Zucchini Herb Casserole

Zucchini Herb Casserole

622
Debi Blair McGinness 12

"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."

Ingredients

55 m {{adjustedServings}} servings 266 cals
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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

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Directions

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  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

622
  1. 877 Ratings

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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...

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 oi...

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 me...