California Zucchini Bake Recipes

CALIFORNIA ZUCCHINI BAKE

California Zucchini Bake image

This dish is a favorite from my mother-in-law and was a great way to get our kids to eat veggies when they were young. We recently stumbled across the recipe and fixed it again. Still as delicious as we remembered it.

Provided by Doug2

Categories Meat

Time 45m

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

1 lb lean ground beef
3 medium zucchini, thinly sliced
1/4 cup green onions with top, sliced
2 teaspoons salt
1/4 teaspoon garlic powder
2 teaspoons chili powder
7 ounces diced green chilies
3 cups cooked rice
1 cup sour cream
2 cups monterey jack cheese, shredded
1 large tomatoes, sliced
salt and pepper

Steps:

Saute beef, zucchini, onions and seasonings in large, greased skillet until meat is no longer pink and vegetables are tender crisp, stirring frequently.
Add green chilies, rice, sour cream and 1 cup of the cheese.
Pour into a 9 x 13 casserole.
Arrange tomato slices on top.
Season with salt and pepper.
Top with remaining cheese.
Bake at 350 degrees for 20 to 25 minutes.

Nutrition Facts : Calories 509.1, Fat 27.6, SaturatedFat 15.4, Cholesterol 99.5, Sodium 1459, Carbohydrate 35.5, Fiber 2.6, Sugar 4, Protein 29.7

ZUCCHINI, CALIFORNIA ZUCCHINI BAKE RECIPE

Zucchini, California Zucchini Bake Recipe image

Provided by lknowles

Number Of Ingredients 11

Ingredients

1/4 Cup Green Onions, Sliced
3 Cups Rice, Cooked
1/4 Tsp Garlic Powder
1 Cup Sour Cream
2 Tsp Chili Powder
2 Cups Cheese, Shredded
1 Lb ground Beef
1 Tomato, Sliced
3 Medium Zucchini, Sliced
1 Can Diced Green Chilies (4 Oz)
To Taste Salt & Pepper

Steps:

Sauté beef,zucchini,onion,salt, 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 of the cheese. Turn into a greased shallow 2 quart casserole. Arrange tomato slices on top. Season with salt and pepper, and top with remaining cheese. Bake at 350 degrees 25 to 30 minutes or until cheese browns. Per Serving: 834 Cal (58% from Fat, 24% from Protein, 18% from Carb); 50 g Protein; 53 g Tot Fat; 29 g Sat Fat; 18 g Mono Fat; 2 g Poly Fat; 37 g Carb; 1 g Fiber; 538 mg Sodium; 186 mg Cholesterol; AccuPoints = 20.9; Exchanges = 2 Starch - 1½ Milk - 6½ Lean Meat - 11½ Fat

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