Guest guest Report post Posted August 9, 2001 ZUCCHINI MONTEREY 2 pounds Monterey jack cheese, thinly sliced 8 medium zucchini 1 quart green beans, drained 2 cups rice, uncooked 2 large tomato, sliced 4 cups yoghurt or silken tofu 4 tablespoons green onion 2 teaspoons oregano 2 teaspoons garlic salt Cook rice according to package instructions. Slice and parboil zucchini about 5 minutes, drain well. Place rice on bottom of greased casserole. Then green beans, then cheese slices. Then zucchini, then tomato. Mix yoghurt, green onion and seasoning together. Spread on top of the tomato. Place remaining cheese slices on top and sprinkle with parsley. Bake 30 to 40 minutes at 350. Quote Share this post Link to post Share on other sites
