Zucchini Tomato Casserole with Rice: A Flavorful Delight
A flavorful and easy casserole featuring zucchini, tomatoes, rice, and melted cheddar cheese, perfect for a weeknight meal.
Equipment
- 1½ quart shallow casserole dish
- saucepan
- skillet
Ingredients
- ⅓ cup uncooked long-grain white rice
- ⅔ cup water
- 2 TBS vegetable oil
- 1½ pounds zucchini cubed or shredded
- 1 cup green onions sliced
- 1-2 cloves garlic minced
- ½ tsp garlic salt
- ½ tsp basil fresh or dried
- ½ tsp sweet paprika
- ½ tsp oregano fresh or dried
- 1½ cups tomatoes seeded chopped or 1 can diced, drained
- 2 cups sharp Cheddar cheese divided
Instructions
- Cook rice: Combine rice and water in a saucepan. Bring to a boil, reduce heat, cover, and simmer for 15-20 minutes until tender. Set aside.
- Preheat oven to 350°F. Lightly grease a 1½ quart shallow casserole dish.
- Cook vegetables: While rice cooks, heat oil in a skillet over medium heat. Add zucchini, green onions, and garlic. Cook for 5 minutes until tender.
- Season: Add garlic salt, basil, paprika, and oregano to the cooked vegetables.
- Combine: Mix in the cooked rice, tomatoes, and 1 cup of the shredded cheese.
- Assemble: Transfer the mixture to the prepared casserole dish. Top with the remaining cheese.
- Bake: Bake uncovered for 15-20 minutes, or until the cheese is melted and bubbly.
Notes
Leftover rice can be used to save time. Canned tomatoes can substitute for fresh. Ingredients can be prepared ahead of time and warmed before serving. The cheese topping can be omitted to reduce fat content. This recipe is versatile and can be made into a main dish by adding protein like smoked sausage or chicken.