I made this dish a few nights ago and it was a huge hit with the family. I LOVE Zucchini, so I was excited to add some into it. My daughter however, quickly pointed out, “I do not like pickles in my dinner mama”. Ha-ha, I finally got her to try one of them, and she too said she loves zucchini! It took some convincing that the “pickles” were actually “zucchini” and she should try it. Kids sure are funny, huh?
Anyhow, this made enough to feed the whole family for two nights, so I thoroughly enjoyed not cooking one night and having leftovers. Hopefully your family will love this as well, 🙂
2/3 cup cooked brown rice (I used instant, you can use whichever kind)
1 tbsp olive oil
1/2 cup diced onion
3 medium zucchini, thinly sliced
2 boneless, skinless chicken breasts, cooked and chopped/shredded
1/2 tsp cumin
Salt/Pepper to taste
Cayenne Pepper to taste
1 can (15 oz) black beans, rinsed/drained
1 can (4 oz) diced green chiles, drained
1 1/2 cups shredded cheese (I used Mexican Blend)
Preheat oven to 350. Lightly grease a 9×13 baking dish. Heat the olive oil in a skillet over medium-high heat. Add in onion and cook until tender. Mix in the zucchini and chicken. Add in the spices and mix everything until combined. Stir until zucchini is lightly brown and chicken is heated. In a large bowl, combine the chicken mixture, cooked rice, beans, chiles, and 1/2 the cheese. Pour into the baking dish and sprinkle remaining cheese on top. Cover dish loosely in foil and bake in oven for 30 minutes. Uncover foil and cook an additional 10 minutes.