Tex-Mex Zucchini Bake

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🌽🫑 Tex-Mex Zucchini Bake

Description

Tex-Mex Zucchini Bake is a wholesome, cheesy, and flavor-packed casserole dish that blends the fresh taste of zucchini with bold Tex-Mex spices, beans, corn, peppers, and gooey melted cheese. Perfect as a hearty vegetarian main dish or as a side to grilled meats, this recipe delivers comfort with a spicy kick. It’s easy to prepare, customizable, and an excellent way to use up summer zucchini.

Ingredients

  • 3 medium zucchinis, sliced into half-moons

  • 1 tbsp olive oil

  • 1 small onion, diced

  • 1 red bell pepper, diced

  • 2 cloves garlic, minced

  • 1 cup corn kernels (fresh, canned, or frozen)

  • 1 can (15 oz) black beans, drained and rinsed

  • 1 can (14 oz) diced tomatoes with green chilies (like Rotel)

  • 1 ½ tsp chili powder

  • 1 tsp cumin

  • ½ tsp smoked paprika

  • ½ tsp salt (or to taste)

  • ¼ tsp black pepper

  • 1 ½ cups shredded cheddar cheese (or Mexican blend)

  • ½ cup shredded mozzarella cheese

  • 2 tbsp fresh cilantro, chopped

  • 1 cup crushed tortilla chips (optional topping)

Instructions

  1. Prep the Oven: Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.

  2. Cook Veggies: In a large skillet, heat olive oil. Add onion, bell pepper, and garlic; sauté until soft (about 3–4 minutes).

  3. Add Zucchini & Corn: Stir in zucchini slices and corn; cook 3–5 minutes until just tender.

  4. Season & Mix: Add black beans, diced tomatoes with chilies, and all spices. Stir well and let simmer for 5 minutes.

  5. Layer in Dish: Transfer mixture into the baking dish. Sprinkle evenly with cheddar and mozzarella cheese.

  6. Bake: Place in oven for 20–25 minutes until cheese is melted and bubbly.

  7. Finish & Serve: Top with fresh cilantro and optional crushed tortilla chips for crunch. Serve hot.

Notes

  • You can swap zucchini with yellow squash or a mix of both.

  • For extra protein, add shredded chicken or cooked ground turkey/beef.

  • Spice level can be adjusted by adding jalapeños or hot sauce.

  • Make it vegan by using dairy-free cheese.

Tips

  • Slice zucchini evenly so they cook consistently.

  • Drain beans and tomatoes well to avoid a watery bake.

  • Add a squeeze of lime juice before serving for brightness.

  • Great for meal prep — reheats well in the oven or microwave.

Servings

  • Makes 6 servings

Nutritional Info (per serving, approximate)

  • Calories: 240

  • Protein: 12g

  • Fat: 11g

  • Carbohydrates: 25g

  • Fiber: 7g

  • Sugars: 6g

  • Sodium: 520mg

Health Benefits

  • Zucchini: Low-calorie, rich in antioxidants and vitamin C.

  • Black beans: High in fiber and plant-based protein.

  • Corn: Provides natural sweetness, fiber, and B vitamins.

  • Cheese: Good source of calcium and protein (moderation advised).

  • Spices: Anti-inflammatory benefits from chili powder and cumin.

Q&A

Q1: Can I make this ahead of time?
Yes! Assemble everything in the baking dish (without baking), cover, and refrigerate for up to 24 hours. Bake when ready.

Q2: Can I freeze it?
Yes, bake first, then let it cool completely. Wrap tightly and freeze for up to 2 months. Reheat in oven.

Q3: What can I serve this with?
It pairs well with Mexican rice, guacamole, salsa, or grilled chicken.

Q4: Can I make it low-carb?
Yes! Skip the corn and beans, add more zucchini and peppers, and use a low-carb cheese.

Q5: Is this kid-friendly?
Absolutely! Reduce the spice level for children, and they’ll love the cheesy, veggie-packed bake.

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