Zucchini Rice Casserole

I have been away in North Idaho escaping, enjoying the sun and relaxation.  Bliss.    I am always anxious to get back home though, and this time was no different.  I missed my family, and I missed my kitchen!!  Eating out with no many no's on the list is a real pain, as I am sure many of you can relate.  I came back to even more zucchinis, and loads of beans...so look forward to some of my favorite recipes with these vegetables!  This recipe was one I discovered on allrecipes.com.  I love this site.  It is so helpful as a springboard of ideas.  I have to "Tessify" the majority of the recipes, but that is the fun part....for me!  I changed this one by adding some more spices, changing the cheese and changing to brown rice for more nutrition.  This one could easily make a good vegetarian meal with some additional protein, but my family uses it as a side dish.  Lots of people have tried this, and it always goes over well.

1-1 1/2 cups cooked brown rice
2 tablespoons vegetable oil
1 1/2 pounds zucchini, cubed
1 cup sliced green onions
1 clove garlic, minced
1 1/4 teaspoons garlic salt
1/2 teaspoon basil
1/2 teaspoon paprika (I have used Hungarian and smoked, both were good)
1/2 teaspoon dried oregano
1 1/2 cups chopped tomatoes
1 cup (or more) shredded Cheddar Cheese Style Daiya Cheese, divided

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 11 X 17 baking dish.
Heat the oil in a skillet over medium heat, and cook the zucchini, green onions, and garlic 5 minutes, or until tender. Season with garlic salt, basil, paprika, and oregano. Mix in the cooked rice, tomatoes, and 1/2 cup cheese. Continue to cook and stir until heated through. taste and adjust seasonings to your personal tastes.  Transfer to the prepared casserole dish. Top with remaining cheese.
Bake uncovered 20 minutes, or until cheese is melted and bubbly.