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Zucchini Herb Casserole

Zucchini Herb Casserole

  • Prep

    15 m
  • Cook

    40 m
  • Ready In

    55 m
Debi Blair McGinness

Debi Blair McGinness

I've been making this casserole for almost 20 years and it's always a hit. Even my meat-eater husband likes it. Serve with a crusty French bread or soft breadsticks. Leftovers are great in an omelet the next day.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 266 kcal
  • 13%
  • Fat:
  • 17.5 g
  • 27%
  • Carbs:
  • 16.5g
  • 5%
  • Protein:
  • 12.4 g
  • 25%
  • Cholesterol:
  • 40 mg
  • 13%
  • Sodium:
  • 628 mg
  • 25%

Based on a 2,000 calorie diet

Directions

  1. 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.
  2. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a shallow 1 1/2 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. Mix in the cooked rice, tomatoes, and 1 cup cheese. Continue to cook and stir until heated through. Transfer to the prepared casserole dish. Top with remaining cheese.
  4. Bake uncovered 20 minutes, or until cheese is melted and bubbly.
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Reviews

austinveggiegirl
520

austinveggiegirl

2/4/2007

I am glad I read the reviews on this recipe before making it, because it may have turned out rather bland otherwise. I added 2 more cloves of garlic, tripled the amount of seasoning (except the salt), only used 1.5 cups of cheese (monterrey jack w/jalapenos is great), and added red bell peppers. I also substituted white rice with instant brown rice, and the veg oil for extra virgin olive oil. Delicious! I make this once every month or two and we never get tired of it.

BETHGINGRICH
221

BETHGINGRICH

6/25/2007

This is a big hit with our family and for the company to whom we have served it. I increase the rice to 1/2 cup and cook the rice with one chicken boullion cube; only use 1 tablespoon of the oil (and I use olive oil); I use 1/2 cup of regular chopped onion instead of 1 cup of green onion; I doubled the spices and only used 1/2 cup of sharp cheddar in the casserole and 1/2 cup of sharp cheddar on top. GREAT recipe and a wonderful way to use the vegetables from my garden. You won't be disappointed!

funmeals
131

funmeals

5/8/2007

My entire family loved this meal (and I have very picky eaters)! I added 3 pounds cooked shrimp to it. It made a meal rather than a side dish. Add bread & a salad and you have an excellent meal.

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