WHAT'S FOR A SIDE DISH? SUMMER SQUASH & RICE CASSEROLE

serves 6

1/3 C uncooked white rice

2/3 C water

 2 T olive oil

1 1/2 lbs cubed zucchini, pattipan or other summer squash

1 C chopped onions

2 cloves minced garlic

1 1/4 t garlic salt

1/2 t basil

1/2 t paprika

1/2 t oregano

1 can chopped tomatoes, drained (or if you want some spice, 1 can Rotel)

1 C shredded sharp cheddar cheese

3-4 sliced cooked bacon, crumbed

Combine rice and water in saucepan and bring to a boil. Reduce heat to low, cover and simmer 20 minutes or until water is gone and rice is tender. Preheat oven to 350°. Lightly grease a 1 1/2 qt casserole dish. Heat oil in skillet over medium heat. Cook squash, onions and garlic for 5 minutes or until tender. Season with herbs. Min in the cooked rice, bacon & tomatoes. Continue to cook and stir until heated through. Transfer to dish. Top with cheese. Bake uncovered 20 minutes or until cheese is melted and bubbly.