RECIPE: Spicy Mexican-Style Zucchini Casserole (Lacto-Veg)

[Guest guest]

This from a member

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I made this tonite for dinner and it was delicious!

I'm guessing it makes about 6-8 servings since we still have enough for lunch

and dinner

tomorrow.

I copied the recipe off www.allrecipes.com

 

SPICY MEXICAN STYLE ZUCCHINI CASSEROLE (LACTO-VEG)

 

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.

 

From Marcie 0503