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.
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.
Read More Even after cooking the rice in chicken broth and the vegetables in olive oil, even after using fresh herbs rather than dried, this was still "eh"--boring. And oh, the sharp cheddar cheese just took a fresh taste and made it almost sharp and sour--would have been better without any of it. There were LOTS of leftovers, both on the dinner plates as well as the casserole dish.
Read MoreI 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.
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!
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.
This is a great idea, and a delicious way to serve vegetables. With a few alterations, this recipe is wonderful. To make the rice more flavorful, add vegetable stock and about a teaspoon of garlic salt instead of water while making your rice...it adds so much flavor. Then, I broil the zucchini and red onion in a broiling pan with a thin coating of olive oil and a seasoning rub including about a 2 teaspoons of each seasoning: garlic powder, cumin, pepper, oregano, and then I salt to taste. This takes about 10-15 minutes (or until they are lightly browned). I can't tell you how much flavor this adds to your vegetables (without adding all the fat that would get absorbed from frying them in a skillet). Then I just add the broiled vegtables to my cassarole dish that has the rice spread in the bottom. I mix the rice and veggies so that the seasonings are mixed into the rice. Then, simply top with the amount of cheese you want, pop back in the oven for 10 minutes at 350 degrees and dinner is served. This may sound like a bit more work, but trust me...its worth the effort.
My husband doesn't believe in dinner without meat, but when he tasted this dish, he exclaimed over it for no less than half an hour! I'm on Weight Watchers, and each serving was only six points! Add a bread stick or two and you have a low-point, complete meal!
Fabulous recipe! Did as previous reviewers suggested: tripled seasonings (except salt), added 1 more garlic clove and a few shakes of garlic powder, upped rice to 1/2 cup (used brown rice), added 1/2 of a red pepper, chopped. Also added 1 chopped up jalepeno brat, which I cooked with the zucchini & onions. Used sharp cheddar cheese. Family LOVED it! Will definitely make again.
Even after cooking the rice in chicken broth and the vegetables in olive oil, even after using fresh herbs rather than dried, this was still "eh"--boring. And oh, the sharp cheddar cheese just took a fresh taste and made it almost sharp and sour--would have been better without any of it. There were LOTS of leftovers, both on the dinner plates as well as the casserole dish.
Everyone has there own taste...make it what you want but, don't grade it according to your own...This is one thing I hate about this rating system!!!
Wow! I was quite surprised by this recipe! And I don't even like zucchini! I served as a side dish with chicken. I doubled the rice and spices and cut the cheese in half. I also used olive oil instead of vegetable. Definately a keeper!!
Cheese + veggies == YUM! I made wild rice instead of white, which gave it a nice chewiness. I used red onion instead of green, 3 cloves of roasted garlic instead of one raw, 1 can of tomatoes instead of fresh, and 1.75 cups of a bistro mozzarella cheese blend instead of cheddar. Lots of changes, but tasty none-the-less. I used a spanish sweet paprika which really made the dish.
get two meals out of this one and wrap the leftovers in a tortilla shell the next day
This is a good recipe overall. My husband liked it. The only change I made was the amount of cheese. I used between 1 and 1.5 cups and that was plenty.
Absolutely excellent! I took the opportunity with this recipe to add lots of veggies! In additon to what's called for, I added mushrooms, lots of fresh spinich, and red pepper. I cooked the rice in fat free/low sodium chicken broth, added chicken, and used 1 cup of rice instead of 1/3. I will most certainly be making this again. Maybe next time I will add cabbage, broccli, or green pepper! I felt a little bad about all the cheese! I didn't use as much as it called for, but I try to keep things low in fat. Next time I will use less. Great recipe!
I don't remember if I've reviewed this or not, but it was wonderful. My husband will actually eat zucchini, if it's served to him in this dish. I have changed a couple of things: I make brown rice, and I make more of it (2 to 3 cups cooked) so I can make this a vegetarian main dish, and I use less cheese, so it's not quite so fattening. Seasoning is perfect as it stands.
