Tex-Mex Zucchini Bake
Looking for a dish that’s both delicious and easy to prepare? The Tex-Mex Zucchini Bake is your answer! Packed with vibrant flavors, this recipe is perfect for busy weeknights, offering a delightful mix of textures that the whole family will love. Plus, it’s easily customizable, allowing you to adapt it to your taste or whatever ingredients you have on hand.
Recipe Information
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 6
Difficulty Level: Easy
Nutrition Information (per serving)
Calories: 280
Protein: 15 grams
Carbohydrates: 35 grams
Fat: 12 grams
Fiber: 6 grams
Sugar: 4 grams
Sodium: 500 mg
Why Make Tex-Mex Zucchini Bake
Tex-Mex Zucchini Bake is not only flavorful but also a healthy option packed with vegetables and protein from black beans. It’s a fantastic way to sneak in more greens while satisfying your cravings for Tex-Mex cuisine. The zucchini serves as a delicious low-carb base that absorbs all the delightful flavors of salsa and spices, making this bake a wholesome choice for any meal. Plus, it’s versatile enough to be made vegetarian or even spiced up for those who like a kick!
How to Make Tex-Mex Zucchini Bake Step by Step
Ingredients
4 medium zucchini (about 1½ lb), sliced ¼ inch thick
1 tablespoon olive oil
1 cup yellow onion, finely diced
1 cup red bell pepper, diced
3 cloves garlic, minced
1 can (15 oz) black beans, drained and rinsed
1 cup corn kernels (fresh or frozen)
1½ cups thick chunky salsa
1 teaspoon chili powder
1 teaspoon ground cumin
½ teaspoon smoked paprika
½ teaspoon dried oregano
¾ teaspoon kosher salt
¼ teaspoon black pepper
1 tablespoon lime juice
1 cup Cheddar cheese, shredded
1 cup Monterey Jack cheese, shredded
¼ cup cilantro, chopped (plus extra for garnish)
½ cup crushed tortilla chips (optional, for topping)
Oil or nonstick spray for baking dish
Directions
- Heat oven to 400°F (200°C). Lightly oil an 8×12 inch baking dish and warm it in the oven for 3 minutes.
- Warm olive oil in a large skillet over medium heat. Sauté onion and red bell pepper for 4–5 minutes until softened. Stir in garlic for 30 seconds.
- In a bowl, combine black beans, corn, salsa, chili powder, cumin, smoked paprika, oregano, salt, pepper, and lime juice. Stir in half of the cilantro.
- Pat zucchini slices dry. Sprinkle them lightly with a pinch of salt and blot again to remove excess moisture.
- Spread a thin layer of the bean mixture in the warm baking dish. Shingle a layer of zucchini. Spoon more bean mixture over, then add a light handful of cheeses. Repeat layers, ending with cheese. Top with crushed tortilla chips if using.
- Bake for 22–26 minutes until bubbling at the edges and zucchini is tender when pierced.
- Rest for 5–10 minutes. Sprinkle remaining cilantro over the top, slice, and serve warm.
How to Serve Tex-Mex Zucchini Bake
This dish pairs beautifully with a fresh side salad or some avocado slices for a creamy touch. You can also serve it with sour cream or guacamole for an extra burst of flavor. It’s great on its own or even as a side dish at your next gathering.
How to Store Tex-Mex Zucchini Bake
If you have leftovers, the Tex-Mex Zucchini Bake can be refrigerated in an airtight container for up to three days. To reheat, pop it in a microwave or oven until warmed through. If you’d like to freeze it, make sure to wrap it tightly and store it for up to three months. Just thaw it out and reheat when ready to enjoy!
Expert Tips for Cooking Tex-Mex Zucchini Bake
- For a spicier kick, add diced jalapeños to the bean mixture.
- Try using different types of cheese, such as pepper jack, for an added flavor twist.
- Make sure to dry the zucchini well to prevent excess moisture in your bake.
- You can also add other veggies like spinach or mushrooms for extra nutrition.
- If you want a crispy top, broil for the last few minutes of baking.
Delicious Variations of Tex-Mex Zucchini Bake
Feel free to experiment with flavors by adding fresh herbs like basil or parsley. For a citrus twist, add lime zest to the mixture. If you want a heartier variation, consider incorporating cooked quinoa or ground turkey for added protein.
Tex-Mex Zucchini Bake is more than just a recipe; it’s an exciting, flavor-packed meal that’s simple to whip up and perfect for everyone at the table. Give it a try and enjoy the burst of Tex-Mex flavors in every bite!
Tex-Mex Zucchini Bake
Ingredients
Method
- Heat oven to 400°F (200°C). Lightly oil an 8×12 inch baking dish and warm it in the oven for 3 minutes.
- Warm olive oil in a large skillet over medium heat. Sauté onion and red bell pepper for 4–5 minutes until softened. Stir in garlic for 30 seconds.
- In a bowl, combine black beans, corn, salsa, chili powder, cumin, smoked paprika, oregano, salt, pepper, and lime juice. Stir in half of the cilantro.
- Pat zucchini slices dry. Sprinkle them lightly with a pinch of salt and blot again to remove excess moisture.
- Spread a thin layer of the bean mixture in the warm baking dish. Shingle a layer of zucchini. Spoon more bean mixture over, then add a light handful of cheeses. Repeat layers, ending with cheese. Top with crushed tortilla chips if using.
- Bake for 22–26 minutes until bubbling at the edges and zucchini is tender when pierced.
- Rest for 5–10 minutes. Sprinkle remaining cilantro over the top, slice, and serve warm.
