Zucchini, Black Bean and Rice Skillet

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 316.3
  • Total Fat: 3.2 g
  • Cholesterol: 0.0 mg
  • Sodium: 822.1 mg
  • Total Carbs: 66.2 g
  • Dietary Fiber: 11.3 g
  • Protein: 12.3 g

View full nutritional breakdown of Zucchini, Black Bean and Rice Skillet calories by ingredient
Submitted by:


a recipe I changed to fit my needs a recipe I changed to fit my needs
Number of Servings: 4


    2 cups and 2 tbsp water
    1 cube vegan vegetable boullion
    1 tsp butter buds
    1 1/2 cups cubed zucchini with skin
    1 15 oz can black beans, drained and rinsed
    1 15 oz can stewed tomatoes not drained
    1 cup Lundberg Jubilee whole grain brown rice
    1 tbsp Red Star Nutritional Yeast


Please note the rice is what takes so long to cook.


Cook rice according to directions on package (omit oil) and use boullion. It does take an hour to cook, so plan accordingly.
Heat water with butter buds in a large skillet over medium heat. Add zucchini and cook until just tender about 10 minutes. Add black bean and tomatoes. Heat until most of the liquid is absorbed. Stir in cooked rice and sprinkle with Nutritional Yeast.

Serving Size: 4 servings of 1 1/4 cups

Number of Servings: 4

Recipe submitted by SparkPeople user MICHELLE7265.

TAGS:  Vegetarian Meals |

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