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Prep Time: 25 Minutes Cook Time: 20 Minutes |
Ready In: 45 Minutes Servings: 8 |
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this is my take on a cheesy zucchini bake that my grandma use to make, granted its not exact but its pretty close given my diet restrictions Ingredients:
4 veggie burgers (garden veggie burgers are best) |
3 cups zucchini, sliced |
1/2 cup onion, chopped |
1 tablespoon canola oil |
1/2 teaspoon salt |
1/2 teaspoon garlic powder |
1 teaspoon chili powder |
1 (4 1/2 ounce) can green chilies, chopped |
2 cups cooked rice |
1/2 cup tofutti sour cream (or any tofu sour cream) |
1 cup monterey jack-style soy cheese, divided |
1 large tomato, thinly sliced |
1/2 cup parmesan soy cheese, flavored |
Directions:
1. Cook rice according to package directions (for a better taste don't use instant or minute rice).
2. In a large frying pan saute veggie burgers, zucchini, and onions in canola oil.
3. Remove from heat and stir in salt, garlic powder, chili powder, chilies, rice, tofutti sour cream, and 1/2 cup of the Monterey Jack soy cheese.
4. Place in shallow 2 1/2-quart casserole dish coated with vegetable cooking spray.
5. Top with tomato slices and sprinkle with remaining soy cheese.
6. Bake at 375° F for 20 minutes uncovered or until hot in the center. Serve immediately.
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