Ingredients

2 tablespoons olive oil

3 pounds zucchini, cubed

1 cup chopped onion

1 teaspoon garlic salt

1 teaspoon paprika

1 teaspoon dried oregano

1 teaspoon cayenne pepper, or to taste

1 cup cooked long-grain rice

1 cup cooked pinto beans

3 cups salsa

2 cups shredded Cheddar cheese

Directions

Preheat the oven to 350 degrees F (175 degrees C).

Heat the oil in a large skillet over medium-high heat. Add zucchini
and onions; cook and stir until tender, about 12 minutes. Season

with garlic salt, paprika, oregano and cayenne pepper, and continue
cooking and stirring until fragrant. 

Mix in the rice, beans and salsa and cook just until heated throughMix in 1 cup of  Cheddar cheese until well blended. Transfer to a 9x13 inch baking dish and top with 
remaining Cheddar cheese. Cover the dish with aluminum foil.Bake for 25 minutes in the preheated oven, or until cheese is melted and bubbly.