OMG! I think this is soooo good! I couldnt stop eating it so I finally had to put it away :-) I'm a firm believer of trying the recipe "as is" first, then I'll try again and tweak it if necessary. The 2nd time I made this I tweaked it a bit. I tripled the spices except the oregano and added about a 1/2 tsp. of chicken bouillon. I also increased the rice to 1/2 cup which I boiled in 1 cup of water. I have a lot of squash coming out of the garden so I plan on making this often. Adding chicken and/or shrimp would be delicious. Cant wait until next time to make this =)
Loved this! It was such a good starting point for the absolutely most heavenly casserole! I grated my zucchini since my kids hate zucchini, added chopped broccoli seasoned just like listed here, only adding thyme. When I cooked the rice I added a hint of turmeric for color and chicken bouillon cube for flavor. I mixed it all together and added sour cream for creaminess, also grated Parmesan cheese (fresh) and mixed it together topping with cheddar cheese and baked it in the oven. Absolutely amazing! :)
This was delicious! I made it with white cheddar cheese and it turned out great, yum!
This was great. Substituted quinoa for rice. Also used 3 garlic cloves rather than 1.
To add to my below review: I used the exact amount of spice as called for and neither my husband nor I thought it was bland. Very good. I used mozzarella instead of cheddar to lower the fat content. Next time I'll add mushrooms. This is mostly veggies with just a little rice. Very healthy!
Before I turned my head, both my kids gobbled up their first servings! It was a bit too salty for me, so I'll decrease the garlic salt next time. I was looking for a veggie dish, so I eliminated the rice and baked only 10 minutes instead of twenty. I did make some minor changes that I don't really feel affects my rating of this recipe: Used both zucchini and yellow summer squash, eyeballed ingredients to probably double the amount called for, used a can of diced tomatoes instead of fresh chopped, and unintentionally used about half a cup less cheese. I'm not kidding, my kids loved this!! I'm making this for a "pot-luck" family Christmas dinner next weekend, it was so good. Edit: This went over great at the Christmas dinner. The weather was so bad, about a third of the expected guests didn't show up and it still was almost completely gone by the end of the night!
Very flavorful and really quick to prepare. I sauteed the zucchini just 3 minutes to insure that it would not come out of the oven soft. I used instant brown rice - and I added it right out of the box just before putting the dish into the oven (equal rice and water but I should have cut the water bc it was a bit watery when I took it out of the oven). I also used red onion instead of green and a lot less cheddar - just a mild sprinkling on top.
This was great! The only reason I am giving it 4 stars is that I did use the suggestions from other reviewers to add extra spices. I also saved time by just combining all of the raw vegetables, spices, a drizzle of olive oil, 1/2 cup cheese, and cooked rice. Spread into the casserole dish, then top with another 1/2 cup of cheese. Bake at 350 for 25 minutes, and the vegetables are perfectly done crisp-tender (just the way we like them). Thanks for the recipe!
Wonderful filling vegetarian meal. My husband thought it was great. My son said it reminded him of pizza. I added 1 cup of rice and substituted a can of diced Italian tomatoes instead of fresh. The amount of cheese was good. Could do less if you are worried about fat content.
This was a pretty good side dish. I thought it needed a little more rice, so I upped it to 3/4 c. I used EVOO instead of veggie oil, and increased the spices by 1/4-1/2 tea each. Other than that it was a good dish!
I thought this was really good. I'm trying to incorporate more veggies and less meat in my diet, so I served this as a main dish. I added mushrooms, subbed sweet onion for the green onion, seasoned to taste and then followed the directions as written after that. It was yummy! Won't hesitate to make this again.
Thank you! Thank You Reviewers for suggesting increasing the seasonings (except the salt) and decreasing the cheese to 1 ½ cups (instead of 2 cups). I never used green onions before so when I began cutting them up, I noticed that I did not have a full cup so I cut ½ of a yellow onion to fulfill the 1 cup requirement—I was nervous at first, but I wasted my nervousness because the dish came out to be absolutely delicious! And Guess What? Even my 5-year old 'picky eater' daughter ate it and asked for seconds! Oh and I increased the rice to 1/2 cup as suggested. I can see how 1/3 cup (as the recipe stated) would not be quite enough. Thanks for sharing this recipe! TERRIFIC!
