California Zucchini Bake

• 4 veggie burgers (garden veggie burgers are best)
• 3 cups zucchini, sliced
• 12 cup onion, chopped
• 1 tablespoon canola oil
• 12 teaspoon salt
• 12 teaspoon garlic powder
• 1 teaspoon chili powder
• 1 (4 1/2 ounce) can green chilies, chopped
• 2 cups cooked rice
• 12 cup tofutti sour cream (or any tofu sour cream)
• 1 cup monterey jack-style soy cheese, divided
• 1 large tomatoes, thinly sliced
• 12 cup parmesan soy cheese, flavored

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.
7. Serve immediately.

veggie burgers, zucchini, onion, canola oil, salt, garlic, chili powder, green chilies, rice, sour cream, soy cheese, tomatoes, parmesan soy cheese

Taken from www.food.com/recipe/california-zucchini-bake-359191 (may not work)