Spicy Mexican Style Zucchini Casserole Recipe - Allrecipes.com
Spicy Mexican Style Zucchini Casserole Recipe
  • READY IN 55 mins

Spicy Mexican Style Zucchini Casserole

Recipe by  

"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 Edit and Save

Original recipe makes 8 servings Change Servings
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  • PREP

    20 mins
  • COOK

    35 mins
  • READY IN

    55 mins

Directions

  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.
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Reviews More Reviews

Most Helpful Positive Review
Sep 13, 2007

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!

 
Most Helpful Critical Review
Nov 07, 2008

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.

 

93 Ratings

Oct 17, 2007

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.

 
Jul 31, 2008

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.

 
Sep 24, 2007

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!

 
Sep 29, 2010

We loved this! I made it exactly as written. Next time I may add some fresh jalapenos for a little extra kick. Thanks.

 
Jun 11, 2008

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!

 
Aug 01, 2008

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.

 

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Nutrition

  • Calories
  • 250 kcal
  • 12%
  • Carbohydrates
  • 24.6 g
  • 8%
  • Cholesterol
  • 27 mg
  • 9%
  • Fat
  • 12.7 g
  • 20%
  • Fiber
  • 5.8 g
  • 23%
  • Protein
  • 12.5 g
  • 25%
  • Sodium
  • 942 mg
  • 38%

* Percent Daily Values are based on a 2,000 calorie diet.

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