Italian Zucchini Casserole
3 medium zucchini, sliced (6 ½ cups)Pam spray
1 medium onion, sliced
1 garlic clove, minced
1 can diced tomatoes, undrained
1 TBSP minced fresh basil or 1 tsp dried basil
½ tsp dried oregano
½ tsp garlic salt
¼ tsp pepper
2 boxes Rice a Roni Long grain and Wild rice, cooked with 2 cups water.
½ cup grated parmesan cheese
¾ cup shredded Mozzarella cheese
In large skillet, cook zucchini with Pam spray until tender, about 5-6 minutes; drain and set aside. In same skillet, sauté onion and garlic with Pam spray. Add tomatoes, basil, oregano, garlic salt, and pepper; simmer, uncovered, for 10 minutes. Remove from heat; gently stir in rice, zucchini, parmesan AND HALF THE MOZZARELLA. Place in ungreased 13 x 9 baking dish. Cover and bake at 350F for 20 minutes. Uncover and sprinkle with remaining Mozzarella cheese. Return to oven for 10 minutes or until golden brown.