Tomato Zucchini Herb Bake

Ingredients:

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

Yield:

6, 1 1/2 cup servings

Directions:

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.