Summertime Zucchini Bake Wednesday, June 18, 2012


3 cups sliced zucchini
1/2 cup chopped onion
8 oz fully cooked ham, cubed
1 TBSP vegetable oil
1/2 tsp salt
1/2 tsp garlic powder
1 tsp chili powder
1 can (4 1/2 oz.) chopped green chilies
2 cups cooked rice
1/2 cup reduced fat sour cream
1 cup shredded Monterey Jack cheese, divided
1 large tomato, thinly sliced
1/2 cup grated Parmesan cheese


In large skilled, saute zucchini, and onions in oil. Add ham and cook to heat through. Remove from heat. Stir in salt, garlic powder, chili powder, chilies, rice, sour cream, and 1/2 cup of the Monterey Jack cheese. Place in shallow 2 1/2-quart casserole dish coated with vegetable cooking spray. Top with tomato slices and sprinkle with remaining cheese. Do not cover. Bake at 375 deg about 25 to 30 minutes or until hot through. Serve immediately.


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