Zucchini, Zucchini, Zucchini

Do you have a zucchini plant in your garden growing abundantly well? Are neighbors leaving it at your doorstep and running? Had enough zucchini bread yet? If you are suffering from 'zucchini abundance' and not sure what to do with it, like I am, then tune in and I will be posting a new zucchini recipe each day. My family might get tired of the zucchini but by golly they are going to do it for Mom. Here is what we are having for dinner tonight:

Zucchini, Chicken, and Rice Casserole

Ingredients:

* 4 tbsp. vegetable oil, divided
* 2 cups onions-chopped
* 1 garlic clove-minced
* 3 cups zucchini-diced
* 2 cups mushrooms-sliced
* 3 cups chicken-cooked & diced
* 1 cup uncooked brown or white rice
* 2 1/2 cups chicken broth or water
* 1 1/2 tsp. fresh thyme (or 1/2 tsp. dried)
* 1/2 tsp. rosemary
* 1/2 cup grated Parmesan cheese
* salt and pepper
* 2 cups chopped tomatoes
* 1/4 tsp. chili powder

Preparation:
Heat 3 tbsp. of the oil in a large saute pan, and saute 1 cup of the onions with the garlic for 2 minutes. Add the zucchini and mushrooms, and saute for 3 minutes more. Combine the vegetables with the chicken, rice, broth, and spices, and the cheese. Mix and season to taste with salt & pepper. Place this mixture in a greased 9x13 baking dish. Heat the remaining 1 tbsp. oil, and saute the remaining cup of onions for 3 minutes. Add the tomatoes and chili powder. Season to taste with salt and pepper. Spoon the topping over the rice and chicken mixture. Bake at 350 degrees for 1 hour. Serve hot.
Casserole is quick to prepare and can be made up in advance and held until ready to cook in oven.

I hope that most of these ingredients are already in your pantry or growing in your garden. If you are out of chicken it is on sale at Albertson's for $1.99 lb, boneless skinless breasts that is.