California Zucchini Bake

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

• Ready In: 45 mins
• Serves: 8

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 1/2ounce) 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 tomatoes, 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.