Tex-Mex Zucchini Bake with Black Beans and Cheese (Print version)

A hearty meatless zucchini casserole with black beans, corn, salsa, Tex-Mex spices, and a bubbly layer of cheddar-jack cheese.

# Ingredients:

For the zucchini

01 - 3 medium zucchini, about 1 1/2 lb (680 g), sliced into 1/4-inch half moons
02 - 1 teaspoon kosher salt, divided
03 - 1 tablespoon olive oil, plus more for the baking dish

For the bean filling

04 - 1 (15 oz / 425 g) can black beans, rinsed and drained
05 - 1 cup (165 g) corn kernels, thawed if frozen
06 - 1 (10 oz / 283 g) can diced tomatoes with green chiles, well drained
07 - 1/2 cup (120 g) chunky salsa
08 - 1/2 small red onion, finely chopped
09 - 2 cloves garlic, minced
10 - 1 1/2 teaspoons chili powder
11 - 1 teaspoon ground cumin
12 - 1/2 teaspoon smoked paprika
13 - 1/4 teaspoon black pepper

For topping and serving

14 - 1 cup (115 g) shredded cheddar cheese
15 - 1 cup (115 g) shredded Monterey Jack cheese
16 - 2 tablespoons chopped fresh cilantro
17 - 1 lime, cut into wedges
18 - Optional toppings: sliced jalapeño, sour cream, avocado, crushed tortilla chips

# Instructions:

01 - Heat the oven to 400°F (200°C). Lightly grease an 8x8-inch or 2-quart baking dish. Toss the zucchini with 1/2 teaspoon kosher salt and let it stand for 10 minutes, then blot it very dry.
02 - In a large bowl, stir together the black beans, corn, drained tomatoes, salsa, onion, garlic, chili powder, cumin, smoked paprika, black pepper, and remaining 1/2 teaspoon salt.
03 - Spread half the zucchini in the baking dish. Spoon half the bean mixture over it, then sprinkle with about 3/4 cup of the mixed cheeses. Repeat with the remaining zucchini and bean mixture.
04 - Cover the dish tightly with foil and bake for 20 minutes, until the zucchini is starting to soften and the filling is hot.
05 - Remove the foil, sprinkle the remaining cheese over the top, and bake uncovered for 12-15 minutes, until bubbling and lightly browned at the edges.
06 - Let the bake rest for 10 minutes. Finish with cilantro and lime wedges, then add any optional toppings just before serving.

# Good to know:

01 - Salt and blot the zucchini before baking for the best texture.
02 - Use mild or hot salsa to control the heat level.
03 - Leftovers keep well in the refrigerator for up to 4 days.

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