Tex-Mex Zucchini Bake

Here’s a Tex-Mex Zucchini Bake recipe that’s easy, cheesy, and packed with flavor. It’s perfect as a side dish or a light main course.

🌶️ Tex-Mex Zucchini Bake

Servings: 4–6
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: ~50 mins

🥘 Ingredients:

• 2 tablespoons olive oil

• 1 medium onion, chopped

• 2 cloves garlic, minced

• 2 medium zucchini, sliced into thin rounds or half-moons

• 1 red bell pepper, chopped

• 1 cup corn kernels (fresh, frozen, or canned & drained)

• 1 (15 oz) can black beans, rinsed and drained

• 1 (10 oz) can diced tomatoes with green chilies (e.g., Rotel), drained

• 1 teaspoon ground cumin

• 1 teaspoon chili powder

• ½ teaspoon smoked paprika

• Salt and pepper, to taste

• 1 cup shredded cheddar cheese (or a Mexican blend), divided

• ¼ cup chopped fresh cilantro (optional, for garnish)

🔪 Instructions:

1. Preheat the oven to 375°F (190°C).

2. Sauté vegetables:
   In a large skillet over medium heat, heat olive oil. Add the chopped onion and cook for about 3–4 minutes until soft. Add garlic, zucchini, and bell pepper. Cook another 5–6 minutes, until zucchini is just tender.

3. Mix in Tex-Mex ingredients:
   Stir in corn, black beans, diced tomatoes with chilies, cumin, chili powder, paprika, salt, and pepper. Let it simmer for a few minutes to let flavors blend. Remove from heat.

4. Assemble the bake:
   Spread half the veggie mixture in a greased 9×13-inch baking dish. Sprinkle with half the cheese. Repeat with remaining veggie mixture and top with remaining cheese.

5. Bake:
   Cover with foil and bake for 20 minutes. Then uncover and bake for another 10 minutes or until bubbly and the cheese is golden.

6. Garnish & serve:
   Let cool for a few minutes. Top with chopped cilantro if desired. Serve warm.

✅ Optional Add-ins:

• Add cooked ground beef or turkey for a heartier dish.

• Stir in a handful of cooked rice or quinoa.

• Spice it up with jalapeños or hot sauce.