Today is a delicious zucchini casserole dish.
I don't often cook with zucchini, but this recipe is a delicious addition to any meal.
And I love that it has green chili peppers in it since they are a staple in our house :)
So for this tasty zucchini, rice, and tomato casserole you are going to need:
1 cup uncooked long grain rice
3 medium zucchini, cut into 1/8-inch slices
1 can (4 ounces) chopped green chilies (I used 4 fresh roasted chilies)
4 cups (16 ounces) shredded Monterey Jack or Cheddar cheese, divided
2 cups (16 ounces) sour cream
2 tablespoons chopped onion, optional
1 tablespoon fresh parsley
2 teaspoons salt
1 teaspoon dried oregano
1/2 teaspoon ground black pepper
1 large tomato, sliced
Cook rice according to package directions.
In a saucepan, cook zucchini in 1 in. of water until crisp-tender;
drain and set aside.
In a bowl, combine the sour cream, chilies, onion, parsley, salt, oregano, and pepper.
Place rice in a greased shallow 3-qt. baking dish.
Sprinkle 1 1/2 cups of cheese onto the rice.
Spread the sour cream mixture over the cheese.
Layer with zucchini and tomato.
Sprinkle with remaining cheese.
Spray a piece of aluminum foil with cooking spray (this keeps the cheese from sticking)
and cover the dish.
Bake at 350 degrees F for 30 minutes.
Uncover and bake for 5 - 10 minutes longer or until heated through and cheese is melted.
Enjoy your Thursday, friends!