Charly'S Crazy Zucchini Casserole

• 1/3 cup uncooked long grain white rice
• 2/3 cup water
• 2 tablespoons vegetable oil
• 1 1/2 pounds zucchini, cubed
• 1 cup of chopped sweet onion
• 1 clove garlic, minced
• 1 tablespoon of garlic powder
• 1 tablespoon of italian seasonings
• 1 tablespoon of goya adobo all purpose seasoning
• 1 tablespoon of organo
• 1 tablespoon of paprika
• and salt and pepper to taste
• 8 oz of petite minced tomatoes
• 8 oz of winsconsin, vermont, cheddar cheese
• 1/4 cup of bacon crumbles

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a shallow 1 1/2 quart casserole dish.
2. Heat the oil in a skillet over medium heat, and cook the onions until transparent then add the garlic for 5 minutes. then add the zucchini, cook until tender. season with salt, pepper, organo, paprika,italian herbs,garlic powder and the goya seasoning.
3. Combine the rice and water in a saucepan, and bring to a boil. Reduce heat to low, cover, and simmer 10 minutes, I didn't want the rice to get overcooked because its all going into the oven.
4. Mix in the half cooked rice, tomatoes, and 1 cup cheese. Continue to cook and stir until heated through. Transfer to the prepared casserole dish. Top with remaining cheese.
5. Bake for 25 to 30 minutes or until cheese is all melted and gooey.

long grain white rice, water, vegetable oil, zucchini, sweet onion, clove garlic, garlic, italian seasonings, organo, paprika, salt, tomatoes, winsconsin, bacon crumbles

Taken from www.epicurious.com/recipes/member/views/charlys-crazy-zucchini-casserole-50029893 (may not work)