Zucchini Herb Casserole

Wow, I just have so much to say today!

Tonight I tried a new recipe found on allrecipes.com (one of my favorite web sites... I am a nerd). It was sooo good, a new favorite! I usually don't like to cook things with too many ingredients. I prefer simplicity. But, I had most of these things in the house already.

3/4 cup uncooked brown rice
1-1/2 cups water
2 tablespoons extra virgin olive oil
2-3 zucchinis, cubed
1 clove garlic, minced
1-1/4 teaspoons garlic salt
1/2 teaspoon basil
1/2 teaspoon sweet paprika
1/2 teaspoon dried oregano
1 can diced tomatoes (next time I may try 1-1/2 cups fresh diced tomatoes)
1 cup shredded cheese

DIRECTIONS
Combine the rice and water in a saucepan, and bring to a boil. Reduce heat to low, cover, and simmer 20 minutes, until rice is tender.

Preheat oven to 350 degrees F. Lightly grease a shallow 1 1/2 quart casserole dish.

Heat the oil in a skillet over medium heat, and cook the zucchini and garlic 5 minutes, or until tender. Season with garlic salt, basil, paprika, and oregano.

Mix in the cooked rice, tomatoes, and cheese. Continue to cook and stir until heated through. Transfer to the prepared casserole dish. Bake uncovered 20 minutes, or until cheese is melted and bubbly.



I tried a little bit of this before I put it in the oven, and I think it was just as good. Next time I'll save time and serve it right out of the skillet.