Southwest Zucchini Casserole

Top your casserole with chopped cilantro for a splash of color.
Course casserole
Author Cindy Gordon (Vegetarian Mamma)


  • 1 T Olive OIl
  • 2 c diced zucchini
  • 1 bell pepper diced
  • 2 c cooked black beans
  • 1 cup black olives
  • 1 cup corn
  • 1 can fire roasted tomatoes
  • 1 c cooked rice
  • 1/2 cheese optional


  • Heat oil over a medium heat in skillet.
  • Saute zucchini and bell pepper until softened.
  • Add black beans, olives, corn and tomatoes to skillet, heat.
  • Add rice to mixture, stir mixture.
  • Place skillet mixture into an oiled casserole dish.
  • Bake at 350 degrees F for 15-20 minutes or until warmed throughout. (If you want to add cheese, you can do so in the last 5 minutes of baking. Just add to the top of the casserole.)