Low Glycemic Impact Recipes: Spicy Mexican Style Zucchini Casserole

2 tablespoons olive oil3 pounds zucchini, cubed1 cup chopped onion1 teaspoon garlic salt1 teaspoon paprika1 teaspoon dried oregano1 teaspoon cayenne pepper, or to taste1 cup cooked long-grain rice1 cup cooked pinto beans2 1/2 cups salsa1 1/2 cups shredded Cheddar cheesePreheat 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. Amount Per Serving  Calories: 250 | Total Fat: 12.7g | Cholesterol: 27mg Powered by ESHA Nutrient Database

Spicy Mexican Style Zucchini Casserole

Servings Per Recipe: 8

Amount Per Serving

Calories: 250

Total Fat: 12.7gCholesterol: 27mgSodium: 942mgTotal Carbs: 24.6g    Dietary Fiber: 5.8gProtein: 12.5g VIEW DETAILED NUTRITION
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