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Cheesy Zucchini Black Bean Skillet

Fiber, vitamins, nutrients galore! Not to mention super easy to make…this dish should be called Ch-EASY.


  • 1 tablespoon olive oil
  • 1 - 2 cloves garlic, minced
  • 1 1/2 cups cooked rice
  • 1 1/2 cups zucchini, quartered lengthwise and sliced
  • 1/2 cup diced green bell pepper
  • 1/4 teaspoon crushed red pepper
  • 1/2 teaspoon salt, or to taste
  • 1/4 to 1/3 cup vegetable stock*
  • 1 can black beans, drained and rinsed
  • 1 can (14.5 oz.) fire-roasted diced tomatoes, undrained
  • 1 cup grated Cheddar cheese (or any good melting cheese)
  • *optional


Together: Prep ingredients
Adults: Heat oil in large skillet over medium heat.
Together: Add zucchini, garlic, crushed red pepper and bell pepper; cook 5 minutes, stirring occasionally. Add beans and undrained tomatoes (adding a little vegetable stock here is optional, see note).
Adults: Increase the heat to medium high and add the cooked rice. Stir well. Cover; remove from heat and let stand 7 minutes or until liquid is absorbed.
Kids: Sprinkle with cheese.
Together: Replace the lid until the cheese is melted. Serve and enjoy

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About this Recipe
  • Serves: 1
  • Prep Time: 0 minutes
  • Cook Time: 15 minutes
Submitted By
Kids Cook Monday
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