California Zucchini Bake with Veggie Burgers

Posted on 17. Apr, 2011 by in Food

Meatless Monday- California Zucchini Bake.

This creamy, super-colorful casserole, made with Morningstar Farms® Garden Veggie Patties™ Veggie Burgers, will bring a little West Coast flair and flavor to your dinner table.


1 package (9.5 oz.) Morningstar Farms® Garden Veggie Patties™ Veggie Burgers

3 cups sliced zucchini

1/2 cup chopped onion

1 tablespoon vegetable oil

1/2 teaspoon salt

1/2 teaspoon garlic powder

1 teaspoon chili powder

1 can (4 1/2 oz.) chopped green chilies

2 cups cooked rice

1/2 cup reduced-fat sour cream

1 cup shredded Monterey Jack cheese, divided

1 large tomato, thinly sliced

1/2 cup grated Parmesan cheese


1. In large frypan, sauté Morningstar Farms® Garden Veggie Patties™ Veggie Burgers, zucchini, and onions in oil. Remove from heat. Stir in salt, garlic powder, chili powder, chilies, rice, sour cream, and 1/2 cup of the Monterey Jack cheese. Place in shallow 2 1/2-quart casserole dish coated with vegetable cooking spray. Top with tomato slices and sprinkle with remaining cheese. Do not cover.

2. Bake at 375° F about 20 minutes or until hot. Serve immediately.

2 Responses to “California Zucchini Bake with Veggie Burgers”

  1. Ashley 19 April 2011 at 11:58 am #

    I love this recipe. I used quinoa, like RockIt Mom suggested on FB. I also used 1/2 jalapeno & 1/2 green chilies to give it some spice. The family liked it and even my FIL loved it. I didn’t tell him about the veggie burgers in it because I used crumbles instead. Super yummy for all tastebuds.

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