Categories: Casserole, Mexican, Side, Zucchini

Ingredients

• 2 tbs olive oil
• 3 lbs zucchini, cubed
• 1 c chopped onion
• 1 tsp garlic salt
• 1 tsp paprika
• 1 tsp dried oregano
• 1 tsp cayenne pepper, or to taste
• 1 c cooked long-grain rice
• 1 c cooked pinto beans
• 2 1/2 c salsa
• 1 1/2 c cheddar cheese

Directions

1. Preheat oven to 350 degrees.

2. Heat the oil in a large skillet over medium-high heat. Add zucchini and onions; cook and stir until tender, about 10 minutes. Season with garlic salt, paprika, oregano and cayenne pepper, and continue cooking and stirring until fragant. Mix in the rice, beans, and salsa and cook just until heated through. Mix in 1 c of cheddar cheese until well blended. Trnasfer to a 9x 13 baking dish and top with remaining cheddar cheese. Cover the dish with a lid or foil.

3. Bake for 20 minutes in the preheated oven, or until cheese is melted and bubbly.

Email to a friend | Print this recipe | Back