Zucchini is best when it is picked while still small – no longer than about 8 inches. It’s more tender that way, and has less seeds. Larger zucchini 10-12” is better for stuffing, as in Greek Stuffed Zucchini or Mary O’Hara’s Minnesota Zucchini Boats.
The flavors in this casserole (or “hot dish” if you’re from the Midwest) are wonderful, and this dish is sure to become a family favorite.
South of the Border Zucchini Bake
1 pound lean ground beef
1 finely chopped medium onion
1 clove garlic, finely chopped
1/2 teaspoon salt
2 teaspoons chili powder
1/2 teaspoon freshly ground black pepper
3 medium zucchini, quartered lengthwise and cut into 1” chunks
1 4 oz. can diced green chilies
3 cups cooked rice
1 cup sour cream
2 cups shredded cheddar jack cheese
3 Roma tomatoes, sliced
- Brown the ground beef, onion, and garlic in a large skillet;
- Add the salt, chili powder, and zucchini.
- Stir until the zucchini is heated through, but not cooked.
- Stir in the green chilies, rice, sour cream and 1 cup of the cheese.
- Transfer the mixture to a 2 quart casserole dish;
- Arrange the tomato slices on top and sprinkle with the remaining cheese.
- Bake in a preheated 350° oven for 20-30 minutes or until hot and bubbly.
Amount Per Serving
Calories 555 Calories from Fat 293
Percent Total Calories From:
Fat 53% Protein 21% Carb. 26%
Nutrient Amount per Serving
Total Fat 33 g
Saturated Fat 15 g
Cholesterol 108 mg
Sodium 503 mg
Total Carbohydrate 36 g
Dietary Fiber 1 g
Sugars 0 g
Protein 29 g
Vitamin A 26% Vitamin C 30% Calcium 0% Iron 21%