California Zucchini Bake


  • 1 lb. ground beef
  • 3 med. zucchini, thinly sliced
  • 1/4 cup thinly sliced onion
  • 2 tsp. salt
  • 1/4 tsp. garlic powder
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  • 2 tsp. chili powder
  • 3 cups cooked rice
  • 1 can chopped green chilies
  • 1 cup sour cream
  • 2 cups shredded Monterey Jack cheese
  • 1 lg. tomato, sliced
  • salt and pepper


Saute' beef, zucchini, onion, garlic powder and chili powder in a lightly greased skillet until meat is no longer pink and vegetables are tender-crisp. Stir frequently. Add green chilies, rice, sour cream and 1 cup cheese. Turn into a greased, shallow 2 qt. casserole. Arrange tomato slices on top. Season with salt and pepper, to taste. Top with remaining cheese. Bake at 350 degrees F for 20-25 minutes.

By Robin from Washington, IA


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