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Spicy mexican style zucchini casserole
Spicy mexican style zucchini casserole

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For anybody who is not allergic to nuts, try consuming some almonds! Almonds are sometimes considered a super food because they’re packed full of ingredients that help boost our vigor while keeping us healthy. Different minerals and vitamins are located in these wonderful nuts. They generally do, however, have tryptophan-the same enzyme that makes you tired after eating turkey. But whenever you eat almonds, you don’t feel like you should sleep a while. Rather they will merely help your muscles and digestive tract relax while also helping you feel less burned out. Almonds frequently give you a general increased a feeling of well-being.

There are lots of healthy treats you can choose that don’t involve a lot of preparation or searching. When you make the choice to be healthy, it’s easy to find what you need to be successful at it.

We hope you got benefit from reading it, now let’s go back to spicy mexican style zucchini casserole recipe. To make spicy mexican style zucchini casserole you only need 12 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to prepare Spicy mexican style zucchini casserole:
  1. Take Ingredients
  2. Take 2 tbsp Olive oil
  3. Provide 3 lb Zucchini
  4. Get 1 cup Chopped onion
  5. Get 1 tsp Garlic salt
  6. Prepare 1 tsp Paprika
  7. You need 1 tsp Dried oregano
  8. Use 1 tsp Cayenne pepper, or to taste
  9. Provide 1 cup Cooked long-grain rice
  10. Provide 1 cup Cooked Pinto bean
  11. Provide 2 1/2 cup Salsa
  12. Get 1 1/2 cup Shredded cheddar cheese
Instructions to make Spicy mexican style zucchini casserole:
  1. Preheat oven to 350° F
  2. Heat oil in 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 to cook and stir until fragrant. Mix in rice, beans and salsa and cook just until heated through. Mix in 1 cup of shredded cheese until well blended. Transfer to 9x13 inch baking dish and top with remaining cheddar cheese. Cover dish with lid or aluminum foil.
  3. Bake for 20 minutes in preheated oven, or until cheese is melted and bubbly!
  4. *when I made this recipe zucchini was hard to come by and expensive so I just bought three zucchini and then added ground lean beef. You could also add chicken. I seasoned my beef to taste with the seasoning s listed. You can also substitute the rice for whole grain and you can leave out the cheese if you prefer.

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