Do I need to peel zucchini for casserole?

No. Zucchini skin is thin and edible, and leaving it intact adds color while helping the pieces hold their shape. Simply wash and dry the zucchini before cutting it.

How do I keep zucchini casserole from getting watery?

Briefly sauté the zucchini and avoid overloading the filling with liquid. If the vegetables release considerable moisture, let some of it cook away in the skillet before assembling your Zucchini Black Bean Casserole.

Can I use brown rice instead of white rice?

Yes. Cooked brown rice is a good substitute and provides a slightly firmer, nuttier result. Since the rice is cooked before being added, you do not need to significantly change the casserole method.

Easy Zucchini Black Bean Casserole with Rice

Name: Zucchini Black Bean Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Southwestern
Ingredients: 2 medium zucchini, chopped into bite-size pieces; 1 can (15 ounces) black beans, drained and rinsed; 2 cups cooked rice; 1 can (14.5 ounces) diced tomatoes; 1 cup corn, drained or thawed; 1 small onion, diced; 2 cloves garlic, minced; 1 tablespoon olive oil; 1 teaspoon chili powder; 1 teaspoon ground cumin; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1 1/2 cups shredded cheddar, Monterey Jack, or Mexican-blend cheese

Description

This Zucchini Black Bean Casserole is an easy, hearty vegetarian dinner made with tender zucchini, black beans, rice, tomatoes, corn, warm spices, and melted cheese. It is ideal for busy weeknights, meal prep, or using fresh summer zucchini.

Ingredients

Scale

2 medium zucchini, chopped into bite-size pieces
1 can (15 ounces) black beans, drained and rinsed
2 cups cooked rice
1 can (14.5 ounces) diced tomatoes
1 cup corn, drained or thawed
1 small onion, diced
2 cloves garlic, minced
1 tablespoon olive oil
1 teaspoon chili powder
1 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon black pepper
1 1/2 cups shredded cheddar, Monterey Jack, or Mexican-blend cheese

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Instructions

Preheat the oven to 375°F and lightly grease a 9-by-13-inch or similar casserole dish.
Heat the olive oil in a large skillet over medium heat. Add the diced onion and cook for 3 to 4 minutes, until softened.
Add the chopped zucchini and cook for 4 to 5 minutes, stirring occasionally, until it begins to soften but is not fully tender.
Stir in the garlic, chili powder, cumin, salt, and black pepper. Cook for about 30 seconds, until fragrant.
Add the drained black beans, diced tomatoes, and corn. Stir well and simmer for 2 to 3 minutes. If the mixture appears very watery, continue simmering briefly to reduce excess liquid.
Fold in the cooked rice and stir until the rice is evenly coated with the tomato and vegetable mixture.
Transfer the mixture to the prepared casserole dish and spread it into an even layer.
Sprinkle the shredded cheese evenly over the top.
Bake for 18 to 22 minutes, or until the casserole is hot throughout and the cheese is completely melted and bubbling around the edges.
Let the Zucchini Black Bean Casserole rest for 5 minutes before serving. Add optional toppings such as avocado, cilantro, salsa, sour cream, or lime juice.

Notes

Do not overcook the zucchini in the skillet because it will continue cooking in the oven.
Cooked white rice, brown rice, or quinoa can be used.
Drain and rinse the black beans well to prevent excess moisture.
For a spicier casserole, add diced jalapeño, green chiles, cayenne pepper, or Pepper Jack cheese.
For a gluten-free version, verify that all packaged ingredients and seasonings are certified gluten free when necessary.
Store leftovers covered in the refrigerator and reheat until piping hot throughout.
Nutrition values are approximate and can vary depending on the rice, cheese, tomatoes, and other brands used.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Dinner
Method: Baking
Cuisine: Southwestern

Nutrition

Serving Size: 1/6 of casserole
Calories: 350 kcal
Sugar: 6 g
Sodium: 640 mg
Fat: 13 g
Saturated Fat: 6 g
Unsaturated Fat: 6 g
Trans Fat: 0 g
Carbohydrates: 45 g
Fiber: 8 g
Protein: 15 g
Cholesterol: 25 mg