Write It On A Rock

My good friend Kirstin made this casserole for lunch when I came over last fall and I have made it at least a dozen times since.   She loves to make healthy, simple meals, so I get ideas from her.

You may have zucchini or summer squash from your garden or farmer’s market that you need new uses for.  So here you go.

Sometimes I top it with a little sour cream or cilantro if we have them.  It’s substantial enough for dinner served with crusty, warm bread.

My kids like it, but I will warn you.  If your kids eat with their eyes, this may not be their food.  (Why do kids do that?)

Summer Squash Casserole

• 3 medium zucchini or summer squash sliced
• 2 cans black beans (lightly smashed with a fork)
• 2-3 cups cheese
• 3 cloves garlic pressed
• 2 cups or a large jar of salsa
• Cumin, salt, and pepper to taste (or you can just do a couple of tablespoons of taco seasoning if it’s easier for you).

Put ingredients in the slow cooker on high for 3 hours or bake at 375 degrees in covered 9×13 pan for about 1 1/2 hours.

*Slow cookers vary so cook until the zucchini is soft.

Enjoy!