Zucchini Herb Casserole

Today, I continue to chronicle this week's effort to lose the few pounds I gained while in Missouri. For my dinners this week, I made a Zucchini Herb Casserole, which contains just under 400 calories per dinner-sized serving. I also went light on the cheese, using only about 1.5 cups instead of 2. The other changes I made was using about 1/2 cup of rice and cooking it in a rice cooker instead and using more salt and herbs. I was very happy with the end result, though next time I might add a little mushroom!

ZUCCHINI HERB CASSEROLE

Ingredients:

• 1/2 cup uncooked long grain white rice
• 2 tablespoons vegetable oil
• 1 1/2 pounds zucchini, cubed
• 1 cup sliced green onions
• 2 cloves garlic, minced
• 2 teaspoons garlic salt
• 1 teaspoon basil
• 1 teaspoon sweet paprika
• 1 teaspoon dried oregano
• 1 1/2 cups seeded, chopped tomatoes
• 1.5 cups shredded sharp Cheddar cheese, divided

Directions:

1. Cook rice in rice cooker.
   
2. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a shallow 1 1/2 quart casserole dish.
3. 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 half of the cheese. Continue to cook and stir until heated through. Transfer to the prepared casserole dish. Top with remaining cheese.
4. Bake uncovered 20 minutes, or until cheese is melted and bubbly.

Yields: 6 side dish servings (4 dinner-size servings)

Links:
http://allrecipes.com/Recipe/Zucchini-Herb-Casserole/Detail.aspx