California Zucchini Bake

California Zucchini Bake Recipe - Vegetarian Delight from the USA

Region / culture: North America, USA | Preparation time: 20 minutes | Cooking time: 25 minutes | Servings: 4 |

Vegetarian diet

Introduction

California Zucchini Bake is a delicious and hearty casserole dish that combines ground beef, zucchini, rice, and cheese for a satisfying meal. This recipe is easy to make and perfect for a family dinner or potluck.

History

The California Zucchini Bake recipe originated in California, where fresh produce is abundant year-round. This dish was created as a way to use up an abundance of zucchini and create a flavorful and filling meal that the whole family will love.

Ingredients

1 lb (454 g) of lean ground beef
2 small zucchinis, thinly sliced
0.25 cup of sliced green onions
2 cups of cooked white rice
1 cup (4 oz or 113 g) of shredded American or monterey jack cheese, divided
1 tsp of salt
0.5 tsp of garlic powder
0.5 tsp of ground black pepper
0.5 tsp of chili powder
0.5 cup of sour cream
1 large fresh tomato, sliced
cheese slices (cheddar, asiago, or colby), optional

How to prepare

Cook the beef, zucchini, and onions in a large nonstick skillet over medium-high heat until the meat is no longer pink and the vegetables are tender-crisp. Stir frequently.
Add the rice, 0.5 cup of cheese, garlic powder, ground black pepper, chili powder, and sour cream to the skillet. Mix well and transfer the mixture into a buttered 2 qt (1.89 liter) baking dish.
Arrange the tomato slices on top of the mixture and sprinkle with the remaining 0.5 cup of cheese.
Bake at 350° F for 20 to 25 minutes. Serve hot and plain, or top with cheese slices if desired. Cut into serving pieces using a kitchen knife.

Variations

Substitute ground turkey or chicken for the ground beef.
Add diced bell peppers or mushrooms for extra flavor and nutrients.
Use different types of cheese, such as cheddar or mozzarella, for a different flavor profile.

Cooking Tips & Tricks

Be sure to thinly slice the zucchinis to ensure they cook evenly in the skillet.

- Use lean ground beef to reduce the fat content of the dish.

- Feel free to customize the seasonings to suit your taste preferences.

Serving Suggestions

Serve California Zucchini Bake with a side salad or crusty bread for a complete meal.

Cooking Techniques

The key cooking techniques for this recipe include sautéing the beef and vegetables, mixing in the rice and cheese, and baking the casserole until heated through.

Ingredient Substitutions

If you don't have zucchinis, you can use yellow squash or eggplant as a substitute. You can also use brown rice instead of white rice for added fiber.

Make Ahead Tips

You can prepare the California Zucchini Bake ahead of time and refrigerate it until ready to bake. Simply cover the baking dish with foil and store in the refrigerator for up to 24 hours.

Presentation Ideas

Garnish the baked casserole with fresh herbs, such as parsley or basil, for a pop of color and flavor. Serve on a decorative platter for a beautiful presentation.

Pairing Recommendations

This dish pairs well with a crisp white wine, such as Sauvignon Blanc, or a light beer. A side of steamed vegetables or a green salad complements the flavors of the casserole.

Storage and Reheating Instructions

Store any leftovers of California Zucchini Bake in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven until heated through.

Nutrition Information

Calories per serving

Each serving of California Zucchini Bake contains approximately 350 calories.

Carbohydrates

This recipe contains approximately 30 grams of carbohydrates per serving.

Fats

Each serving of California Zucchini Bake contains around 15 grams of fat.

Proteins

With lean ground beef as the main protein source, this dish provides about 20 grams of protein per serving.

Vitamins and minerals

Zucchinis are a good source of vitamins A and C, as well as potassium and fiber.

Alergens

This recipe contains dairy (cheese and sour cream) and may not be suitable for those with lactose intolerance or dairy allergies.

Summary

Overall, California Zucchini Bake is a balanced meal that provides a good mix of carbohydrates, fats, proteins, and essential vitamins and minerals.

Summary

California Zucchini Bake is a flavorful and satisfying casserole dish that is perfect for a family dinner or potluck. With a mix of ground beef, zucchini, rice, and cheese, this recipe is sure to become a favorite in your household. Enjoy!

How did I get this recipe?

I can still recall the sense of amazement I felt when I first saw this recipe for California Zucchini Bake. It was a warm summer day, and I was visiting my dear friend Margaret in her beautiful home in San Francisco. Margaret was a fantastic cook, and she always had the most delicious recipes to share with me.

As we sat in her kitchen, sipping on some freshly brewed tea, Margaret pulled out a worn and weathered recipe card from her recipe box. She handed it to me with a smile and said, "You have got to try this zucchini bake, it's one of my absolute favorites."

I looked down at the recipe card and read through the list of ingredients: zucchini, tomatoes, onions, garlic, breadcrumbs, parmesan cheese, and herbs. It sounded like a simple yet flavorful dish, and I was eager to give it a try.

Margaret walked me through the steps of preparing the dish, showing me how to slice the zucchini and tomatoes just right, how to sauté the onions and garlic until they were fragrant, and how to layer everything in a baking dish with a generous sprinkling of breadcrumbs and cheese.

As the zucchini bake baked in the oven, the tantalizing aroma of roasted vegetables and melted cheese filled Margaret's kitchen. I couldn't wait to dig in and taste the final result.

When the timer dinged, Margaret pulled the zucchini bake out of the oven, and we both marveled at how golden and bubbly it looked. She scooped out a generous portion onto my plate, and I took my first bite.

The flavors exploded in my mouth – the sweetness of the tomatoes, the earthiness of the zucchini, the savory goodness of the onions and garlic, all brought together by the crispy breadcrumbs and gooey cheese. It was a symphony of tastes and textures that left me craving more.

After that day, I couldn't stop thinking about Margaret's California Zucchini Bake. I made it for my family, and they all fell in love with it too. It became a staple in our household, especially during the summer months when zucchini was in abundance.

Over the years, I've tweaked the recipe here and there, adding a pinch of this and a dash of that to make it my own. I've shared it with friends and neighbors, always receiving rave reviews and requests for the recipe.

But no matter how many times I make it, the memory of that first taste of California Zucchini Bake in Margaret's kitchen will always hold a special place in my heart. It was a dish that brought us together, that sparked my love for cooking, and that continues to bring joy to those who taste it.

So here's to California Zucchini Bake – a simple yet sensational dish that will forever remind me of the friendship, the laughter, and the shared love of good food that Margaret and I enjoyed that sunny summer day in San Francisco.