California zucchini bake

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.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: