Baked Herb Zucchini


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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!

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Baked Herb Zucchini

Recipe adapted from and with thanks to
Servings: 6 servings


  • 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 kosher 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


  • 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.
  • 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 ½ - 2 quart casserole dish and top with the cheddar cheese. Bake uncovered for 20 minutes, or until the cheese is melted and bubbling. Enjoy!
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Mary Younkin

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.

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