We had a great harvest from the garden this morning and I wanted a dish that would be a bit more substantial than simply sauteing or roasting, without being heavy or too filling.
It was well over 100 degrees here today and a heavy dish just didn’t appeal. This was even better than I had hoped to find.
My entire family ate this for dinner and really liked it. I am already looking forward to making this again with different vegetables and possibly some meats as well. My non-squash-loving son even requested the leftovers for breakfast. I’m calling this a huge hit!Get New Recipessent to your inbox!Sign me up!We never share your information with third parties and will protect it in accordance with our Privacy Policy.
Baked Herb Zucchini
Recipe adapted from and with thanks to Allrecipes.comSavePinPrintReviewServings: 6 servings
Ingredients
- ▢1/3 cup uncooked Jasmine rice
- ▢2/3 cup water
- ▢1 tablespoon extra virgin olive oil
- ▢1 1/2 pounds zucchini and other summer squash sliced thin
- ▢1/2 cup sliced green onions
- ▢2 cloves garlic minced
- ▢1 teaspoon salt
- ▢1/2 teaspoon basil
- ▢1/2 teaspoon paprika
- ▢1/2 teaspoon oregano
- ▢1 1/2 cups seeded and chopped tomatoes
- ▢1 cup medium cheddar cheese shredded
Instructions
- Combine the rice and water in a small pan and bring to a boil. Reduce heat to low and simmer for approximately 20 minutes, or until rice is tender. Preheat oven to 350 degrees.
- Heat the olive oil in a skillet over medium heat and cook the garlic, onions and squash for about 5 minutes or until almost tender. Season with the spices and mix in the tomatoes and cooked rice. Continue to cook and stir just until heated through. Transfer to a 1 1/2 – 2 quart casserole dish and top with the cheddar cheese. Bake uncovered for 20 minutes, or until the cheese is melted and bubbling. Enjoy!
