2 tablespoons olive oil
1 small sweet onion, diced
1 1/2 pounds zucchini, cubed
1 clove garlic, minced
2 tomatoes, seeded and chopped
1/2 teaspoon dried basil
1/2 teaspoon paprika
1/2 teaspoon dried oregano
1/2 teaspooon salt
1/2 teaspoon ground black pepper
1 cup cooked long grain brown rice
2 cups shredded mozzarella cheese, divided

6, 1 1/2 cup servings


Preheat oven to 350 degrees F. Lightly grease a shallow 1 1/2-quart casserole dish. Heat oil in a large skillet or pot over medium heat. Sauté onion for 3 minutes until slightly softened. Add the zucchini and garlic and cook for 5 to 7 minutes, or until slightly tender. Add tomatoes and allow to heat through, about 2 minutes.
Add basil, paprika, oregano, salt, pepper, and rice and stir to combine. Turn off heat, and fold in 1 cup of cheese. Transfer to the prepared casserole dish, and top with the remaining cheese. Bake uncovered for 20 minutes, or until cheese is melted and bubbly.

Nutritional Analysis: 
220 calories
12g fat
5g saturated fat
0g trans fat
20mg cholesterol
450mg sodium
17g carbohydrate
3g fiber
4g total sugars
0g added sugars
12g protein

Tomato Zucchini Herb Bake

Kentucky Proud Project
County Extension Agents for Family and Consumer Sciences 
University of Kentucky, Dietetics and Human Nutrition Students

May, 2020

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