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Spicy Mexican Style Zucchini Casserole

Spicy Mexican Style Zucchini Casserole

  • Prep

    20 m
  • Cook

    35 m
  • Ready In

    55 m
Leah IL

Leah IL

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 {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

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  • 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

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

Marian
50

Marian

9/13/2007

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!

VeggieMama
30

VeggieMama

10/17/2007

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.

BRUNOSBETH
20

BRUNOSBETH

11/7/2008

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.

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