Pretty good! I couln't get my little ones to eat the zucchini still, but I felt very good about serving this meal to my family. You get your veggies, dairy, grains all in one simple casserole! Easy and Flavorful. My husband and I liked it pretty well. Something different to do with all that zucchini!
Very good. I don't see how this serves 6.... I would say maybe 4, if used as a side dish with other side dishes. I didn't have tomatoes.. so, I used a small amount of spaghetti sauce.
I was hopeful that after reading all of the changes and tweaking the recipe to my taste, that I would like what I got. LOVED it! Here's what I did: After cooking the veggies until soft, I cranked up the heat and gave them some browned edges to bring out some flavor. Doubled the seasonings, but only added basil to prevent a "pizza"taste. Reduced the cheese to about 1 cup mixed in and 1/2 cup on top. Subbed the tomatoes with a drained canned of Rotel (okay, so it was actually a home canned jar of tomato relish with home grown tomatoes, onions, banana peppers and bell peppers :) but Rotel would work) I used 2 cups of water to 1 cup of rice, but I eyeballed it until I liked the ratio of rice to veggies. I skipped the paprika, but could have sprinkled it on top of the cheese. All in all, I wish I had more zucchini to make it again!
I would add more rice next time. I didn't have green onions, so I used red. It was pretty tasty!
Really delicious and better than I expected. I did increase the seasonings and added some shrimp. This dish is good enough for company!!
I did add some extra seasoning as suggested and it was needed. This is a great side dish and an easy way to use up some of the vegetables from the garden.
This was excellent though I made several changes. I grated 1 1/2 cups of equal parts parmesan, pepper jack and cheddar cheese. I used garden tomatoes mixed wiht canned stewed tomatoes to make up the 1 1/2 cups tomatoes. I bumped up the garlic to 3 cloves, 3 T fresh basil, 3 T fresh parsley. I added 1/2 can french fried onions to the mix and the other half on top of casserole the last 5 min of cooking. With these changes, this recipe was superb!
I did as other reviewers suggested and doubled the spices. I also added crushed tomatoes instead of the chopped (personal preference). I topped it with a ton of cheese, and the kiddos really gobbled it up!
This is wonderful! This will definitely be in heavy rotation at my dinner table, thank you!
This was delish!!! I gave it 4 stars because I used brown rice, and had to double the amount of rice used. Next time I am going to add corn, black beans, and some spinach. (Something that I add to almost everything!) My family loved it and I was hoping for leftovers, but there weren't any!
We LOVE this dish! We double the recipe every time we make it so we have lots of leftovers. I also double the rice (add a chicken bullion cube), use 3 garlic cloves and double the other spices (except garlic salt). I use 4.5 cups of chopped zucchini and 2 cups of cheese (we love cheese). The fresh tomatoes are the best part and it smells amazing. Your friends will want this recipe!!
Great recipe as an entree, although I can see how it would be a good side dish too. I doubled the recipe so it would like a few days, and it was gone within 48 hours. The changes I made (other than doubling it) was to use brown rice, which I cooked in low sodium chicken broth. I also used the cheese I had on hand, which was mainly mixed Italian. And I tossed in a whole lot more oregano, rosemary, and thyme. I also used canned tomatoes. Wonderful dish. Will make it again!
Opps, I cooked a cup and a half of rice with this. Because I put in a can of diced tomatoes it turned out great still. Mushrooms were a nice addition too. We ate nearly the whole casserole, my husband and I and two toddlers.
good recipe-definately need to double the spices and cut the cheese (tee-hee) in half. i've made this with different veggies besides zucchini (broccoli/cauliflower) and different cheeses (feta)
very good. the addition of a lot of mushrooms, nearly a whole package, made this dish. fresh tomatoes were vital. and i nearly trippled all of the spices. so my only neg. is that there should be a spice adjustment. it doesn't look like it is going to fit in the 1.5 quart dish but it does!
This was a big hit with me and my younger daughter. I like the freshness of the vegetables, especially the zucchini when it's not cooked too long. I did not measure the seasoning, just added as much as I thought it needed. Thanks!
