Very Good! I used the seasonings and ingredients rather haphazardly. Indeed it would be good with shrimp, and scallops and mashed potatoes.
Zucchini Herb Casserole
SUBMITTED BY: DebiMcG PHOTO BY: KAITCH
"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."
PREP TIME 15 Min
COOK TIME 40 Min
READY IN 55 Min
SERVINGS & SCALING
Original recipe yield: 6 servings
US METRIC
INGREDIENTS
* 1/3 cup uncooked long grain white rice
* 2/3 cup water
* 2 tablespoons vegetable oil
* 1 1/2 pounds zucchini, cubed
* 1 cup sliced green onions
* 1 clove garlic, minced
* 1 1/4 teaspoons garlic salt
* 1/2 teaspoon basil
* 1/2 teaspoon sweet paprika
* 1/2 teaspoon dried oregano
* 1 1/2 cups seeded, chopped tomatoes
* 2 cups shredded sharp Cheddar cheese, divided
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.
Reviewed on Feb. 4, 2007 by AUSTINVEGGIEGIRL
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.
Add shrimp?
Posted by cheryl at December 25, 2007 03:09 PM