Description
This Tex-Mex Zucchini Bake is a vibrant, layered casserole combining tender zucchini slices, a spicy black bean and corn mixture, and melted Monterey Jack and Cheddar cheeses. Perfectly seasoned with chili powder, cumin, paprika, and fresh lime juice, this dish delivers a burst of Southwestern flavors, ideal for a comforting vegetarian meal that’s both hearty and healthy.
Ingredients
Scale
Vegetables and Beans
- 4 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
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn kernels (fresh or frozen)
- ¼ cup cilantro, chopped (plus extra for garnish)
Seasonings and Condiments
- 1 tablespoon olive oil
- 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
Dairy and Toppings
- 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
Instructions
- Preheat and prepare dish: Heat oven to 400°F (200°C). Lightly oil an 8×12 inch baking dish and place it in the oven to warm for 3 minutes, ensuring an even cooking surface.
- Sauté vegetables: Heat olive oil in a large skillet over medium heat. Add diced onion and red bell pepper, cooking for 4–5 minutes until softened. Stir in minced garlic and sauté for another 30 seconds until fragrant.
- Prepare bean mixture: In a bowl, combine the black beans, corn, chunky salsa, chili powder, ground cumin, smoked paprika, dried oregano, kosher salt, black pepper, and lime juice. Mix thoroughly, then stir in half of the chopped cilantro.
- Dry zucchini slices: Pat the zucchini slices dry with paper towels. Sprinkle lightly with a pinch of salt and blot again to remove any excess moisture to prevent sogginess in the bake.
- Assemble layers: Spread a thin layer of the bean mixture evenly on the warm baking dish. Arrange a layer of zucchini slices in a shingled pattern over the bean layer. Spoon more bean mixture on top, then sprinkle a light handful of the shredded cheeses. Repeat the layering process, finishing with a generous layer of cheese. Optionally, sprinkle crushed tortilla chips on top for added crunch.
- Bake: Place the assembled dish in the oven and bake for 22–26 minutes, or until the edges are bubbling and the zucchini is tender when pierced with a fork.
- Rest and garnish: Remove from oven and let rest for 5–10 minutes to set. Sprinkle the remaining cilantro over the top. Slice and serve warm for a flavorful and comforting meal.
Notes
- Patting the zucchini dry is crucial to avoid excess moisture that can make the bake watery.
- Fresh or frozen corn kernels both work well; just thaw frozen corn before using.
- For a spicier kick, consider adding chopped jalapeños or a dash of hot sauce into the bean mixture.
- If avoiding dairy, substitute cheese with a plant-based cheese alternative to make it vegan.
- The crushed tortilla chips topping adds texture but can be omitted for a softer casserole.
