One of my favorite things is to try new, healthy recipes and have my always willing, but sometimes skeptical husband taste-test them. He’s open to trying something at least once, which I’m very thankful for. So I am going to start featuring a weekly recipe that has been tried and approved by Brad and myself. First up, Zucchini Herb Casserole. With zucchinis and tomatoes in abundance at the farmer’s market and in our backyards, this is a great recipe to use up those extra veggies before winter falls. It’s quick and easy, and makes great left-overs for lunch. Enjoy!
Zucchini Herb Casserole
1 cup cooked rice
2 T oil
3 medium zucchini, cubed
1 cup sliced green onion
1 clove garlic, minced
1 1/4 tsp garlic salt
1/2 tsp basil
1/2 tsp oregano
1 1/2 cups chopped tomato
2 cups shredded cheddar cheese
Preheat oven to 350 degrees F. Lightly grease a casserole dish. Heat oil in skillet over medium heat, and cook zucchini, onions, and garlic for minutes or until tender. Season with garlic salt, basil and oregano. Mix in 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 for 20 minutes, or until cheese is melted and bubbly.
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