Zucchini Herb Casserole

1/3 cup long grain white rice, cooked
2/3 cup water
2 tablespoons oil
1 1/2 pounds zucchini, sliced or cubed
1 cup sliced green onions
1 clove minced garlic
1 1/4 teaspoon salt
1/2 teaspoon basil
1/2 teaspoon sweet paprika
1/2 teaspoon oregano
1 1/2 cup chopped tomatoes
2 cups shredded cheddar cheese

Lightly grease casserole dish. Heat oil in skillet. Cook zucchini, onions, and garlic for 5 minutes. Add basil, salt, paprika, and oregano. Mix in cooked rice, tomatoes, and 1 cup of the cheese. Cook and stir until heated throughout. Transfer to casserole dish. Top with remaining cheese.

Bake uncovered 20 minutes, or until cheese is melted and bubbly.

Comments: I used green and yellow zukes (squash, whatever) and doubled the cheese. Turned out well :) Took this to a Thanksgiving shindig and came home with an empty dish, so someone liked it. Relatively good for you...well, except for all the cheese. I'm having a hard time remembering where I found this one, but it was tasty.