Cheesy Zucchini Black Bean Skillet Recipe

Provided by CalFresh Healthy Living, UCCE Placer/Nevada Counties, and the Auburn Interfaith Food Closet

Cheesy Zucchini Black Bean Skillet

PREP TIME 15 minutes
COOK TIME: 10 minutes


  • 1 tablespoon oil
  • 1 or 2 cloves of garlic, minced
  • 1 1/2 cups cooked rice
  • 1 1/2 cups zucchini, quartered lengthwise and sliced
  • 1/2 cup red, yellow, or orange bell pepper, diced
  • 1/4 teaspoon crushed red pepper
  • 1 can (15 oz.) black beans, drained and rinsed
  • 1 can (14.5 oz.) diced tomatoes, undrained
  • 1/2 teaspoon salt, to taste
  • 1 cup grated cheese 


1. Heat oil in a large skillet over medium heat.  Add sliced zucchini, minced garlic, crushed red pepper, and diced green bell pepper.  Cook for 5 minutes, stirring occasionally.

2. Add beans and undrained tomatoes, then salt, to taste.  Mix well.

3. Increase the heat to medium-high, and add the cooked rice.  Stir well.

4. Cover, remove from heat, and let stand for 7 minutes or until the liquid is absorbed. 

5. Uncover, sprinkle the shredded cheese, and place the lid back until the cheese is melted.

6. Serve warm.

Download the Recipe as a PDF

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