How to Make Spicy Mexican Style Zucchini Casserole - A Step-by-Step Guide

One of the best things about Mexican cuisine is the bold and vibrant flavors that it encompasses. From the rich and earthy spices to the fresh and lively ingredients, Mexican dishes are always a treat for the taste buds. If you're looking to spice up your dinner table, then look no further than this Spicy Mexican Style Zucchini Casserole. This dish is a delicious and satisfying way to enjoy the flavors of Mexico, while incorporating the wholesome goodness of zucchini.

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Ingredients

  • 2 tablespoons olive oil
  • 3 pounds zucchini, cubed
  • 1 cup chopped onion
  • 1 teaspoon garlic salt
  • 1 teaspoon paprika
  • 1 teaspoon dried oregano
  • 1 teaspoon cayenne pepper, or to taste
  • 1 cup cooked long-grain rice
  • 1 cup cooked pinto beans
  • 2 ½ cups salsa
  • 1 ½ cups shredded Cheddar cheese

Information

  • Prep Time: 20 mins
  • Cook Time: 35 mins
  • Total Time: 55 mins
  • Servings: 8
  • Yield: 8 servings

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Heat the oil in a large skillet over medium-high heat. 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. Mix in the rice, beans and salsa and cook just until heated through. Mix in 1 cup of Cheddar cheese until well blended. Transfer to a 9x13 inch baking dish and top with remaining Cheddar cheese. Cover the dish with a lid or aluminum foil.
  • Bake for 20 minutes in the preheated oven, or until cheese is melted and bubbly.
  • Nutrition

    250 cal.

    • Total Fat: 13g
    • Saturated Fat: 6g
    • Cholesterol: 27mg
    • Sodium: 942mg
    • Total Carbohydrate: 25g
    • Dietary Fiber: 6g
    • Total Sugars: 7g
    • Protein: 13g
    • Vitamin C: 33mg
    • Calcium: 254mg
    • Iron: 2mg
    • Potassium: 857mg