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Tex-Mex Zucchini Bake

A delightful dish that combines zucchini with bold Tex-Mex flavors, perfect for busy weeknights.
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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: 320
Ingredients Method Notes

Ingredients
  

Vegetables
  • 4 medium medium zucchini (about 1½ lb), sliced ¼ inch thick
  • 1 cup yellow onion, finely diced
  • 1 cup red bell pepper, diced
  • 3 cloves garlic, minced
Legumes and Grains
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup corn kernels (fresh or frozen)
Sauces and Spices
  • 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
Cheeses
  • 1 cup Cheddar cheese, shredded
  • 1 cup Monterey Jack cheese, shredded
Herbs and Toppings
  • ¼ cup cilantro, chopped (plus extra for garnish)
  • ½ cup crushed tortilla chips (optional, for topping)
Miscellaneous
  • 1 tablespoon olive oil
  • Oil or nonstick spray for baking dish

Method
 

Preparation
  1. Heat oven to 400°F (200°C). Lightly oil an 8x12 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. Stir in garlic for 30 seconds.
Mix Filling
  1. 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.
Layering
  1. Pat zucchini slices dry. Sprinkle lightly with a pinch of salt and blot again to remove excess moisture.
  2. 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.
Baking
  1. Bake for 22–26 minutes until bubbling at the edges and zucchini is tender when pierced.
  2. Rest for 5–10 minutes. Sprinkle remaining cilantro over the top, slice, and serve warm.

Notes

Store in the refrigerator for up to 4 days or freeze in an airtight container for up to 3 months. Use a mandoline for evenly sliced zucchini. For a spicier kick, add diced jalapeños to the bean mixture.