Tex-Mex Zucchini Bake (Print Version)
Zucchini, beans, and cheese combine for a Tex-Mex inspired, flavorful and satisfying baked meal.
# Ingredients:
→ Vegetables and Legumes
01 -
3 medium zucchinis, sliced into thin rounds
02 -
1 cup black beans, drained and rinsed
03 -
1 cup corn kernels (fresh, canned, or frozen)
04 -
1 cup diced tomatoes (canned or fresh)
05 -
2 cloves garlic, minced
→ Cheese
06 -
1 cup shredded cheddar or Mexican blend cheese
07 -
0.5 cup shredded mozzarella cheese
→ Spices and Seasonings
08 -
1 teaspoon chili powder
09 -
1 teaspoon ground cumin
10 -
0.5 teaspoon smoked paprika
11 -
Salt, to taste
12 -
Ground black pepper, to taste
→ Other
13 -
2 tablespoons olive oil
14 -
2 tablespoons fresh cilantro, chopped (for garnish)
# Instructions:
01 -
Preheat the oven to 190°C. Lightly grease a medium baking dish with olive oil.
02 -
Heat olive oil in a skillet over medium heat. Add minced garlic and cook until fragrant. Add black beans, corn, diced tomatoes, chili powder, cumin, smoked paprika, salt, and black pepper. Cook for 3–4 minutes, stirring, until the mixture is warmed and slightly softened.
03 -
Arrange half of the zucchini rounds in the base of the prepared baking dish. Spread half of the sautéed vegetable mixture over the zucchini and sprinkle with half of the cheddar or Mexican blend cheese and half of the shredded mozzarella. Repeat the layering with the remaining zucchini, vegetable mixture, and cheeses.
04 -
Cover the dish with foil and bake for 20 minutes. Remove the foil and continue baking for 10–15 minutes, or until the cheese is melted and bubbling.
05 -
Remove the bake from the oven. Allow to cool slightly, then top with freshly chopped cilantro and serve warm.
# Notes:
01 -
Ensure zucchini slices are evenly thin for consistent baking and texture.
02 -
Thoroughly drain and rinse canned black beans to reduce sodium.