Meatless Monday's menu featured my SW take on zucchini casserole.
1 large zucchini, halved, seeded and sliced in half moons
1 onion, halved and sliced
1 jalapeno, minced
2 cloves garlic, minced
1 can diced tomatoes with green chilies
1 can black beans, rinsed and drained
fresh cracked black pepper
1 box cornmeal mix
1/3 C buttermilk
dash hot sauce
1 small banana pepper, minced
1/4 C pepper jack cheese, cubed
Toss the sliced zucchini, jalapeno and onions in the olive oil/spices then saute until they slightly soften. Add minced garlic during the last minute until it releases it's aroma. Combine this mixture with black beans and tomatoes. Pour into casserole and bake 30 min. at 375 degrees, mixing once or twice. Meanwhile, mix the cornmeal topping ingredients in a bowl. After mixture has cooked to desired consistency, raise the heat to 400 degrees, top with cornmeal mixture. Bake an additional 25 minute or until brown/bubbly. Serve with sour cream.