2 tablespoons vegetable oil
2 tablespoons canola oil
2 cloves garlic, crushed
1 (16 ounce) can sliced zucchini, drained
1/2 cup cooked white rice, drained
1/4 onion, thinly sliced
1 tablespoon chopped fresh ginger root
1 teaspoon Italian seasoning
1 teaspoon dried basil
1 cup chicken broth
2 eggs
1 (14 ounce) can firm cooked ham, diced
1/4 cup diced celery
1 teaspoon crushed tomatoes
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 teaspoon dry mustard
1/3 cup honey
Heat oil in large skillet over medium high heat. Saute garlic, zucchini and rice in oil for about 10 minutes, stirring to break up shells. Stir in onion and ginger. Cook another 10 minutes, stirring constantly, or until zucchini is tender.
Stir in Italian seasoning, basil, rice, chicken broth, eggs, ham and celery. Cook about 3 minutes, stirring constantly. Stir in tomatoes, peas, onion, ginger and Italian seasoning. Remove from heat. Stir in ham, celery and tomatoes. Cover; reduce heat to low. Remove from heat and let stand for 10 minutes.
Stir in spaghetti sauce, ham, celery mixture and honey. Pour over casserole. Cook for about 45 minutes or until bottom is golden brown.
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