So, I modified this quite a bit based on what I had on hand - about 2 or 3 cups of leftover quinoa in place of the rice, a red pepper (added to zucchini), shallots instead of green onions, fresh basil in place of dried. I had no garlic salt - just powder. Based on earlier reviews, I doubled the spices, and used teaspoon of garlic powder and scant teaspoon of salt (I was essentially doubling the recipe). I also used Daiya vegan cheddar as well. My husband, who is not a fan of zucchini, even loved this! I did use the cuisinart so the zucchini was finely chopped - maybe that helped. Will make this again for sure!
This was good - not great. It was very bland and needed a lot of extra seasoning, in my opinion. Next time I will cook the rice in broth and just go with my instinct for seasoning, like I should have today. Good starter recipe, tho. Thanks!
I made this exactly as written and it's perfect. Even my meat eater husband likes it. It's inexpensive, relatively quick and very easy. I've tried other all vegetable casseroles and they always seem to lack that depth of flavour. This recipe has plenty of flavor. It's become a staple in our home. I make it at least once, if not twice a month and it's always received compliments c
This is delicious! I used extra spice, and subbed mozzarella cheese (will use cheddar next time, it was a little stringy like pizza from the melted mozz.) Used extra tomatoes, and 1/2 c. rice. I love this, and next time will use more rice, it's a very good vegetarian meal. As so many others have noted, you could use many more veggies if you like & have on hand. Really fresh tasting, and the zucchini didn't get soggy as I expected it to. Thanks for a keeper.
Delicious! I did make a few tweaks. I increased the amount of rice (approx. 3-4 cups cooked & made with vegetable stock), added frozen corn, black beans (8 oz, rinsed & drained), and 1/2 of minced jalapeño for just a little kick. I also doubled the amount of spices and garlic as others suggested. My carnivore husband loved it as well.
What a great side dish. Took this to a pot luck and people gobbled it up, I kept hearing who made this? What's in it? Send me the recipe! My family loved it also. Before I made it I looked at a lot of the other reviews and I took their advice - more garlic, more spices & added diced red bell pepper. This one is keeper!
I really liked this. Next time I might add a little less garlic salt and substitute with some garlic powder as it tasted a little too salty. And I might add a little more rice. Good flavor.
Wow! I didn't know a casserole could be this good and healthy! I was very impressed that the amount of rice was less than the veggies. I used fresh herbs (just doubled the amount) and only 1 cup of cheese. I believe it was cheesy enough with just one.
Fabulous! Like others suggested, though, I tripled the spices (other than the salt) and used lots of extra garlic. I also added red pepper and mushrooms. I might try it with a different kind of cheese next time - but there will definitely be a "next time".
Excellent! I made this with not quite the amount stated of the green onions (probably 1/8 cup vs. 1 cup stated in the recipe) because it was all I had, but the combination of all the flavors was awesome. I did double the rice and added about 1/2 cup extra cheese because I wanted to make sure we had leftovers. Added some extra garlic too, per our taste. I think you could probably serve this directly from the skillet as I plan on trying next time (to save time). Even my picky eaters who don't care for tomatoes and who usually balk at zucchini gobbled this up. Will definitely add this to our recipe rotation and look forward to making this again soon... Thank you for this great, easy recipe!
I really liked this recipe. As written, it didn't have enough seasoning for me (hence the 4 stars), but a few more shakes of my favorite seasonings quickly solved that problem. I also added some red bell peppers to the mix since I needed to use them up before they went bad and the whole thing came out very well. I will make this again and would recommend this easy casserole to anyone.
My family really liked this. I added lots of garlic and 1 chicken bullion cube to the rice. Topped with fresh jalapeno peppers from my garden. Will make again.
The first time I made it I sauteed zucchini, white onion, mushrooms, and fresh garlic until just barely tender. I hate mushy zucchini. I didn't have fresh tomatoes (not in season yet) but I had some sun-dried tomatoes packed in oil so I threw those in. I added lots of italian seasoning, some red pepper flakes, salt and pepper. Added in the rice and an italian cheeses blend and baked it. It was heavenly! Amazing! Could have used more tomatoes though. My daughter wouldn't touch it and my husband wasn't home to eat it and let me tell you, that did not disappoint me at all! It re-heated well the next day for lunch too. The second time I made it I had no sundried tomatoes or fresh tomatoes but I did have a can of those fire roasted tomatoes. So I threw those in while mixing in the rice. Blech! I wish I had just left them out! It turned everything into a mushy mess and this time nobody wanted to touch it. I haven't tired it with any cheese other than italian cheeses and I don't care to. I just think any other cheese, especially cheddar, would over power the other flavors.
