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Zucchini Black Bean Casserole With Rice

A delicious casserole that transforms zucchini and pantry staples into a wholesome and craveable dinner.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Vegetarian
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 medium Zucchini, chopped into bite-size pieces
  • 1 can (15 ounces) Black beans, drained and rinsed
  • 2 cups Cooked rice
  • 1 can (14.5 ounces) Diced tomatoes
  • 1 cup Corn, drained or thawed
  • 1 small Onion, diced
  • 2 cloves Garlic, minced
  • 1 tablespoon Olive oil
  • 1 teaspoon Chili powder
  • 1 teaspoon Ground cumin
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Black pepper
  • 1 1/2 cups Shredded cheese (cheddar, Monterey Jack, or Mexican-blend)

Method
 

Preparation
  1. Preheat your oven to 375°F and lightly grease a 9-by-13-inch casserole dish.
  2. Heat olive oil in a large skillet over medium heat, add diced onion and cook for 3 to 4 minutes until soft and translucent.
  3. Add chopped zucchini to the skillet and cook for 4 to 5 minutes until starting to soften but still holds its shape.
  4. Stir in minced garlic, chili powder, cumin, salt, and black pepper. Cook for about 30 seconds.
  5. Add drained black beans, diced tomatoes, and corn to the skillet. Stir and let it simmer for 2 to 3 minutes.
  6. Add cooked rice to the mixture and stir until fully coated.
  7. Pour the mixture into the prepared casserole dish and spread it out evenly.
  8. Sprinkle shredded cheese evenly across the top of the casserole.
  9. Bake in the preheated oven for 18 to 22 minutes until the cheese is melted and bubbles slightly.
  10. Remove the casserole from the oven and let it rest for 5 minutes before serving.
  11. Add toppings like avocado, cilantro, salsa, sour cream, or lime juice before serving.

Notes

Don’t overcook the zucchini in the skillet as it will continue to cook in the oven. You can substitute brown rice or quinoa for white rice. Ensure beans are rinsed well to avoid sogginess. To spice it up, add jalapeños or green chiles. Leftovers can be stored in the fridge and reheated before eating.