Rating: 4.5 stars 4.3
1058 Ratings
  • 5 star values: 598
  • 4 star values: 333
  • 3 star values: 87
  • 2 star values: 30
  • 1 star values: 10

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.

Recipe Summary

prep:
15 mins
cook:
40 mins
total:
55 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a shallow 1 1/2 quart casserole dish.

  • 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.

  • Bake uncovered 20 minutes, or until cheese is melted and bubbly.

Nutrition Facts

266 calories; protein 12.4g; carbohydrates 16.5g; fat 17.5g; cholesterol 39.5mg; sodium 628.3mg. Full Nutrition
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