Description
Prepare to embark on a flavor adventure with our delectable Tex-Mex Zucchini Bake! This dish combines the bold spices and vibrant colors of Tex-Mex cuisine with the nutritional benefits of fresh zucchini.
Ingredients
- 2 medium zucchinis, sliced into half-moons
- 1 cup cherry tomatoes, halved
- 1 cup corn kernels (fresh, canned, or frozen)
- 1 can (15 oz) black beans, drained and rinsed
- 1 small red onion, diced
- 1 cup shredded cheddar cheese
- 1/2 cup shredded pepper jack cheese
- 1 tsp ground cumin
- 1 tsp chili powder
- 1/2 tsp garlic powder
- Salt and pepper to taste
- 2 tbsp olive oil
- 1/4 cup chopped fresh cilantro (optional)
Instructions
1. Begin by preheating your oven to 375°F (190°C). Lightly grease a 9×13 baking dish with non-stick cooking spray or olive oil to prevent sticking.
2. In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the sliced zucchini and diced red onion to the pan. Sauté for 5-6 minutes, stirring occasionally, until the vegetables have softened slightly.
3. In a large mixing bowl, combine the sautéed zucchini and onion, halved cherry tomatoes, corn kernels, drained and rinsed black beans, ground cumin, chili powder, garlic powder, salt, and pepper. Stir everything together until the ingredients are evenly distributed.
4. Spread the Tex-Mex vegetable mixture evenly into the prepared baking dish. Top the filling with the shredded cheddar and pepper jack cheeses, ensuring the cheese is distributed across the entire surface.
5. Place the Tex-Mex Zucchini Bake in the preheated oven and bake for 20-25 minutes, or until the cheese is melted, bubbly, and golden brown.
Notes
This Tex-Mex Zucchini Bake pairs beautifully with a variety of side dishes. Consider serving it alongside a fresh green salad, roasted sweet potato wedges, or a side of cilantro-lime rice for a complete and satisfying meal.
If you have any leftovers of this Tex-Mex Zucchini Bake, simply allow the dish to cool completely, then transfer it to an airtight container. It will keep in the refrigerator for up to 4 days, making it a great meal-prep option or easy go-to for busy weeknights.
- Prep Time: 15
- Cook Time: 25
- Category: Dinner
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 280
- Calories: 5
- Sugar: 600
- Sodium: 15
- Fat: 7
- Saturated Fat: 8
- Unsaturated Fat: 0
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 5
- Protein: 16
- Cholesterol: 0