Zucchini Herb Casserole

This recipe is a great way to use up zucchini and tomatoes, which always seem to be in plentiful supply as the weather turns hot and the garden gets out of control.  I'll serve it on its own as a weeknight meal, but it also makes a great side dish with some kind of meat hot off the grill!

1 cup uncooked rice
2 cups water
1 tablespoons olive oil
1 1/2 lbs zucchini, cubed
1 cup sliced green onions
1 clove garlic, minced
1 1/4 teaspoons garlic salt
1 teaspoon dried basil
1 teaspoon paprika
1 teaspoon dried oregano
1 1/2 cups seeded, chopped tomatoes
2 cups shredded cheddar cheese

Combine the rice and water in a saucepan.  Bring to a boil, reduce heat to low and simmer, covered for 20 minutes or until rice is done.

Meanwhile preheat the oven to 350 degrees.  Heat the oil over medium heat in a saute pan and cook the zucchini, green onions, and garlic 5 minutes or until tender.

Add the garlic salt, basil, paprika and oregano.  Give it a stir.  Mix in the cooked rice, tomatoes, and 1 cup of the cheese.  Stir until everything is combined and the cheese is melty.

Pour into a 1 1/2 quart casserole dish, and top with the remaining cheese.  Bake uncovered for 20 minutes or until cheese is melted and bubbly.