Go Back

Tex-Mex Zucchini Bake

A delightful dish that combines the freshness of zucchini with the bold flavors of Tex-Mex cuisine, perfect for busy weeknights or gatherings.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Tex-Mex
Calories: 320
Ingredients Method Notes

Ingredients
  

Vegetables and Beans
  • 4 medium zucchini, sliced ¼ inch thick About 1½ lb
  • 1 tablespoon olive oil For sautéing
  • 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)
Sauces and Seasonings
  • 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 Freshly squeezed
Cheese and Toppings
  • 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 For greasing

Method
 

Preparation
  1. Preheat 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.
  3. 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.
  4. Pat zucchini slices dry. Sprinkle lightly with a pinch of salt and blot again to remove excess moisture.
Assembly
  1. Spread a thin layer of the bean mixture in the warm baking dish.
  2. Shingle a layer of zucchini. Spoon more bean mixture over, then a light handful of cheeses.
  3. 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.
Serving
  1. Rest for 5–10 minutes. Sprinkle remaining cilantro over the top, slice, and serve warm.

Notes

To store, allow it to cool completely, cover tightly with plastic wrap or aluminum foil, and keep in the refrigerator for up to 4 days. For longer storage, freeze in an airtight container for up to 3 months. To reheat, thaw in the fridge overnight and warm in the oven until heated through. 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.