Baked Herb Zucchini

We had a great harvest from the garden this morning and I wanted a dish that would be a bit more substantial than simply sauteing or roasting, without being heavy or too filling. It was well over 100 degrees here today and a heavy dish just didn’t appeal. This was even better than I had hoped to find.

My entire family ate this for dinner and really liked it. I am already looking forward to making this again with different vegetables and possibly some meats as well. My non-squash-loving son even requested the leftovers for breakfast. I’m calling this a huge hit!

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Baked Herb Zucchini

Recipe adapted from and with thanks to Allrecipes.com

Servings: 6 servings

Ingredients

• 1/3 cup uncooked Jasmine rice
• 2/3 cup water
• 1 tablespoon extra virgin olive oil
• 1 1/2 pounds zucchini and other summer squash sliced thin
• 1/2 cup sliced green onions
• 2 cloves garlic minced
• 1 teaspoon salt
• 1/2 teaspoon basil
• 1/2 teaspoon paprika
• 1/2 teaspoon oregano
• 1 1/2 cups seeded and chopped tomatoes
• 1 cup medium cheddar cheese shredded

Instructions

1. Combine the rice and water in a small pan and bring to a boil. Reduce heat to low and simmer for approximately 20 minutes, or until rice is tender. Preheat oven to 350 degrees.
2. Heat the olive oil in a skillet over medium heat and cook the garlic, onions and squash for about 5 minutes or until almost tender. Season with the spices and mix in the tomatoes and cooked rice. Continue to cook and stir just until heated through. Transfer to a 1 1/2 - 2 quart casserole dish and top with the cheddar cheese. Bake uncovered for 20 minutes, or until the cheese is melted and bubbling. Enjoy!