Mmmm...fabulous! Could eat the entire dish. I used wild rice and didn't have paprika. I'll make this again, for sure. Update: I love this recipe! I don't feel a need to bake it in the oven, though, as long as everything is cooked tender enough in the skillet.
We LOVED this so much, my boyfriend has already asked me to make it again!! I followed the other reviewers advice and tripled the spices (not the salt) and it was amazing!
Very good and tasty. made it for tahnksgiving as a test and it went over well (although it's not really a normal thanksgiiving item). I used brown rice instead since that's all I had and shredded sharp cheddar. really good. Would be even better in summer with garden zucchini and tomatoes.
I made this recipe following the other reviewer's suggestions -- increased the spices, increased the rice, substituted brown rice to make it healthier, and tossed in a bell pepper for fun. Neither my husband nor I liked this recipe, and while we were eating it we both thought something was "off". We finally decided that the problem is the cheese -- the cheese just did not taste right with this particular mix of spices. If I make this recipe again, it will be with major modifications -- omit the cheese or use different spices. I suspect that it's the paprika that tastes particularly off with the cheese but I'm not sure.
This was delicious and the herbs made my house smell great. Even my vegetable loathing husband enjoyed it. I substituted yellow squash for the zucchini because the market was out of the latter. Next time I will use the zucchini and it will probably be even better.
trippled herbs as others suggested. no one wanted to eat it. will try bland version if I make again.
The recipe as is was very bland. Next time I will follow the suggestions from the reviewers.
Really enjoyed this one; it's hard to find something new and different to do with zucchini. Fiancee really liked it, too. Only changes I made were adding more garlic, cuz we're garlic nuts, and some chopped onion for a bit more flavor. Thanks!
This is a phenomenal recipe! I followed the posted advice and tripled the fresh garlic, herbs and spices (except for the garlic salt). I also added an extra cup of rice and used brown rice. I found I didn't need the full two cups of cheese -- it's a lot of work chopping up everything but well worth the effort!
This has some really good flavors and is a great base recipe. I added way more flavor by multiplying the garlic significantly, as well as a lot of fresh chopped basil. I also added shrimp, but it would be good with chicken as well. Also, double the rice.
This recipe was just okay. I'd rather make a stir-fry than have this many steps and so little flavor.
This was fantastic! I didn't even bake it in the oven and it was still creamy and tender. One thing that added to it was a few sprinkles of feta cheese before serving. I can't wait to make it again!
Pretty boring... really just tastes like zucchini mixed with rice & tomatoes, and I even doubled up on the herbs. I did lighten up on the cheese as suggested by some readers - two cups just seems too much (too fattening!), perhaps this made the difference - but with loads of cheese anything will taste good!! It tasted better as leftovers the next day. I'm sorry, but I just can't rate this up there with everyone else.
This is a really easy dinner. I followed the advise of others and doubled the herbs and spices. I also added a but more rice and fresh corn and cauliflour. Turned out great. My husband suggested crushed pepper flakes in the next batch. Two year old loves it, too.
Added chicken sausage, doubled spices as suggested, 1.5 cups cheese & used 1/2 cup brown rice. Surprisingly delicious!
VERY easy and delicious! You can add whatever vegetables you want and add in some chicken too!
I really enjoyed this recipe. I used mozzarella cheese instead of cheddar and it was great!
This one was a surprise. Just looking at the ingredients, I was sort of lukewarm about it, but my husband wanted to try it. It was absolutely delicious. We will deffinitely be using it again
Wonderful recipe! The second time I made this recipe, I added a can of whole black beans.
This dish is fantastic and we loved it! I also made some changes after reading the reviews which are VERY helpful. I used one cup of Brown Minute Rice; red onion because that's what I had on hand; doubled all the spices and used 2 cups of extra sharp cheddar cheese. It was fantastic and THE best way to use all the zucchini and tomatoes coming in from the garden. I'll be making this again for certain!! Thanks for a GREAT recipe!
