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Cook'n with Betty Crocker 
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Italian Zucchini Bake |
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Serves: 6 Print this Recipe1 1/2 pounds zucchini 2 tablespoons vegetable oil 1 cup green onions, sliced 1 clove garlic pressed 1 1/2 cups stewed tomatoes 1 teaspoon garlic salt 1/2 teaspoon basil 1/2 teaspoon oregano 1/2 teaspoon paprika 1 cup white rice, cooked 2 cups cheddar cheese soup sharp, shredded Cut zucchini into 1/4 -inch cubes (about 5 cups). In large fry pan, heat oil; stir in zucchini, onions, and garlic. Cover and cook for 5 minutes. Remove from heat and mix in tomatoes, garlic salt, basil, oregano, paprika, rice, and l cup of the cheese. Spoon mixture into a shallow 1 1/2 -quart baking dish and sprinkle with remaining 1 cup cheese. Bake, uncovered, at 350 degrees F. for 25 minutes. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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