Description
This Tex-Mex Zucchini Bake combines tender zucchini, hearty black beans, sweet corn, and fire-roasted tomatoes, all layered with melted cheese and Tex-Mex spices for a comforting, crowd-pleasing meal.
Ingredients
Scale
- 3 medium zucchini, sliced into 1/4-inch rounds
- 1 (15 oz) can black beans, drained and rinsed
- 1 cup corn kernels (fresh or frozen)
- 1 (14.5 oz) can fire-roasted diced tomatoes, drained
- 1 small red onion, finely diced
- 3 garlic cloves, minced
- 2 tablespoons taco seasoning
- 1 ½ cups shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 2 tablespoons olive oil
- Fresh cilantro, chopped, for garnish
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C) and grease a 9×13-inch casserole dish.
- In a large bowl, mix black beans, corn, tomatoes, onion, garlic, and taco seasoning.
- Spread a layer of the bean mixture on the bottom of the casserole dish.
- Layer zucchini slices over the mixture, sprinkle with cheeses, and repeat layers, ending with cheese.
- Cover with foil and bake for 25 minutes.
- Remove foil and bake an additional 15–20 minutes until cheese is golden and bubbly.
- Let rest for 5–10 minutes before garnishing with cilantro and serving.
Notes
- Salt zucchini and let sit for 10 minutes before layering to prevent sogginess.
- Use freshly shredded cheese for best melting results.
- Broil for 2 minutes at the end for a crispy cheese topping.
Nutrition
- Serving Size: 1 portion
- Calories: 290
- Sugar: 5g
- Sodium: 540mg
- Fat: 17g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 13g
- Cholesterol: 35mg
Keywords: zucchini bake, tex-mex casserole, vegetarian dinner, cheesy zucchini bake, healthy comfort food