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–+ servings
Tex-Mex Zucchini Bake

Easy Tex-Mex Zucchini Bake for a Flavorful Comfort Fix

This Tex-Mex Zucchini Bake combines fresh zucchini, black beans, and sweet corn in a cheesy, flavorful dish that's perfect for a quick meal.
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Prep Time 10 minutes
Cook Time 30 minutes
Cooling Time 5 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Side Dishes
Cuisine: Tex-Mex
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Bake
  • 4 medium Zucchini sliced
  • 1 can Black Beans rinsed and drained
  • 1 cup Corn canned or frozen
  • 1 can Diced Tomato drained
  • 2 tablespoons Taco Seasoning adjust according to spice preference
  • 1 teaspoon Garlic Powder or minced garlic
  • 2 tablespoons Olive Oil or any vegetable oil
  • 1 cup Shredded Cheddar Cheese
  • 1 cup Shredded Pepper Jack Cheese
  • 2 tablespoons Melted Butter optional
For Serving
  • 1 cup Salsa
  • 1 cup Guacamole

Equipment

  • Oven
  • baking dish
  • Mixing bowl

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C).
  2. Grease a 9x13-inch baking dish using cooking spray or olive oil.
  3. In a large mixing bowl, combine zucchini, black beans, corn, diced tomato, taco seasoning, garlic powder, and olive oil. Stir until well coated.
  4. Pour the mixture into the greased baking dish, spreading it evenly.
  5. Sprinkle cheddar and pepper jack cheese over the mixture, then drizzle melted butter if using.
  6. Bake for 25-30 minutes until the zucchini is tender and the cheese is bubbly and golden brown.
  7. Cool for a few minutes and serve with salsa and guacamole.

Nutrition

Serving: 1servingCalories: 320kcalCarbohydrates: 38gProtein: 14gFat: 14gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 30mgSodium: 600mgPotassium: 600mgFiber: 8gSugar: 4gVitamin A: 500IUVitamin C: 20mgCalcium: 400mgIron: 3mg

Notes

Customize with your favorite vegetables or use dairy-free cheese for a vegan option. Store leftovers in an airtight container for up to three days.

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