Zucchini Herb and Black Bean Casserole

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Nutritional Info
  • Servings Per Recipe: 5
  • Amount Per Serving
  • Calories: 347.4
  • Total Fat: 13.9 g
  • Cholesterol: 23.7 mg
  • Sodium: 167.7 mg
  • Total Carbs: 42.9 g
  • Dietary Fiber: 8.7 g
  • Protein: 15.1 g

View full nutritional breakdown of Zucchini Herb and Black Bean Casserole calories by ingredient
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Submitted by: UTAHNATALIE


Number of Servings: 5

Ingredients

    1 cup uncooked rice
    2 cup water
    2 Tbs. olive oil
    4 zucchinis, cubed
    4 summer squash, cubed
    1 cup shredded carrots
    1 cup sliced green onions
    1 clove garlic, minced
    1 1/4 tsp. garlic salt
    1/2 tsp. basil
    1/2 tsp. sweet paprika
    1 (15 oz.) can black beans, rinsed and drained
    1/2 tsp. dried oregano
    1 1/2 cups seeded, chopped tomatoes
    1 cup shredded cheese, divided

Directions

Combine the rice and water in a saucepan, and bring to a boil. Reduce heat to low, cover, and simmer 20 minutes, until rice is tender.

Preheat oven to 350. Lightly grease a shallow 1 1/2 quart casserole dish.

Heat the oil in a skillet over medium heat, and cook the zucchini, summer squash, carrots, green onions, and garlic 5 minutes, or until tender. Season with garlic salt, basil, paprika, and oregano. Mix in the cooked rice, black beans, tomatoes, and 1/2 cup cheese. Continue to cook and stir until heated through. Transfer to the prepared casserole dish. Top with remaining cheese.

Bake uncovered 20 minutes, or until cheese is melted and bubbly.

Serves about 5


Number of Servings: 5

Recipe submitted by SparkPeople user UTAHNATALIE.





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