A delicious and easy Tex-Mex Zucchini Bake that combines fresh vegetables, beans, and cheese for a hearty meal.
Author:Lorenzo Bonucci
Prep Time:15 minutes
Cook Time:40 minutes
Total Time:55 minutes
Yield:6 servings 1x
Category:Main Dish
Method:Baking
Cuisine:Tex-Mex
Diet:Vegetarian
Ingredients
Scale
2 medium zucchinis, sliced into rounds
1 cup corn kernels (fresh, frozen, or canned)
1 cup black beans, drained and rinsed
1 cup diced tomatoes (canned or fresh)
1 cup shredded cheddar cheese
1/2 cup diced red onion
1/2 cup diced bell pepper (any color)
2 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon olive oil
1/4 cup fresh cilantro, chopped (for garnish)
Instructions
Preheat the oven to 375°F (190°C).
In a large skillet, heat the olive oil over medium heat. Add the diced red onion and bell pepper, and sauté for about 5 minutes until softened.
Stir in the minced garlic, corn, black beans, diced tomatoes, cumin, chili powder, salt, and black pepper. Cook for another 3-4 minutes until heated through.
In a greased 9×13-inch baking dish, layer half of the zucchini slices on the bottom. Spread half of the vegetable mixture over the zucchini. Sprinkle with half of the cheddar cheese.
Repeat the layers with the remaining zucchini, vegetable mixture, and top with the remaining cheddar cheese.
Cover the baking dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden.
Let it cool for 5 minutes before serving. Garnish with fresh cilantro.
Notes
For added spice, include diced jalapeños or a pinch of cayenne pepper in the vegetable mixture.
Substitute the black beans with kidney beans or pinto beans for a different flavor profile.