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Southwest Zoodle Bake

Author Johnna

Ingredients

  • 2 Small Zucchini , cut into noodles with a peeler or spiralizer
  • 1 bunch kale , removed from stems and finely chopped
  • 1 yellow onion , chopped
  • 3 cloves garlic , chopped
  • 1 cup chopped mushrooms
  • 1-15 oz . can black beans , drained and rinsed
  • 1-15 oz . can tomatoes with chiles
  • 1-8 oz . can tomato sauce
  • 2 c . shredded non-dairy cheese
  • 2 T . fresh cilantro , chopped
  • 2 t . cumin
  • 2 t . chili powder
  • 1/2 t . salt
  • 1 avocado , optional
  • 1 bunch diced green onions , optional
  • 1 small can sliced black olives , optional

Instructions

  1. Preheat oven to 350 degrees. Have a large, deep dish 9" or larger pie plate OR baking dish ready.
  2. Cut zucchini into noodles using either a peeler or a Spiralizer. Set aside.
  3. In a large, deep skillet, saute yellow onion until translucent. Add mushrooms, garlic cloves and kale. Cook over medium until kale has softened.
  4. Add black beans, tomatoes with chiles and tomato sauce. Cook until warmed through.
  5. Turn heat off, but leave pan on burner. Add in shredded non-dairy cheese and spices. Stir to combine.
  6. Carefully add in zucchini noodles. Stir to combine then transfer to baking dish.
  7. Bake in 350 degree oven for 30-35 minutes, until it is bubbly around the edges.
  8. Let cool for 5-10 minutes before serving.
  9. Optional: you may serve topped with avocado, green onions and black olive slices.