Zucchini Skillet

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.

Zucchini Skillet

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 beans

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.

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