Spanish Zucchini Recipe
Ingredients
2/3 cup millet
2 cups water
1/2 teaspoon salt
3 medium zucchini Water
1 7ounce can whole green chilies, seeded and coarsely chopped
1 1/2 cups shredded Monterey Jack cheese
1 large tomato, thinly sliced
Salt
1 pint sour cream
1 teaspoon oregano
1 teaspoon garlic salt
1/4 cup chopped green pepper
1/2 cup chopped green onion
2 tablespoons chopped parsley
Directions
In a medium saucepan, combine millet, 2 cups water, and salt.
Cover, and cook over medium heat for 45 minutes.
Thinly slice the zucchini and place in a second saucepan.
Cook in a small amount of salted water until crisptender.
Set aside.
Drain any remaining water from millet.
Spread millet in a 3quart buttered casserole dish, and cover with chilies.
Sprinkle half of the cheese on top of the chilies.
Drain zucchini, and arrange slices over cheese.
Add tomato slices.
Sprinkle with salt.
In a small bowl, combine sour cream, oregano, garlic salt, green pepper and green onion.
Spoon evenly over tomatoes.
Sprinkle with remaining cheese.
Bake in a 350° F.oven for 30 to 35 minutes or until heated through.
Garnish with parsley, and serve immediately.
Cover, and cook over medium heat for 45 minutes.
Thinly slice the zucchini and place in a second saucepan.
Cook in a small amount of salted water until crisptender.
Set aside.
Drain any remaining water from millet.
Spread millet in a 3quart buttered casserole dish, and cover with chilies.
Sprinkle half of the cheese on top of the chilies.
Drain zucchini, and arrange slices over cheese.
Add tomato slices.
Sprinkle with salt.
In a small bowl, combine sour cream, oregano, garlic salt, green pepper and green onion.
Spoon evenly over tomatoes.
Sprinkle with remaining cheese.
Bake in a 350° F.oven for 30 to 35 minutes or until heated through.
Garnish with parsley, and serve immediately.
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