Black Bean Casserole
1 can black beans (rinsed and drained)
1 medium onion (minced)
1 clove garlic (minced)
2 to 3 small zucchinis
2 cups whole kernel corn (frozen)
1 cup of your favorite salsa
1/4 cup chopped flat leaf parsley
3 tablespoons olive oil
salt and pepper to taste
vegan parmesan cheese (optional)
Saute the onion, garlic and parsley until the onion is transparent.
Cut zucchini in half lengthwise then in 1/2 inch slices.
Mix all ingredients together and pour in a greased 2 quart casserole.
Cover and bake about 45 minutes or until zucchini is tender.
Remove from oven and top with grated vegan parmesan cheese if desired.
Great served with a side of brown rice. Enjoy!