 | | Zucchini Monterey |
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1 lb. Monterey Jack cheese, sliced fairly thin
3 to 4 med. zucchini
1 c. rice, uncooked
1 lg. can whole green chilies
1 lg. tomato, sliced
2 c. sour cream
2 tbsp. green pepper, chopped
2 tbsp. green onion, chopped, mixed
with green pepper
1 tsp. oregano
1 tsp. garlic salt
Parsley |
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| Instructions |
| Cook rice according to package instructions. Slice and parboil zucchini (about 5 minutes, drain well). Slit and seed chilies. Place rice on bottom of greased 13 x 9 inch casserole. Place chilies on rice and then cheese slices (saving some for the top). Layer with zucchini, then mushrooms, then tomato. Mix sour cream, green pepper, green onion and seasonings together. Spread on top of the tomato. Place remaining cheese slices on top and sprinkle with parsley. Bake 30 to 40 minutes at 350 degrees.
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