"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." — Leah IL
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cayenne pepper, or to taste
cooked long-grain rice
cooked pinto beans
2 1/2 cups
1 1/2 cups
shredded Cheddar cheese
Great jumping off point, but I made a few changes. Instead of garlic salt, I used fresh minced garlic. While cooking, I used salt and pepper to release some of the zucchini and onions natural juices. I also cut the oil down from 2 T. to 1 T. I didn't have pinto beans, but garbanzo beans and I only put cheese on the top. We devoured the entire casserole and it was a great way to use up some of my garden's zucchini. Thank you for a tasty recipe!
This recipe was alright. I made a few changes...I left out the oregano and used black beans instead of pinto beans (that's what I had on hand). Also, I added about 1 1/2 tablespoons of chipotle hot sauce to the salsa and it added some flavour and heat. Not sure if I'd make again.
Delicious! I used fresh garlic instead of garlic salt. Also, I think the next time I make this, I'll wrap it up in tortillas.
This dish earned rave reviews from both my husband and myself! The only tweaks I made were to cut the cayenne pepper to 1/2 teaspoon and to not put the extra cheese on top of the casserole. Also, we assembled the dish over the weekend, refrigerated, then heated in the oven during the week. I found I had to double the oven time to 40 minutes with the dish being so cold to start with -- so just keep that in mind if you use this approach too.
I made this after a friend sent me the recipe. I added 1 lb of ground turkey to make it meaty for my fiancee and a smidge of Velveeta that was leftover from another recipe. It was wonderful!!!
We ate it over Fritos and used the leftovers for burritos the next day. Perfect Fall food!
Yum! Yum! Yum!
We loved this! I made it exactly as written. Next time I may add some fresh jalapenos for a little extra kick. Thanks.
Good recipe. Made exactly as recipe stated.....needed something else. Next night added some chicken to the leftovers and much better. If I make it again, will add chicken again and a little more of the spices a little bland for my family. All in all a good recipe.
Absolutely delicious! I made this for 3 adults tonight, and all of us loved it. I'll definitely make it again. I used 3/4 tsp. of cayenne pepper and red beans instead of pinto beans, but otherwise I followed the recipe exactly. Spicy and yummy!
* Percent Daily Values are based on a 2,000 calorie diet.
Spicy Mexican Style Zucchini Casserole
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 114
Sliced vegetables bake with a creamy, cheesy sauce and crunchy bread-crumb top.
See how to make a simple roasted zucchini casserole.
See how to make an easy, tasty Mexican casserole.