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Southwest Zucchini Casserole

This Southwest Zucchini Casserole is perfect for those busy weeknights. Those nights where you need to make dinner fast.
Course casserole
Cuisine American
Keyword zucchini casserole
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6 people
Calories 201kcal
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.)


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