Zucchini Herb Casserole

1/3 c uncooked long grain white rice
2/3 c water
2 T veg. oil
1 ½ pounds zucchini, cubed
1 c sliced green onions
1 clove garlic, minced
1 ¼ tsp garlic salt
½ tsp basil
½ tsp sweet paprika
½ tsp dried oregano
1-½ cups chopped tomato
2 c shredded cheese
Combine the rice and water in a saucepan, and bring to a boil. Reduce heat to low, cover, and simmer 20 min, until rice is tender.
Preheat oven to 350. Lightly grease a shallow 1-½ quart casserole dish.
Heat the oil in a skillet over med heat and cook the zucchini, onions, and garlic 5 min or until tender. Season with garlic salt, basil, paprika, and oregano. Mix in the cooked rice, tomatoes and 1 cup of cheese. Continue to cook and stir until heated through. Transfer to the prepared casserole dish. Top with remaining cheese. Bake uncovered 20 min. or until cheese is melted and bubbly.