Zucchini Herb Casserole

Zucchini Herb Casserole

Side Dish Vegetables Tomatoes

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.

Servings per recipe: 6
Calories per serving: 266
Preparation time: 15m
Total cooking time: 55m


  • 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


  • 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.

Nutrion facts:

Total Fat 17.5g 27%
    Saturated Fat 9.0g  
Cholesterol 40mg 13%
Sodium 628mg 25%
Potassium 513mg 14%
Total Carbohydrates 16.5g 5%
Dietary Fiber 2.5g 10%
Protein 12.4g 25%
Sugars 4g  
Vitamin A 1269IU  
Vitamin C 29mg  
Calcium 314mg  
Iron 2mg  
Thiamin 0mg  
Niacin 4mg  
Vitamin B6 0mg  
Magnesium 43mg  
Folate 76mcg