Tex-Mex Zucchini Bake
Tex-Mex Zucchini Bake is a delicious and easy dish that brings together the vibrant flavors of Tex-Mex cuisine in a light, veggie-packed bake. Perfect for busy weeknights or casual gatherings, this recipe offers a hearty meal without a hassle. Plus, it’s highly customizable, so you can adapt it to fit your taste preferences!
Recipe Information
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 6
Difficulty Level: Easy
Nutrition Information (per serving)
Calories: 290
Protein: 13g
Carbohydrates: 35g
Fat: 12g
Fiber: 8g
Sugar: 3g
Sodium: 560mg
Why Make Tex-Mex Zucchini Bake
Tex-Mex Zucchini Bake is not just a treat for your taste buds; it’s a healthy dish packed with nutritious ingredients. Zucchini is low in calories and high in hydration, making it a perfect base for this bake. The combination of black beans and corn adds a fantastic flavor while providing protein and fiber. This dish is versatile; you can easily swap ingredients depending on what you have in your kitchen, making it an ideal choice for any home cook looking to minimize waste.
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 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 on top. 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. Allow to rest for 5–10 minutes. Sprinkle the remaining cilantro over the top, slice, and serve warm.
How to Serve Tex-Mex Zucchini Bake
Serve your Tex-Mex Zucchini Bake with a side of fresh avocado or guacamole for an extra creamy texture. A simple green salad complements the richness perfectly. For a bit of crunch, consider adding a dollop of sour cream or Greek yogurt on top.
How to Store Tex-Mex Zucchini Bake
You can store any leftovers of Tex-Mex Zucchini Bake in an airtight container in the fridge for up to four days. When reheating, a quick 10 minutes in the oven at 350°F works wonders to restore its texture. This dish also freezes well; just make sure to wrap it tightly to prevent freezer burn.
Expert Tips for Cooking Tex-Mex Zucchini Bake
- To enhance the flavors, let the salsa sit for a bit before adding it to the mixture.
- Use fresh herbs to elevate the taste; fresh cilantro is a great choice.
- Consider using spicy salsa or adding some diced jalapeños if you like a kick of heat.
Delicious Variations of Tex-Mex Zucchini Bake
- Swap out the cheese for a dairy-free option to make it vegan-friendly.
- Add cooked ground turkey or beef between layers for more protein.
- Incorporate seasonal veggies such as bell peppers, spinach, or even sweet potatoes for extra nutrition.
Tex-Mex Zucchini Bake is a fantastic recipe that brings bold flavors and comforting textures to your dining table with very little effort. Whether for a quick dinner or a potluck dish, it’s bound to be a hit. Give it a try and discover how delicious healthy eating can truly be!
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 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 on top.
- 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.
- Allow to rest for 5–10 minutes.
- Sprinkle the remaining cilantro over the top, slice, and serve warm.
