A delicious and easy-to-make Loaded Zucchini Bake packed with vegetables and cheese.
Author:Lorenzo Bonucci
Prep Time:15 minutes
Cook Time:30 minutes
Total Time:45 minutes
Yield:6 servings 1x
Category:Main Dish
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
2 large zucchinis, sliced into 1/4-inch rounds
1 cup cherry tomatoes, halved
1 cup corn kernels (fresh or frozen)
1 cup black beans, drained and rinsed
1 cup shredded cheddar cheese
1/2 cup grated Parmesan cheese
1/4 cup chopped fresh cilantro (or parsley)
2 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon chili powder
Salt and pepper to taste
2 tablespoons olive oil
Instructions
Preheat your oven to 375°F.
In a large mixing bowl, combine the sliced zucchinis, cherry tomatoes, corn, black beans, minced garlic, cumin, chili powder, salt, and pepper. Drizzle with olive oil and toss until everything is well coated.
Spread the vegetable mixture evenly in a greased 9×13-inch baking dish.
Sprinkle the shredded cheddar cheese and grated Parmesan cheese evenly over the top of the vegetables.
Bake in the preheated oven for 25-30 minutes, or until the zucchini is tender and the cheese is bubbly and golden.
Remove from the oven and let it cool for a few minutes. Garnish with chopped cilantro before serving.
Notes
For added flavor, try adding diced bell peppers or jalapeños to the vegetable mixture.
You can also substitute the black beans with cooked ground turkey or chicken for a heartier option.