Post by janemurdoc on Feb 14, 2014 16:19:25 GMT -6
Prep time: 20 minutes Cook time: 35 minutes Ready in: 1 Hour
Ingredients:
2 tablespoons Olive oil
3 pounds Zucchini, cubed
1 large onion, chopped
1 teaspoon garlic salt
1 teaspoon paprika
1 teaspoon dried Oregano
1 teaspoon cayenne pepper
1 cup cooked long-grain rice
1 cup cooked pinto beans
2 1/2 cups salsa ( I prefer to use medium or hot)
1 1/2 cups shredded cheddar cheese
Directions:
1. Preheat the oven to 350 degrees.
2. Heat the oil in a large skillet over medium-high heat. Add zucchini and onions; cook and stir until tender, about 10-15 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 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.
3. Bake for 20 minutes in preheated oven, or until cheese is melted and bubbly.
Makes 8 servings
250 Calories per serving
Ingredients:
2 tablespoons Olive oil
3 pounds Zucchini, cubed
1 large onion, chopped
1 teaspoon garlic salt
1 teaspoon paprika
1 teaspoon dried Oregano
1 teaspoon cayenne pepper
1 cup cooked long-grain rice
1 cup cooked pinto beans
2 1/2 cups salsa ( I prefer to use medium or hot)
1 1/2 cups shredded cheddar cheese
Directions:
1. Preheat the oven to 350 degrees.
2. Heat the oil in a large skillet over medium-high heat. Add zucchini and onions; cook and stir until tender, about 10-15 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 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.
3. Bake for 20 minutes in preheated oven, or until cheese is melted and bubbly.
Makes 8 servings
250 Calories per serving