Or so the recipe was called, I’m not totally sure what was California about it. But the combination of zucchini, rice, soy ground beef, cheese and seasonings made for a nice shot of comfort food that wasn’t as heavy as you might think! (But it helped that I didn’t include sour cream and also cut back on the overall amount of cheese.)
The recipe below is for a much larger/fuller version than I made, and as it stood I only had half of this, any more tonight would have been overkill! The rest is in the fridge for another time soon.
California Zucchini Bake
1 pound of ground beef, lean (as noted, soy beef does the trick just fine)
1 Tomato, sliced
3 zucchini, sliced thin
Salt & pepper
4 ounces of green chilies, diced
1/4 cup of green onions, sliced
3 cups of rice, cooked
1/4 teaspoon of garlic powder
1 cup of sour cream
2 teaspoons of chili powder
2 cups of cheese, shredded
Sauté the beef, zucchini, onion, salt, garlic powder and chile powder in a lightly greased skillet until the meat in no longer pink and vegetables are tender crisp. stir frequently, add green chiles, rice, sour cream and 1 cup of the cheese. Turn into a greased shallow 2 quart casserole. Arrange the tomato slices on top. Season with salt and pepper, and top with remaining cheese. Bake at 350ºF. for 25 – 30 minutes or until the cheese browns.