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Tex-Mex Zucchini Bake

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.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Tex-Mex
Calories: 290
Ingredients Method Notes

Ingredients
  

Vegetables
  • 4 medium medium zucchini, sliced ¼ inch thick About 1½ lb total
  • 1 cup yellow onion, finely diced
  • 1 cup red bell pepper, diced
  • 3 cloves garlic, minced
  • 1 cup corn kernels (fresh or frozen)
  • ¼ cup cilantro, chopped (plus extra for garnish)
Beans and Sauces
  • 1 can (15 oz) black beans, drained and rinsed
  • 1½ cups thick chunky salsa
Spices and Seasoning
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • ½ teaspoon smoked paprika
  • ½ teaspoon dried oregano
  • ¾ teaspoon kosher salt
  • ¼ teaspoon black pepper
Other Ingredients
  • 1 tablespoon olive oil
  • 1 tablespoon lime juice
  • 1 cup Cheddar cheese, shredded
  • 1 cup Monterey Jack cheese, shredded
  • ½ cup crushed tortilla chips (optional, for topping)
  • Oil or nonstick spray for baking dish

Method
 

Preparation
  1. Heat oven to 400°F (200°C). Lightly oil an 8×12 inch baking dish and warm it in the oven for 3 minutes.
  2. Warm olive oil in a large skillet over medium heat. Sauté onion and red bell pepper for 4–5 minutes until softened.
  3. Stir in garlic for 30 seconds.
  4. 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.
  5. Pat zucchini slices dry, sprinkle lightly with a pinch of salt, and blot again to remove excess moisture.
Layering
  1. Spread a thin layer of the bean mixture in the warm baking dish.
  2. Shingle a layer of zucchini on top.
  3. Spoon more bean mixture over, then add a light handful of cheeses. Repeat layers, ending with cheese.
  4. Top with crushed tortilla chips if using.
Baking
  1. Bake for 22–26 minutes until bubbling at the edges and zucchini is tender when pierced.
  2. Allow to rest for 5–10 minutes.
  3. Sprinkle the remaining cilantro over the top, slice, and serve warm.

Notes

Serve 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. Store leftovers in an airtight container in the fridge for up to four days. Reheat in the oven at 350°F for 10 minutes. This dish also freezes well.