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Zucchini Casserole
300 Calories or Less per Serving

1 of

Spicy Mexican Style Zucchini Casserole

By: Leah IL

"This spicy dish combines fresh zucchini, rice, beans and cayenne pepper to really spice up your summer. You may wish to adjust the spices to your taste- we like it hot! Serve with tortillas on the side to scoop up all of the goodies."

Rate/Review | Read Reviews (52)

3,460 Saves

What to Drink?
	Sauvignon Blanc
	Margaritas to Die For

Prep Time:
20 Min

Cook Time:
35 Min

Ready In:
55 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 8 servings

Ingredients

2 tablespoons olive oil
3 pounds zucchini, cubed
1 cup chopped onion
1 teaspoon garlic salt
1 teaspoon paprika
1 teaspoon dried oregano
1 teaspoon cayenne pepper, or to taste
1 cup cooked long-grain rice
1 cup cooked pinto beans
2 1/2 cups salsa
1 1/2 cups shredded Cheddar cheese

Directions

Preheat the oven to 350 degrees F (175 degrees C).
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 fragrant. Mix in the rice, beans and salsa and cook just until heated through. Mix in 1 cup of Cheddar cheese until well blended. Transfer to a 9x13 inch baking dish and top with remaining Cheddar cheese. Cover the dish with a lid or aluminum foil.
Bake for 20 minutes in the preheated oven, or until cheese is melted and bubbly.