Zucchini Black Bean Casserole

Ingredients

• 4 medium zucchini, sliced
• 2 cans (15 oz each) black beans, canned (drained and rinsed)
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 can (15 oz) tomato sauce
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 2 cups cheddar cheese, shredded
• 2 tablespoons olive oil

Instructions

1. Preheat your oven to 375°F (190°C). This ensures the casserole bakes evenly and the cheese melts to perfection.
2. In a large skillet, heat olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Stir occasionally to avoid burning.
3. Add minced garlic and cook for an additional 1-2 minutes until fragrant. Garlic cooks quickly, so keep an eye on it!
4. Stir in the black beans, tomato sauce, cumin, chili powder, salt, and pepper. Cook for another 5 minutes, allowing the flavors to meld.
5. In a greased 9x13 inch baking dish, layer half of the sliced zucchini. Top with half of the black bean mixture, then sprinkle one cup of shredded cheese over it.
6. Repeat the layering process with the remaining zucchini, black bean mixture, and finish with the remaining cheese on top.
7. Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.
8. After 25 minutes, remove the foil and bake for an additional 15-20 minutes, or until the cheese is bubbly and golden brown.
9. Remove from the oven and let it cool for 5-10 minutes before serving. This helps the layers set and makes for easier slicing.

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