Spicy Mexican Style Zucchini Casserole

Spicy Mexican Style Zucchini Casserole

77
Leah IL 0

"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."
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Ingredients

55 m servings 250 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 250 kcal
  • 12%
  • Fat:
  • 12.7 g
  • 20%
  • Carbs:
  • 24.6g
  • 8%
  • Protein:
  • 12.5 g
  • 25%
  • Cholesterol:
  • 27 mg
  • 9%
  • Sodium:
  • 942 mg
  • 38%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat the oven to 350 degrees F (175 degrees C).
  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 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.
  3. Bake for 20 minutes in the preheated oven, or until cheese is melted and bubbly.

Reviews

77
  1. 104 Ratings

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Most helpful positive review

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 ...

Most helpful critical review

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 ...

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 ...

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 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 ...

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. Al...

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 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 m...

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 other...

Yum!! Used noodles instead of rice though. Loved it! I used half zucchini and half yellow squash.