Tex-Mex Zucchini Bake
Tex-Mex Zucchini Bake is a delightful dish that brings together the best of both worlds: the freshness of zucchini and the bold flavors of Tex-Mex cuisine. This recipe is not only simple to prepare but also incredibly tasty and customizable, making it perfect for busy weeknights or gatherings with friends and family. Whether you’re looking for a hearty vegetarian option or just want to incorporate more veggies into your meals, this dish is sure to satisfy.
Recipe Information
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 6
Difficulty Level: Easy
Nutrition Information (per serving)
Calories: 320
Protein: 16g
Carbohydrates: 38g
Fat: 12g
Fiber: 7g
Sugar: 4g
Sodium: 560mg
Why Make Tex-Mex Zucchini Bake
Tex-Mex Zucchini Bake is not only delicious but also packed with nutrients. Zucchini is low in calories and high in vitamins and minerals, while black beans and corn add fiber and protein, making it a well-rounded meal. The vibrant flavors from the spices and salsa elevate this dish, ensuring that it’s never boring. Plus, this recipe is incredibly versatile. You can easily adapt it by adding other vegetables or proteins based on your preferences, making it a family favorite for all occasions.
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. Spoon more bean mixture over, then 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
Tex-Mex Zucchini Bake makes a satisfying main dish that can be served with a side of Mexican rice or crispy tortilla chips. Pair it with a fresh green salad topped with avocado and lime vinaigrette for a complete meal. For an added kick, serve with sour cream or guacamole on the side.
How to Store Tex-Mex Zucchini Bake
To store the Tex-Mex Zucchini Bake, allow it to cool completely, then cover it tightly with plastic wrap or aluminum foil and keep it in the refrigerator for up to 4 days. For longer storage, you can freeze it in an airtight container for up to 3 months. To reheat, thaw in the fridge overnight and warm in the oven until heated through.
Expert Tips for Cooking Tex-Mex Zucchini Bake
- Use a mandoline for evenly sliced zucchini to ensure even cooking.
- For a spicier kick, add diced jalapeños to the bean mixture.
- If you want to make it a heartier dish, throw in cooked ground turkey or beef.
Delicious Variations of Tex-Mex Zucchini Bake
- Go spicy by adding diced poblano peppers and extra chili powder.
- Try a herbed twist by incorporating fresh basil or oregano for a garden-fresh flavor.
- For a citrus twist, add some orange or lime zest to the bean mixture before baking.
Tex-Mex Zucchini Bake is a fun and flavorful dish that you will want to make again and again. With its delightful medley of flavors and hearty ingredients, it’s perfect for any occasion. Try this recipe and enjoy the vibrant tastes of Tex-Mex right at home!
Tex-Mex Zucchini Bake
Ingredients
Method
- Preheat oven to 400°F (200°C). Lightly oil an 8x12 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. Spoon more bean mixture over, then 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.
