Baked Herb Zucchini

We had a great harvest from the garden this morning and I wanted a dish that would be a bit more substantial than simply sauteing or roasting, without being heavy or too filling. It was well over 100 degrees here today and a heavy dish just didn't appeal. This was even better than I had hoped to find.

My entire family ate this for dinner and really liked it. I am already looking forward to making this again with different vegetables and possibly some meats as well. My non-squash-loving son even requested the leftovers for breakfast. I'm calling this a huge hit!

Baked Herb Zucchini
Recipe adapted from Allrecipes

1/3 cup uncooked Jasmine rice
2/3 cup water
1 tablespoon extra virgin olive oil
1 1/2 pounds zucchini and other summer squash
1/2 cup sliced green onions
2 cloves garlic
1 teaspoon salt
1/2 teaspoon basil
1/2 teaspoon paprika
1/2 teaspoon oregano
1 1/2 cups seeded and chopped tomatoes
1 cup medium cheddar cheese, shredded

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.

Click here for printable recipe