1 1/2poundszucchini and other summer squashsliced thin
1/2cupsliced green onions
2clovesgarlicminced
1teaspoonkosher salt
1/2teaspoonbasil
1/2teaspoonpaprika
1/2teaspoonoregano
1 1/2cupsseeded and chopped tomatoes
1cupmedium cheddar cheeseshredded
Instructions
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 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!