Tex-Mex Zucchini Bake
Looking for a delicious weeknight meal or a crowd-pleasing potluck option? This Tex-Mex Zucchini Bake combines tender zucchini, hearty black beans, sweet corn, and gooey cheese with zesty taco spices for a dish that’s vibrant, comforting, and full of flavor.
🛒 Ingredients
| Ingredient | Amount |
|---|---|
| Zucchini, thinly sliced | 3 medium |
| Black beans, drained and rinsed | ½ cup |
| Corn (canned, frozen, or fresh) | ½ cup |
| Tomato, chopped | 1 medium |
| Taco seasoning | 1 tbsp |
| Cheddar cheese, shredded | 1 cup |
| Pepper jack cheese, shredded | ½ cup |
| Olive oil | 2 tbsp |
| Garlic powder | 1 tsp |
| Butter, melted | 2 tbsp |
👩🍳 Instructions
Preheat the Oven
Begin by setting your oven to 375°F (190°C). Lightly coat a baking dish with non-stick spray or a splash of olive oil.
Combine the Vegetables
In a large mixing bowl, stir together the sliced zucchini, black beans, corn, diced tomato, garlic powder, taco seasoning, and olive oil until everything is evenly coated.
Assemble the Dish
Transfer the veggie mixture to your prepared baking dish, spreading it out evenly.
Top with Cheese
Generously sprinkle the cheddar and pepper jack cheeses over the vegetables for a melty, cheesy topping.
Add Butter for Flavor
Drizzle the melted butter over the cheese layer to enhance richness.
Bake It Up
Place in the oven and bake uncovered for 25–30 minutes, or until the zucchini is tender and the cheese is bubbling and golden.
Ready to Serve
Allow the dish to cool for a few minutes before serving. Perfect as a meatless main course or a vibrant side dish!
