Zucchini Herb Casserole
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
Per Serving: calories 265, Fat 17.5g, Cholesterol 40mg. Sodium 623mg Totql Carbs. 16.3g. Dietary Fiber 2.0g. Protein 12.3g.
Combine rice and water in saucepan and bring to a boil. Reduce heat to low, cover, and simmer for 20 minutes or until rice is tender.
Preheat oven to 350 degrees. Lightly grease baking dish (1-11/2 qt.)
Heat oil in a skillet over medium heat, and cook the zucchini, onion, 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 casserole dish, and top with remaining cheese.
Bake uncovered 20 minutes or until cheese is melted and bubbly.
Number of Servings: 4
Recipe submitted by SparkPeople user SHIRL71847.
Preheat oven to 350 degrees. Lightly grease baking dish (1-11/2 qt.)
Heat oil in a skillet over medium heat, and cook the zucchini, onion, 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 casserole dish, and top with remaining cheese.
Bake uncovered 20 minutes or until cheese is melted and bubbly.
Number of Servings: 4
Recipe submitted by SparkPeople user SHIRL71847.
Nutritional Info Amount Per Serving
- Calories: 438.5
- Total Fat: 32.3 g
- Cholesterol: 39.5 mg
- Sodium: 695.0 mg
- Total Carbs: 33.9 g
- Dietary Fiber: 17.9 g
- Protein: 17.5 g
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