• Recipes
  • Travel
  • Life
  • The Little Things
  • ABOUT
  • Contact
  • Recipes
  • Travel
  • Life
  • The Little Things
  • ABOUT
  • Contact

barefeetinthekitchen.com

A family cooking and food blog housing over 1200 recipes with photographs and easy-to-follow instructions.

get the latest in your inbox

Tasty Recipes Straight To Your Email!

You are here: Home » Side Dishes » Baked Herb Zucchini

Baked Herb Zucchini

June 24, 2011 · 3 Comments

This post may contain affiliate links. Please read my disclosure policy.

Baked Herb Zucchini recipe by Barefeet In The Kitchen

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!

Print
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!

 

get the latest in your inbox

Tasty Recipes Straight To Your Email!

Filed Under: Side Dishes, Vegetables Tagged With: Rice, Squash

Previous article:
« Way Too Hot Chili Oven Fries
Next article:
How To Dehydrate Bell Peppers »

About Mary Younkin

Hi, I’m Mary. I’m the author, cook, photographer, and travel lover behind the scenes here at Barefeet In The Kitchen. I'm also the author of three cookbooks dedicated to making cooking from scratch as simple as possible.

Comments

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

  1. Kim Honeycutt says

    April 20, 2014 at 12:48 am

    This does sound good to use up those summer squash that will come all at once. Pinning it!

    Reply
  2. Jennifer Hodges says

    May 11, 2014 at 8:35 pm

    Do you mince the garlic?

    Reply
    • Mary says

      May 11, 2014 at 10:26 pm

      yes, you do! I'll make a note on the recipe. Thanks, Jennifer!

      Reply

Sign Up Here for FREE recipes!

archives

search

home · about · work with me · disclosure & privacy policy

Copyright ©2019, barefeetinthekitchen.com. All Rights Reserved. Design by Pixel Me Designs


Barefeet In The Kitchen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.

Please respect my work, recipes and photographs. If you do use a recipe in your own writing, please give proper credit and link back to the original post.

Proud Member of:
Mediavine Publisher Network
Food Innovation Group: Bon Appetit and Epicurious