Hey everyone, I hope you are having an incredible day today. Today, we’re going to make a distinctive dish, spicy mexican style zucchini casserole. One of my favorites. This time, I am going to make it a bit unique. This will be really delicious.
All Reviews for Spicy Mexican Style Zucchini Casserole. While cooking I used salt and pepper to release some of the zucchini and onions natural juices. I didn't have pinto beans but garbanzo beans and I only put cheese on the top.
Spicy mexican style zucchini casserole is one of the most popular of recent trending foods in the world. It’s simple, it is fast, it tastes yummy. It is enjoyed by millions every day. They’re nice and they look fantastic. Spicy mexican style zucchini casserole is something that I’ve loved my whole life.
To get started with this particular recipe, we have to prepare a few components. You can cook spicy mexican style zucchini casserole using 12 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Spicy mexican style zucchini casserole:
- Prepare Ingredients
- Get 2 tbsp Olive oil
- Make ready 3 lb Zucchini
- Take 1 cup Chopped onion
- Make ready 1 tsp Garlic salt
- Prepare 1 tsp Paprika
- Take 1 tsp Dried oregano
- Get 1 tsp Cayenne pepper, or to taste
- Take 1 cup Cooked long-grain rice
- Take 1 cup Cooked Pinto bean
- Prepare 2 1/2 cup Salsa
- Make ready 1 1/2 cup Shredded cheddar cheese
Transfer grated zucchini to a Hi, I think a mild or medium cheddar would work well instead of Colby or Mexican. I probably wouldn't add that much sharp cheddar though - it might. Sprinkle with "nacho" chips and grated cheddar cheese. The blend of the vegetables seasoned with chili powder makes this casserole go to the top of the scale!!
Instructions to make Spicy mexican style zucchini casserole:
- Preheat oven to 350° F
- Heat oil in 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 to cook and stir until fragrant. Mix in rice, beans and salsa and cook just until heated through. Mix in 1 cup of shredded cheese until well blended. Transfer to 9x13 inch baking dish and top with remaining cheddar cheese. Cover dish with lid or aluminum foil.
- Bake for 20 minutes in preheated oven, or until cheese is melted and bubbly!
- *when I made this recipe zucchini was hard to come by and expensive so I just bought three zucchini and then added ground lean beef. You could also add chicken. I seasoned my beef to taste with the seasoning s listed. You can also substitute the rice for whole grain and you can leave out the cheese if you prefer.
Boil in salted water until tender. Melt butter and saute onion and green pepper in a sauce pan. Keywords: mexican zucchini, mexican zucchini recipe, mexican zucchini recipes, Skillet Mexican Zucchini, zucchini mexican style. Our Mexican family does not eat a lot of hot peppers or hot spicy food or garlic. Some good Mexican spices to use are fresh.
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