Spicy Mexican-Style Zucchini Casserole
1T olive oil
3 pounds of cubed zucchini
1 cup chopped onion
1t. garlic salt
1 t. paprika
1 t. dried oregano
1/8 to 1/4 t. cayenne pepper
1 cup cooked brown rice
1 can (15oz.) black beans, drained and rinsed
2 1/2 cups salsa (mild to hot, your choice)
1 1/2 cups shredded 2% milk Cheddar cheese
Oven at 350.
In a large skillet, sautee veggies and season with spices. Mix in everything else, reserving 1/2 cup of the cheese. 9X13 pan sprayed with cooking spray. Cover with foil and bake 20 minutes. Uncover. Top with remaining cheese and bake 5 minutes more. Serve with a green salad and some corn muffins.
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