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Monday, July 30, 2012

Frankly Food Porn: Zucchini Herb Casserole


When someone talks about growing zucchini, I almost always chuckle inside. When I was a kid, my father planted zucchini for the first time. Apparently he didn't know what many already know... about the bounty it produces. He planted eight hills! We had zukes all over our house... ground up for zucchini bread, zucchini cake, zucchini relish, fried zucchini, and on and on and on!

Well, if you have some of that pesky, extra zucchini harvest this year, here's a great recipe for some of it. Often, I'll saute zucchini with yellow squash, onions and garlic for a quick veggie side. Sometimes, I'll grill slices of the same, with some eggplant for a good summer dish with a grilled chicken breast or steak. This weekend, I found the recipe for this zucchini herb casserole on All Recipes. Give it a try!

Zucchini Herb Casserole

1/3 C. uncooked long grain rice
2/3 C. water
2 Tblsp. vegetable or olive oil
1 1/2 lb. zucchini, cubed
1 C. green onions, sliced
1 clove garlic, minced
1 1/4 tsp. garlic salt
1/2 tsp. basil
1/2 tsp. sweet paprika
1/2 tsp. dried oregano
1 1/2 C. chopped seeded tomatoes
2 C. shredded sharp cheddar cheese, divided

1.  Combine the rice and water in a saucepan, and bring to a boil. Reduce heat, cover, and simmer 
     approximately 20 minutes, or until tender. 
2.  Preheat oven to 350 degrees and lightly grease a 1 1/2 quart casserole or baking dish. 
3.  Heat the oil in a large skillet or saute pan over medium to medium high heat. Cook the zucchini, green 
     onions, and garlic for about 5-10 minutes, or until tender. Season with the garlic salt, basil, paprika, and 
     oregano.
4.  Stir in the cooked rice, tomatoes, and 1 C. of the cheese. Continue cooking until heated through. 
5.  Transfer to the casserole dish and top with remaining 1 C. of cheese. 
6.  Bake in the oven for 20 minutes, and the cheese is melted and bubbly. 

Frank's Notes:
1.  You can use a rice of your choice. We used brown rice. Just prepare it according to package directions. I think I used about 1 - 1 1/2 cups. 
2.  I would use a little black pepper for seasoning, as well as the herbs and garlic salt. You could even use 
     cayenne to give it a slight kick. 


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