Cheesy Zucchini Black Bean Skillet
Here’s what The Kids Cook Monday has to say about this recipe: Did you know that the food you eat sends superheroes into your body? These superheroes are called antioxidants and they help fight things in our bodies that can make us sick. Tomatoes have an antioxidant called lycopene and zucchini contains lutein and zeaxanthin. Sound like a mouthful? Don’t worry about the names, just remember to eat your super veggies!
  • 1 tablespoon olive oil
  • 1 to 2 cloves garlic, minced
  • 1½ cups cooked rice
  • 1½ cups zucchini, quartered lengthwise and sliced
  • ½ cup diced green bell pepper
  • ¼ teaspoon crushed red pepper
  • ½ teaspoon salt, or to taste
  • ¼ to ⅓ cup vegetable stock, optional
  • 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)
  1. Together: Prep ingredients.
  2. Adult: Heat oil in large skillet over medium heat.
  3. 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).
  4. Adult: 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.
  5. Kid: Sprinkle with cheese.
  6. Together: Replace the lid until the cheese is melted.
  7. Serve and enjoy.
Recipe by Lizs Healthy Table at