Baked Herb Zucchini

Photo: psfreeman

Recipe adapted from Allrecipes by Mary Younkin, Barefeet in the Kitchen.

Yield: 4 servings
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  • 1/3 cup(s) uncooked Jasmine rice
  • 2/3 cup(s) water
  • 1 tablespoon(s) extra virgin olive oil
  • 1 1/2 pound(s) zucchini and other summer squash
  • 1/2 cup(s) sliced green onions
  • 2 clove(s) garlic
  • 1 teaspoon(s) salt
  • 1/2 teaspoon(s) basil
  • 1/2 teaspoon(s) paprika
  • 1/2 teaspoon(s) oregano
  • 1 1/2 cup(s) seeded and chopped tomatoes
  • 1 cup(s) medium cheddar cheese, shredded


  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.
November 2013

This recipe is a personal recipe added by psfreeman and has not been tested or endorsed by MyRecipes.

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