Monterey Zucchini Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 1/2c long grain white rice(to make 3c cooked rice for recipe)
1 7oz can chopped green chilies, drained
1 lb good quality Monterey Jack cheese (or Fontina) from deli, coarsely grated
3 med zucchini, parboiled about 1 min, cooled, sliced 1/4in thick
3 large homegrown tomatoes, peeled & sliced
2cp good quality sour cream (not low fat or "light")
1 tsp dried oregano (or 3T chopped fresh marjoram)
1-2 tsp garlic salt
4T chopped green pepper
4 T chopped green onion
2 T chopped flat leaved parsley
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Directions: |
Directions:Cook rice--just until barely tender--in water that has been seasoned with 1/2- 3/4 tsp salt. Drain & measure 3 cp. Place in 9x13 in casserole (3 qt rectangle). Add layer of drained, chopped chilies. Cover with 1/2 of grated cheese. Place zucchini slices over cheese & top with tomato slices. Mix sour cream with oregano, garlic salt, green pepper, onion & parsley. Spoon over top of tomatoes, spreading as evenly as possible. Sprinkle remaining grated cheese over top of sour cream mixture. Bake at 350º about 30 minutes, or until bubbly. |
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Personal
Notes: |
Personal
Notes: Minnesotans call this a "hot dish"--not a casserole, the term I heard growing up. This is recipe from a Minnesota friend, who prepared it in August, when the zucchini and tomatoes FINALLY come in.
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