California Zucchini Bake

Ingredients

• 1 lb lean ground beef
• 3 medium zucchini, thinly sliced
• ¼ cup sliced green onions with tops
• 2 tsp salt
• ¼ tsp garlic powder
• 2 tsp chili powder
• 7 oz 1 can green chiles, chopped
• 3 cup cooked rice
• 1 cup dairy sour cream
• 2 cup grated Monterey Jack cheese, divided
• 1 large fresh tomato, sliced
• salt and pepper to taste

Method

1. Cook the beef, zucchini, onions and seasonings in a lightly greased skillet until the meat is no longer pink and the vegetables are tender crisp, stirring frequently. Add the green chiles, rice, sour cream and 1 cup cheese.
2. Turn into a buttered shallow 2-quart casserole. Arrange the tomato slices on top. Season with salt and pepper. Top with the remaining cheese.
3. Bake at 350 degrees for 20 to 25 minutes.

Notes

Yield: 6 to 8 servings. To freeze: spoon the zucchini mixture into a casserole. Wrap and freeze. Thaw. Arrange the tomato slices on top. Season with salt and pepper. Sprinkle with the remaining cheese. Bake as directed.

Original card

The recipe above was transcribed from this scan of Vera’s original card.

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