Zucchini, Tomato, Rice Medley

 

 

 

 

 

Ingredients:
4 medium zucchini washed and sliced into 1 inch slices
4 cups cooked long-grain white rice(2 cups raw)
4 cups Monterey Jack cheese grated
3 tomatoes sliced
1 shallot finely chopped
1-2 cloves garlic minced or finely chopped
2 cups sour cream
1 teaspoon dried oregano
1/2 teaspoon salt
Freshly ground pepper to taste

Step 1: Preheat the oven to 350 degrees Fahrenheit.

Step 2: Prepare rice. Put 2 cups of uncooked rice in saucepan with 4 cups water. Stir together. Bring to a low boil and then reduce heat to low. Cover and cook for approximately 15 to 20 minutes until water is absorbed.Remove from heat.

Step 3: Cook washed and sliced zucchini in salted water in medium saucepan for 2 minutes.Drain and cool in colander.

 

 

 

 

 

 

 

 

 

 

Step 4: Mix 2 cups of sour cream with 1 teaspoon oregano, minced garlic, 1/2 teaspoon salt and freshly ground pepper to taste.

Step 5: Lightly oil 9x13" baking dish.

Step 6: Assembly of medley. Spread cooked rice evenly on bottom of pan. Sprinkle 1 cup of shredded cheese over rice. Sprinkle finely chopped shallot over cheese. Place partially cooked zucchini evenly on top. Place slices of tomato evenly on top of zucchini. Spread sour cream mixture evenly on top and sprinkle with remaining 3 cups of cheese.

           

           

       

Grated Cheese

 

 

 

 

 

Spread the cooked rice over the pan

 

 

 

 

 

 

 

 

 

Top with Zuchini and Tomatoes

 

 

 

 

Spread sour cream on top of the ingridients

Step 7: Bake uncovered, until bubbly, approximately 30 minutes.

Step 8: Take it out the over and let it sit and cool for a few minutes. The meal will compliment the Grilled Pork Loin recipe found in this edition. Enjoy!!

 

Date Published: 2007-07-25 00:00:00

Section: Food and Recipes,