Zucchini Corn Casserole
This zucchini corn casserole is a healthy and delicious one-skillet recipe that combines fresh vegetables, cheese, and black beans. An easy dish packed with flavor, it is perfect for a vegetarian dinner.
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 medium zucchini
- 1 small yellow squash
- 2 small calabacita squash (or substitute with more zucchini/yellow squash)
- 2 shallots
- 4 cups cauliflower rice (fresh or frozen)
- ½ cup black beans
- ½ cup sweet corn
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- ½ teaspoon garlic powder
- 3 cups shredded sharp cheddar cheese (divided)
- ¼ cup chopped parsley
- Optional: Sour cream for topping
Instructions
- Preheat your oven to 400°F.
- Heat the olive oil in a large, oven-safe skillet over medium to medium-high heat.
- Dice the zucchini and squash, then add them to the skillet. Sauté for 8–10 minutes, stirring occasionally, until softened.
- Dice the shallots and stir them into the skillet with the zucchini mixture. Sauté for an additional 2–3 minutes.
- Add the cauliflower rice, black beans, sweet corn, salt, pepper, and garlic powder. Stir until everything is well combined.
- Mix in half of the shredded cheddar cheese, ensuring it’s evenly distributed. Pat the mixture into an even layer in the skillet.
- Sprinkle the remaining cheese evenly over the top.
- Transfer the skillet to the oven and bake for 10 minutes or until the cheese is melted and bubbly.
- While the casserole bakes, chop the fresh parsley.
- Remove the skillet from the oven and let it cool for a few minutes. Garnish with parsley and serve warm.