Spicy Mexican Zucchini Casserole

I made this recipe several weeks ago when I had overflowing zucchini in the fridge. I found it on All Recipes and was intrigued at putting zucchini into a Mexican type dish. The original recipe can be found here. Below is the way I made it, with a few modifications to suit my tastes .

8 servings

INGREDIENTS 

2 tbsp olive oil

2 medium to large zucchini, cubed

1 cup chopped onion

1 tsp garlic salt

1 tsp paprika

1 tsp dried oregano

1 tsp cayenne pepper, or to taste

1 cup cooked long grain rice

1 can black beans

1-2 tomatoes, chopped

1 1/2 cups shredded cheddar cheese

INSTRUCTIONS 

1-Preheat the oven to 350 degrees F.

2-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 tomatoes and cook until just heated through. Remove from heat. Mix it one cup of cheese until well blended. Transfer to a 9 x 13 inch baking dish and top with remaining cheese. Cover the dish with a lid or foil.

3-Bake for 20 minutes in the preheated oven, or until cheese is melted and bubbly. Serve with tortillas.