This side dish is divine! It came together easy and quick, tastes so much better than I thought it would, and even the kids gobbled it up! It has a delicious flavour and is so hearty, it was the only side dish I needed. I made it with the "Broiled Tilapia Parmesan" from this site, and my 5 and 7 yr old asked for seconds of everything. I didn't change a thing... seasoned exactly as the recipe states. We loved it! It will be made over and over again in this house. Thanks for sharing, Debi!
I liked a lot. I doubled the spices (except salt), cooked 1cup rice with 1 chicken boullion cube and used less cheese.
This dish hit the spot on a warm summer night! I used red onions (what I had on hand), doubled garlic (love the taste of fresh garlic), added mushrooms and followed advice of other posters to increase herb seasonings (doubled all except for garlic salt). Also mixed 1/2 cup shredded cheddar cheese with parmasean. Great way to use in-season veggies and makes for an easy casserole. Will definitely make again.
Very good flavor... I think next time, I will add a little more rice and a little less zucchini. We also used brown rice to make it even healthier.
I liked this a lot. Great way to use up some more of the prolific autumn harvest of zucchini. I used olive oil; increased basil, oregano to 1.5tsp, used 3 cloves fresh garlic; used 2tsp garlic powder, 3/4tsp garlic salt; used 1c cheese in veg mixture & 1/2c cheese for topping. Used 1c quartered cherry & grape tomatoes; tomatoes lent a very nice flavor to dish. Used brown jasmine rice; would increase amount of rice to 1/2c next time. Thanks, DebiMcG!
Easy to make, and its good. Next time I'll try just a little more rice. chicken would be a good add too.
I loved the idea of this and the texture of the rice (used brown), with the fresh tomatoes and zucchini, but the flavor was a little off for me (too much oregano and not much else). But it's a great side dish.
This was good, but it needed some meat, IMHO. Maybe great for a vegetarian, but we were left wanting something more.
Very good but not "great". Upped the rice to 3/4c. and added some chopped brocolli. Also, used canned tomatoes with italian seasonings. I will probably make this again, and might even try it with the addition of ground turkey breast.
I had tons of Zucchini and was so happy to find this recipe. Received lots of compliments. It was easy and delicious! Thank you for sharing!
Double the spices (except the salt). Make double the rice. Use cheese to your taste. Add an extra clove of garlic. (following others suggestions) I used about 2 cups of zucchini, 3/4 cup of green onion, 1/2 cup tomato, 1/2 cup red bell pepper and it came out delicious. To further cut calories I used a reduced fat cheddar.
This is an amazing way to get the family to eat veggies!!! Make sure to double all spices except paprika.
A tasty, meatless main course. My husband & I liked it, & I'll be making it again. I upped the amount of rice to 1 cup; otherwise, I think the vegetables would have overpowered the rice & made it more like a side dish & less like a main dish. I couldn't find sweet paprika in the grocery store, so I used regular paprika, & it turned out fine. Finally, I substituted reduced fat cheese for the full fat version. I agree w/ the reviewer, though, who said the amount of cheese could be reduced to 1 1/2 cups.
Wonderful recipe, and very flexible on the ingredients. I usually make this when I have vegetables in the fridge that are approaching their best by date. I have tried it with sweet potatoes, corn, black beans, mushrooms, etc. and it has always turned out great.
My whole family liked this, including my 14 month old son! Per some reviews, I upped the rice to 1/2 cup and cooked it in chicken broth. I decided not to add tomatoes because I know how that flavor tends to take over. Instead I splashed some extra chicken broth in the dish before putting in the oven to make up for the tomato juice. Upped the spices (except salt) and used less cheese---it's really not necessary. Excellent!
Very tasty recipe. The only strange thing I noticed is that the recipe calls for fresh garlic and then garlic salt. In fear that I would overpower my husband with my killer breath, I opted for only the fresh garlic and then used about 1 tsp. of salt. THe skillet I satued the vegetables in was oven proof so I just popped it in the oven--one less dirty dish to wash. Very easy to make.
We really liked this but you do need to add at least double the seasonings if you're looking for flavor.
next time i will double the rice. overall this was a good recipe but i kept feeling like it was missing something. it's healthy so i will make it again and probably use parmesan and bread crumbs on top.
