Mexican Zucchini Casserole

My zucchini plant is still going bonkers, so I’ve been desperately trying to create original recipes to use it up. This one is a hit!

  • mexican zucchiniIn large mixing bowl, combine…
    • 2 cups cooked brown rice
    • 1 large zucchini, cut into bite size pieces and steamed until soft
    • 2 cups salsa
    • 1 cup corn
    • 1 can black beans, rinsed
    • 4 ounces Mexican blend cheese

I used a spicy salsa, but you could tone it down if your diners don’t love hot food. Also, I prefer frozen corn but toss in a can of corn if that is what you have on hand. This received a good review in my kitchen and made for tasty leftovers!


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