Zucchini Pasta

Yield: 1 serving
Community Recipe from


  • 1 tablespoon(s) oil


  1. 1 tablespoon Pure Wesson® Canola Oil
  2. 1-1/2 cups quartered lengthwise, sliced zucchini
  3. 1/2 cup diced green bell pepper
  4. 1 can (15 oz each) Rosarita® Premium Whole Black Beans, drained, rinsed
  5. 1 can (14.5 oz each) Hunt's® Fire Roasted Diced Tomatoes with Garlic, undrained
  6. 3/4 cup water
  7. 1 cup instant white rice
  8. 1/2 cup shredded Cheddar and Monterey Jack cheese blend

  10. Serving Size 4 servings (1-1/4 cups each)
  11. Calories 276
  12. View complete nutrition information


  14. 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.
  15. Add rice; stir well. Cover; remove from heat and let stand 7 minutes or until liquid is absorbed. Sprinkle with cheese
September 2012

This recipe is a personal recipe added by bfogler and has not been tested or endorsed by MyRecipes.

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