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Community Recipe
from [bfogler]
Zucchini Pasta

Zucchini Pasta

  • Yield: 1 serving

Ingredients

  • 1 tablespoon(s) oil

Preparation

1 tablespoon Pure Wesson® Canola Oil

1-1/2 cups quartered lengthwise, sliced zucchini

1/2 cup diced green bell pepper

1 can (15 oz each) Rosarita® Premium Whole Black Beans, drained, rinsed

1 can (14.5 oz each) Hunt's® Fire Roasted Diced Tomatoes with Garlic, undrained

3/4 cup water

1 cup instant white rice

1/2 cup shredded Cheddar and Monterey Jack cheese blend

NUTRITION INFORMATION*

Serving Size 4 servings (1-1/4 cups each)

Calories 276

View complete nutrition information

DIRECTIONS

Heat oil in large skillet over medium heat. Add zucchini and bell pepper; cook 5 minutes, stirring occasionally. Add beans, undrained tomatoes and water. Increase heat and bring to a boil.

Add rice; stir well. Cover; remove from heat and let stand 7 minutes or until liquid is absorbed. Sprinkle with cheese

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Zucchini Pasta Recipe

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