1 Pan Meal: Easiest Zucchini Skillet

1 Pan Meal: Easiest Zucchini Skillet

You know what’s better than a delicious dinner?  Not having to do a ton of dishes after you’re done eating.  This skillet recipe can be thrown together in 30 minutes, and it does not disappoint.  The ingredients are also super easy to find, so you really have no excuse not to make this asap.  No joke!  It happens to be vegetarian, but feel free to add in the meat of your choice, or some tofu for extra protein.  You can thank me later when you’re reveling in your lack of dirty dishes.

And yes, I know that a pan and a skillet are technically different.  But “1 Pan Meal” does have a nice ring to it…

Easiest Zucchini Skillet
Adapted from Ready, Set, Eat

1 tbsp canola oil
1 1/2 cups sliced zucchini (quartered lengthwise)
1/2 cup diced green pepper, or other veggie of choice.  I used mushrooms instead.
1 can black beans
1 can fire roasted tomatoes (I prefer the kind with green chiles to give it a kick)
3/4 cup water
1/2 cup shredded cheese blend (cheddar & jack works well)
1 cup instant rice

Heat oil in a large skillet or sauté pan on medium heat.  Cook zucchini (and peppers or mushroom) for 5 minutes until soft.

While the veggies are doing their thing, rinse your beans under cold water.  This helps get rid of some of the sodium from the can.

After the 5 mins are up, add beans, the entire can of tomatoes and the water to the pan.  Bring to a boil.

Add rice and stir well.  Remove from heat.  Cover and let stand for 7 mins until rice is absorbed.

Want to save a bit of time?  Use pre-cooked rice and skip the water.  I like the microwaveable brown rice from TJs.

Sprinkle with cheese and enjoy!  Might I also suggest some hot sauce?

Mmm, cheese…


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