Cheesy Zucchini and Rice Casserole
- 1 lb lean ground beef
- 2 large zucchini, sliced into half moons
- ¼ cup green onion, chopped (I used about ⅓ cup)
- 2 tsp salt
- ¼ tsp garlic powder
- 2 tsp chili powder
- 1 tsp cumin
- 1 (7 oz) can green chilis, undrained
- 3 cups cooked white rice (1 cup uncooked rice yields 3 cups cooked)
- 1 cup light sour cream
- 2 cups Pepper Jack cheese, shredded and divided
- 1 large tomato or 6 cherub tomatoes, sliced (I omitted these)
- ground black pepper, to taste
How to Make It
- Preheat oven to 350°F.
- Sauté ground beef, zucchini, green onion, and spices in extra-large skillet until meat browns and veggies are crisp tender. Drain grease.
- Add green chilis, rice, sour cream, and 1 cup Monterey Jack; stir to combine.
- Grease a 9″x13″ baking dish with non-stick cooking spray. Pour the meat and rice mixture into the dish. Bake for 20 minutes or until hot and bubbly. (If you are excluding the tomatoes like I did, top the casserole with the remaining cheese before you stick it in the oven and skip the last step.)
- Top with remaining Pepper Jack, sliced tomatoes, and pepper to taste. Return to oven until cheese melts and tomatoes are hot – about 5 minutes.
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