Got a winner here: Italian Herb Zucchini skillet

Hubby and I liked this Italian Herb Zucchini skillet a whole lot. It was a real treat—cubed fresh zucchini, tomatoes, and green onions stirred into cooked rice and seasoned with lots of good herbs and laced together with Cheddar cheese.

Seems as though lately all our dishes have been highly colorful, but that’s always a sign of fresh, healthy ingredients. This skillet was a meal in itself. I cut up a large avocado and sprinkled a few grapes as extras on the plate, served up a big spoonful of the zucchini dish, and we were in business. This has been our dinner for the past two nights. I’m sure it will be on our favorites list for more meals.

Italian Herb Zucchini

2 cups cooked brown rice

2 tablespoons olive oil

5 cups zucchini, cut into 1/2-inch cubes

1/2 cup green onions, sliced

1 teaspoon garlic clove, minced

1 teaspoon garlic powder

1/2 teaspoon basil, dried (I used fresh basil)

1/2 teaspoon sweet paprika

1/2 teaspoon oregano, dried

1 (14.5-ounce) can tomatoes, diced, drained and rinsed (I used the no-salt-added variety)

1 cup reduced-fat Cheddar cheese

Heat the oil in a large skillet over medium heat. Cook the zucchini, green onions, and garlic for 5 minutes or until tender. Season with garlic powder, basil, paprika, and oregano. Mix in cooked rice, tomatoes, and 1 cup cheese. Continue to cook and stir until the mixture is heated through. Makes 15 1/2-cup servings. (Source: Chickasaw Nation Nutrition Services)

Italian Herb Zucchini

2 cups cooked brown rice

2 tablespoons olive oil

5 cups zucchini, cut into 1/2-inch cubes

1/2 cup green onions, sliced

1 teaspoon garlic clove, minced

1 teaspoon garlic powder

1/2 teaspoon basil, dried (I used fresh basil)

1/2 teaspoon sweet paprika

1/2 teaspoon oregano, dried

1 (14.5-ounce) can tomatoes, diced, drained and rinsed (I used the no-salt-added variety)

1 cup reduced-fat Cheddar cheese

Heat the oil in a large skillet over medium heat. Cook the zucchini, green onions, and garlic for 5 minutes or until tender. Season with garlic powder, basil, paprika, and oregano. Mix in cooked rice, tomatoes, and 1 cup cheese. Continue to cook and stir until the mixture is heated through. Makes 15 1/2-cup servings. (Source: Chickasaw Nation Nutrition Services)