Ingredients

• 0.33 cups uncooked long grain white rice
• 0.67 cups water
• 2 tablespoons vegetable oil
• 1.5 pounds zucchini , cubed
• 1 cup sliced green onions
• 1 clove garlic , minced
• 1.25 teaspoons garlic salt
• 0.5 teaspoons basil
• 0.5 teaspoons sweet paprika
• 0.5 teaspoons dried oregano
• 1.5 cups seeded , chopped tomatoes
• 2 cups shredded sharp Cheddar cheese , divided

Instructions

1. 1 Combine the rice and water in a saucepan, and bring to a boil. Reduce heat to low, cover, and simmer 20 minutes, until rice is tender.
2. 2 Preheat oven to 350 degrees F (175 degrees C). Lightly grease a shallow 1 1/2 quart casserole dish.
3. 3 Heat the oil in a skillet over medium heat, and cook the zucchini, green onions, and garlic 5 minutes, or until tender. Season with garlic salt, basil, paprika, and oregano. Mix in the cooked rice, tomatoes, and 1 cup cheese. Continue to cook and stir until heated through. Transfer to the prepared casserole dish. Top with remaining cheese.
4. 4 Bake uncovered 20 minutes, or until cheese is melted and bubbly.

Nutrition per serving