Spicy Mexican Style Zucchini Casserole

Name: Spicy Mexican Style Zucchini Casserole
Prep time: 55 min
Cook time: 55 min
Total time: 55 min
Yield: 8
Cuisine: Mexican
Ingredients: 1 teaspoon cayenne pepper, or to taste; 237 milliliters cooked long-grain rice; 1 teaspoon garlic salt; 2 Tbsps olive oil; 237 milliliters chopped onion; 1 teaspoon dried oregano; 1 teaspoon paprika; 237 milliliters cooked pinto beans; 591 milliliters salsa; 355 milliliters shredded Cheddar cheese; 1 kilograms zucchini, cubed

Spicy Mexican Style Zucchini Casserole is a Mexican recipe that serves 8. This recipe covers 16% of your daily requirements of vitamins and minerals. Watching your figure? This gluten free and vegetarian recipe has 235 calories, 11g of protein, and 12g of fat per serving. It works well as an affordable side dish for Autumn. A mixture of pinto beans, rice, olive oil, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes roughly 55 minutes.

Instructions

Preheat the oven to 350 degrees F (175 degrees C).

Equipment you will use

Oven

Heat the oil in a large skillet over medium-high heat.

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Cooking Oil

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Frying Pan

Add zucchini and onions; cook and stir until tender, about 10 minutes. Season with garlic salt, paprika, oregano and cayenne pepper, and continue cooking and stirring until fragrant.

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Cayenne Pepper

Garlic Salt

Zucchini

Oregano

Paprika

Onion

Mix in the rice, beans and salsa and cook just until heated through.

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Beans

Salsa

Rice

Mix in 1 cup of Cheddar cheese until well blended.

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Cheddar Cheese

Transfer to a 9x13 inch baking dish and top with remaining Cheddar cheese. Cover the dish with a lid or aluminum foil.

Ingredients you will need

Cheddar Cheese

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Aluminum Foil

Baking Pan

Bake for 20 minutes in the preheated oven, or until cheese is melted and bubbly.

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Cheese

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Oven

Equipment

Ingredients

Servings:

1teaspoon

cayenne pepper, or to taste 237milliliters

cooked long-grain rice 1teaspoon

garlic salt 2Tbsps

olive oil 237milliliters

chopped onion 1teaspoon

dried oregano 1teaspoon

paprika 237milliliters

cooked pinto beans 591milliliters

salsa 355milliliters

shredded Cheddar cheese 1kilograms

zucchini, cubed

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican on the menu? Try pairing with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. One wine you could try is Teutonic Gamay Pinot Noir Blend 1787 AD. It has 4.6 out of 5 stars and a bottle costs about 30 dollars.