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Cheesy Zucchini, Black Bean, and Rice Skillet

This Zucchini Black Bean and Rice Skillet comes together in just 30 minutes and is a filling, vegetarian dinner. Your family will love the tender zucchini, black beans, fluffy rice, and all the cheese!

Zucchini, black bean, and rice dinner in large black skillet with plates and a towel nearby.

I first found this zucchini black bean and rice skillet recipe when my husband and I were newly married and I’ve been making it every year since then!

My husband says this is his least favorite dinner that I make because he’s not a fan of zucchini and wishes the recipe had meat in it.

I, on the other hand, love this skillet recipe because it’s quick and easy, affordable, and gives us a meatless dinner during the week.

My kids love it, and he still eats it, so I guess it’s not as bad as he thinks…

(It’s absolutely delicious. Trust me!)

Step-by-Step Instructions

Bowls of ingredients on white table including tomatoes, black beans, zucchini, and rice.

Cook 1 cup white rice according to package directions either on the stove, in a rice cooker, or Instant Pot.

While rice is cooking heat 1 tablespoon of oil in a large skillet over medium heat.

Swirl of olive oil in large black skillet.

Add 2-3 small zucchinis, sliced; 1/2 cup chopped onion and 1/2 cup diced green bell pepper and cook until vegetables are tender, stirring occasionally.

Cooked zucchini slices in large black skillet with wooden spoon.

Add 15 ounces canned drained black beans, 14.5 ounces canned fire-roasted diced tomatoes with garlic, and 1/4 teaspoon dried oregano and stir well.

Zucchini, tomatoes, and black beans in large black skillet with wooded spoon.

Once the rice is done, add it to the skillet and stir to combine.

Zucchini, black beans, rice, and tomatoes in large black skillet with wooden spoon.

Sprinkle the rice mixture with 1/2 cup shredded cheddar cheese.

A small amount of shredded cheddar cheese on black skillet full of zucchini, rice, and black beans.

Cover and turn the heat to low. Let stand for 5 minutes or until cheese is melted.

Recipe Tips and Substitutions

Zucchini, black beans, and rice on green plate with gold fork.

If you have some, top this skillet with some creamy cilantro lime dressing. It gives it just the right amount of extra flavor!

I’m not a big fan of onions or peppers, so I usually don’t add those and add a teaspoon or so of onion powder instead.

Here are a few substitutes if you don’t have the ingredient on hand:

If you don’t have fire-roasted tomatoes with garlic, you can use regular diced tomatoes and just add a teaspoon or so of garlic powder or minced garlic with the vegetables.

Likewise, instead of fire-roasted tomatoes with garlic, you can use Italian diced tomatoes and omit the oregano.

The original recipe directs you to cook the rice in the skillet after you add the beans and tomatoes. I’ve tried it this way, and the rice always comes out stuck to the bottom or underdone. If you cook the rice separately, you’ll have perfectly fluffy rice every time.

More Like This

Close up of zucchini and rice dinner in large black skillet.

Want more zucchini recipes? Try these!

I hope your family loves this delicious zucchini black bean and rice skillet! If you make it, be sure to take a picture and tag me on Instagram with @ashcroftfamilytable and use the hashtag #ashcroftfamilytable!

 

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Close up of zucchini and rice dinner in large black skillet.

Cheesy Zucchini, Black Bean, and Rice Skillet

The Ashcroft Family Table
This Zucchini Black Bean and Rice Skillet comes together in just 30 minutes and is a filling, vegetarian dinner your family will love!
4.34 from 6 votes
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Dinner
Cuisine American
Servings 6 -8 servings
Calories 304 kcal

Ingredients
 
 

  • 1 cup white rice
  • 1 tablespoon oil, olive or vegetable
  • 2-3 small zucchinis, sliced
  • ½ cup chopped onion
  • ½ cup diced green bell pepper
  • 15 ounces canned black beans, drained
  • 14.5 ounces canned fire-roasted diced tomatoes with garlic, undrained
  • ¼ teaspoon dried oregano
  • 1 cup shredded cheddar cheese

Instructions
 

  • Cook rice according to package directions either on the stove, in a rice cooker, or Instant Pot.
  • While rice is cooking heat oil in a large skillet over medium heat.
  • Add zucchini, onion, and bell pepper and cook until vegetables are tender, stirring occasionally.
  • Add beans, undrained tomatoes, and oregano and stir well.
  • Once the rice is done, add it to the skillet and stir to combine.
  • Sprinkle the rice mixture with cheese, cover, and turn the heat to low. Let stand for 5 minutes or until cheese is melted.

Notes

Try topping this with some creamy cilantro dressing for added flavor!

Nutrition

Serving: 1servingCalories: 304kcalCarbohydrates: 43gProtein: 13gFat: 9gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 20mgSodium: 495mgPotassium: 614mgFiber: 7gSugar: 4gVitamin A: 450IUVitamin C: 31mgCalcium: 207mgIron: 3mg
Keyword cheesy zucchini casserole, quick zucchini recipes, vegetarian skillet recipe, zucchini black bean and rice skillet, zucchini rice skillet, zucchini skillet recipes
Tried this recipe?Let us know how it was!
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Recipe Rating




Foodieforpeace

Sunday 11th of July 2021

This was a recipe we used after being away this weekend. We needed to use garlic scapes and zucchini from our CSA. What a delicious recipe. Very veggie and lots of texture. We did add salt, pepper and chili powder and topped it with chopped green onions and a dollop of sour cream. So tasty!!

Jessica Ashcroft

Monday 12th of July 2021

I'm so glad you liked it! Good call with the sour cream ;)

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