Mexican Zucchini Lasagna

This is a vegetarian “lasanga” featuring zucchini as the noodles, black beans as the protein, and salsa as the sauce with a layer of cheese in the middle and on the top. I may add even more vegetables to the mix the next time I make this.

Ingredients:

2 zucchini

1 bell pepper

1/2 sweet onion

1 cup salsa

1 low sodium black beans rinsed and drained

1 teaspoon chipotle lime or taco seasoning

1 cup shredded cheese (Taco blend, Monterrey, pepper jack, etc..)

Additions: sweet corn, cilantro, spicy peppers, …

Directions:

1. Preheat oven to 375 degrees.
2. Spray an 8×8 glass baking pan.
3. Slice a zucchini into 1/4 inch slices. Arrange one layer of slices on the bottom of the baking pan. Sprinkle with seasoning.
4. Add a layer of sliced peppers and onions.
5. Spread out 1/2 can of black beans.
6. Lightly pour salsa and spread out.
7. Sprinkle cheese in an even layer.
8. Repeat with another layer of zucchini, beans, salsa, and cheese.
9. Cover with aluminum foil. Bake for 25-30 minutes.
10. Serve with nachos/zachos.