Have you been enjoying a zucchini flood in your garden this summer? Or maybe enjoying is an understatement and its more like you are overwhelmed? I have tried dozens of zucchini recipes – and recently I found one that we all absolutely love! Special thanks to my friend Simply Rebekah and her post on 7 Ways to Survive the Zucchini Flood, which is where I found our new family favorite.
Zucchini Herb Casserole from HeyDonna, is the recipe we have fallen in love with. I agree with Rebekah that you absolutely have to use sharp cheddar cheese, but I did make a few adjustments to the recipe for our family of 5. You can see Donna’s original recipe here.
Zucchini Herb Casserole
Ingredients
- 1 cup brown or white rice
- 2 tablespoons oil (I like coconut oil)
- 3 cups zucchini, shredded
- 1 cup sliced green onions
- 1 - 2 cloves of garlic, minced
- ½ teaspoon basil (I love basil so I add about 3T chopped fresh basil from the garden!)
- ½ teaspoon sweet paprika
- ½ teaspoon dried oregano
- 1½ cups seeded, chopped tomatoes or one can diced tomatoes - drained
- 2 cups shredded Sharp Cheddar cheese, divided
Instructions
- Prepare the rice by combining 1 cup rice and 1 cup water in a pan on the stove. Bring to a boil, and then reduce heat and simmer for about 20 minutes. (Honestly, I just turn the burner to the lowest setting and let the pan sit there with the lid on until I'm ready to use the rice in the recipe.)
- Preheat oven to 350 degrees F. Lightly grease a shallow 3 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.
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