This recipe is still admittedly rough around the edges however, it is tasty and I figured someone else might enjoy it before the zucchini plants all give up!
My skillet isn’t quite big enough to hold all the ingredients I would like. So this recipe is still coming out a little soupy for me. I think it is because I substituted home canned tomatoes for store bought and the sizing is off. My next attempt is going to be to modify it for the crockpot perhaps. Then I could just saute veggies for it just before go time.
adapted from: Ready,Set,Eat
- 1 TBSP Vegetable Oil
- 2 cups quartered lengthwise, sliced zucchini
- 1/2 cup (or a bit more) green bell pepper
- 1- 15 oz can of whole black beans drained and rinsed
- 1 quart canned tomatoes
- Garlic Powder
- 1 cup instant white rice
- 1/2 cup shredded Cheddar and Monterey Jack Cheese Blend
Heat Oil in large skillet over medium heat. Add zucchini and bell pepper. Cook 5 minutes stirring occasionally.
Add undrained tomatoes
Add a pinch of Garlic Powder and increase heat to bring mixture to a boil. Once boiling Add rice and stir well.
Cover skillet and remove from heat. Let sit 7 minutes. Sprinkle with cheese.
Now Enjoy! You could even throw in a side of Zucchini bites.
Don’t have canned tomatoes? No worries!
Check out the original recipe HERE to use diced tomatoes.