Spicy Mexican Style Zucchini Casserole

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.

• Preparation Time: 20 mins
• Cooking Time: 35 mins
• Total Time: 55 mins
• Calories: 250 Calories

Ingredients

• 1 cup chopped onion
• 2 tablespoons olive oil
• 1 teaspoon garlic salt
• 1 ½ cups shredded Cheddar cheese
• 1 teaspoon paprika
• 1 teaspoon dried oregano
• 2 ½ cups salsa
• 1 teaspoon cayenne pepper, or to taste
• 1 cup cooked pinto beans
• 3 pounds zucchini, cubed
• 1 cup cooked long-grain rice

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C).

Step 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.

Step 3

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