Southwest Zucchini Casserole
This Southwest Zucchini Casserole is perfect for those busy weeknights. Those nights where you need to make dinner fast.
Servings 6 people
- 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.)
Calories: 201kcal | Carbohydrates: 30g | Protein: 8g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 356mg | Potassium: 428mg | Fiber: 7g | Sugar: 3g | Vitamin A: 860IU | Vitamin C: 34mg | Calcium: 36mg | Iron: 2mg