ZUCCHINI AND BLACK BEAN SKILLET

Zucchini and black bean skillet is easy and delicious!

Zucchini and Black Bean Skillet

2 medium zucchini or 4 to 5 cups, unpeeled and chopped

2 tablespoons cooking oil

1 tablespoon bacon drippings, Optional

2 cloves of garlic, peeled and chopped

1/2 cup diced green onions

1 cup chopped celery

1 (14.5 ounce) can chicken broth

1 (10 ounce) can tomatoes with green chilies

1 (14.5 ounce) can black beans, drained

1 cup fresh or frozen corn

1 cup long grain rice (could use quick cooking rice)

1/2 teaspoon black pepper

1 teaspoon salt, Optional

1/2 teaspoon dried oregano

1 teaspoon dried cilantro leaves

1 cup more or less shredded cheese ( I use Monterey Jack and Cheddar)

Saute’ zucchini, garlic, onions and celery in the cooking oil and bacon drippings in a large skillet on top of the stove until zucchini starts to brown.   Add chicken broth, tomatoes with green chilies, black beans, corn, rice, black pepper, salt, oregano and cilantro.  Cover skillet and simmer 20 to 25 minutes until rice has soaked up liquid and is tender.  Sprinkle on cheese, cover and let melt on top.  Makes 6 to 8 large servings.  Enjoy!

Zucchini tips:  The smaller the zucchini, the sweeter and more tender.  Zucchini will keep refrigerated for about 4 to 5 days.  One medium zucchini yields about 1 1/2 cups of shredded zucchini if you are using in a baking recipe. Don’t peel the zucchini before grating.

Zucchini and Black Bean Skillet

The Southern Lady Cooks

This is an easy skillet meal that could be a side dish or a main dish. It's very flavorful!

5 from 8 votes

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Course Main Course, Side Dish

Cuisine American

Servings 6 servings

Ingredients

  

1x2x3x

• 2 medium zucchini or 4 to 5 cups unpeeled and chopped
• 2 tablespoons cooking oil
• 1 tablespoon bacon drippings Optional
• 2 cloves of garlic peeled and chopped
• 1/2 cup diced green onions
• 1 cup chopped celery
• 1 (14.5 ounce) can chicken broth
• 1 (10 ounce) can tomatoes with green chilies
• 1 (14.5 ounce) can black beans drained
• 1 cup fresh or frozen corn
• 1 cup long grain rice could use quick cooking rice
• 1/2 teaspoon black pepper
• 1 teaspoon salt Optional
• 1/2 teaspoon dried oregano
• 1 teaspoon dried cilantro leaves
• 1 cup more or less shredded cheese I use Monterey Jack and Cheddar

Instructions

 

• Saute’ zucchini, garlic, onions and celery in the cooking oil and bacon drippings in a large skillet on top of the stove until zucchini starts to brown. Add chicken broth, tomatoes with green chilies, black beans, corn, rice, black pepper, salt, oregano and cilantro.
• Cover skillet and simmer 20 to 25 minutes until rice has soaked up liquid and is tender. Sprinkle on cheese, cover and let melt on top.

Keyword Zucchini and Black Bean Skillet

Tried this recipe?Let us know how it was!

Follow us on Instagram.

Are you reading our digital magazine, Front Porch Life? It’s full of great new recipes, country living, fantastic people, southern charm, cooking tips and so much more. We send it directly to your email so you can start reading, cooking and relaxing immediately! This is our premium content not found on our website. Join 1000’s of others today and start enjoying our magazine!