Italian Zucchini Bake

Italian Zucchini Bake
Adria Higginson

2 T. vegetable lil
1 ½ lbs zucchini, cut into ¼ inch cubes (5 cups)
1 cup sliced green onion
1 clove garlic, pressed
1 ½ cups stewed tomatoes
1 tsp. dried basil
½ t. dried oregano leaves
½ t. paprika
1 cup cooked rice
2 cups grated sharp cheddar cheese

Preheat oven to 350 degrees. Heat oil in a 12 inch skillet over medium heat. 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 1 cup cheese. Spoon mixture into a shallow 1 ½ quart baking dish and sprinkle with remaining 1 cup cheese. Bake uncovered for 25 minutes.