Zucchini Herb Casserole
Ingredients:
- 1.5 lb Zucchini sliced
- 1 c Green Onions sliced
- 4 cloves Garlic minced
- 2 tsp Dried Basil
- 1.5 c Tomatoes seeded and chopped
- 0.33 c White Rice uncooked
- 0.66 c Water
- 2.5 tsp Sea Salt divided
- 2 tbsp Olive Oil plus additional for casserole dish
- 2 tbsp Paprika sweet
- 2 tbsp Dried Oregano
- 14 oz Canned White Beans 1 can, drained
- 1.5 c Cheddar Cheese shredded, divided
Instructions:
- Preheat oven to 350 degrees F (175 degrees C). Lightly oil a shallow 1-1/2 quart casserole dish.
- Combine the rice, water and 1 tsp salt in a saucepan, and bring to a boil. Reduce heat to low, cover, and simmer 20 minutes, until rice is tender. Remove from heat and set aside until ready to use.
- While rice is cooking, heat olive oil in a large skillet over medium heat. Add zucchini, green onions, and garlic. Cook until tender, approximately 5 minutes.
- Add remaining 1-1/2 tsp salt, basil, paprika, and oregano. Stir to combine.
- Add cooked rice, tomatoes, beans, and 1 cup cheese. Continue to cook until heated through, stirring frequently.
- Transfer zucchini mixture to prepared casserole dish. Top with remaining 1/2 cup cheese.
- Bake uncovered for 20 minutes, or until cheese is melted and bubbly. Serve with your favorite side dish.
Nutrition
Calories: 469kcal | Carbohydrates: 47g | Protein: 22g | Fat: 22g | Saturated Fat: 10g | Cholesterol: 44mg | Sodium: 1748mg | Potassium: 1285mg | Fiber: 10g | Sugar: 7g | Vitamin A: 3195IU | Vitamin C: 43.7mg | Calcium: 494mg | Iron: 6.5mg
Tried this recipe?Let us know how it was!
Leave a Comment