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Zucchini Herb Casserole

Zucchini Herb Casserole


5 cup (1 pound) fresh zucchini, cubed
1-2 clove garlic, pressed
2 cup green onions, finely sliced
2 tablespoon oil
1 cup cooked rice
2 medium tomatoes, chopped
1-1/4 teaspoon garlic salt
1/2 teaspoon paprika
1/2 teaspoon oregano
1/2 teaspoon basil


Heat oil in a large cooking pan, and stir in zucchini, garlic, and onions. Cover and cook 5 minutes or until vegetables begin to soften slightly. Remove from heat. Add tomatoes, rice, garlic salt, paprika, oregano, and basil. Mix, then spoon into baking dish. Bake uncovered in 350F degree oven for 30 minutes.

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