Zucchini Herb Casserole
Nutritional Info
- Servings Per Recipe: 4
- 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
View full nutritional breakdown of Zucchini Herb Casserole calories by ingredient
Introduction
Celebrate summer with this quick casserole made with zucchini, herb, cheese, and rice. Celebrate summer with this quick casserole made with zucchini, herb, cheese, and rice.Number of Servings: 4
Ingredients
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Per Serving: calories 265, Fat 17.5g, Cholesterol 40mg. Sodium 623mg Totql Carbs. 16.3g. Dietary Fiber 2.0g. Protein 12.3g.
Directions
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.
Member Ratings For This Recipe
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