Then cover, lower heat, and simmer for about 20 minutes (until rice is tender).

2. Heat the oil in a skillet over medium heat and cook the zucchini, garlic, and green onions until tender (about 5-7 minutes).

3. Season with garlic powder, basil, paprika, chili powder and oregano. Then add in tomatoes and 1 1/2 cups of cheese.

4. Continue to mix around until well incorporated, then transfer into lightly greased casserole dish.

5. Top with remaining 1/2 cup of shredded cheese, and bake uncovered at 375 degrees for about 15-20 minutes (until cheese is melted).