Monterey Zucchini
- Ready In:
- 50mins
- Ingredients:
- 12
- Serves:
-
4
ingredients
- 453.59 g monterey jack cheese, sliced thin
- 3 medium zucchini
- 236.59 ml rice, uncooked
- 1 can green chili, cut lengthwise
- 1 large tomatoes, sliced
- 473.18 ml sour cream
- 29.58 ml green peppers, chopped
- 29.58 ml green onions, chopped
- 4.92 ml oregano
- 4.92 ml garlic salt
- parsley (optional)
- 226.79 g fresh mushrooms, sliced
directions
- Cook rice according to package instructions.
- Preheat oven to 350 degrees F.
- Slice and parboil zucchini (about 5 minutes, drain well).
- Slit and seed chilies.
- Place rice on bottom of greased 13 x 9 inch casserole.
- Place chilies on rice and then cheese slices (saving some for the top).
- Layer with zucchini, then mushrooms, then tomato.
- Mix sour cream, green pepper, green onion and seasonings together.
- Spread on top of the tomato.
- Place remaining cheese slices on top and sprinkle with parsley.
- Bake 30 to 40 minutes.
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RECIPE SUBMITTED BY
Mimi22
Kingston, Tennessee