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Monterey Zucchini Casserole (Maureen's) Recipe

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This recipe for Monterey Zucchini Casserole (Maureen's) is from Lobb Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 cup rice (3 cups cooked)
1 - 7oz can green chilis, or 2 - 4oz cans, drained, and chopped (or cut in strips)
1 lb Monterey Jack cheese, shredded. Divide into two halves.
3 medium zucchini, parboiled for 5 minutes and sliced 1/4 inch across
3 large tomatoes, peeled and thinly sliced.

2 cups sour cream
1 tsp oregano
1 tsp garlic salt
4 tbsp chopped green pepper (1 pepper)
4 tbsp chopped scallions, including tops and white bottoms
1 tbsp chopped parsley
Directions:
Directions:
Preheat oven to 350º
Grease or oil a 9x13 casserole dish

Place the cooked rice in the baking dish.
Next add a layer of drained chilis, chopped or in strips
Cover with half the cheese (1/2 lb)
Place the zucchini slices over the cheese, and top with the tomato slices.

Mix the sour cream with the oregano, garlic salt, green peppers, onion and parsley.
Spoon this mixture over top of the casserole, spreading it out as much as possible.
Sprinkle the remaining shredded cheese over top of the sour cream.

Bake uncovered in the moderate oven about 30 mintes, or until bubbly hot.
This can be refrigerated after all the ingredients are assembled in the baking dish. Just add about 15 minutes extra to the baking time when chilled.

 

 

 

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