I love this recipe because it’s bursting with bold Tex-Mex taste and wholesome ingredients. The zucchini keeps it light, while the black beans and corn add satisfying texture and richness. It’s easy to assemble, full of melty cheese, and ideal for feeding a family or prepping ahead for a weeknight meal. Plus, it’s naturally gluten-free and can be customized with your favorite toppings.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
4 medium zucchini (about 1½ lb), sliced ¼ inch thick 1 tablespoon olive oil 1 cup yellow onion, finely diced 1 cup red bell pepper, diced 3 cloves garlic, minced 1 can (15 oz) black beans, drained and rinsed 1 cup corn kernels (fresh or frozen) 1½ cups thick chunky salsa 1 teaspoon chili powder 1 teaspoon ground cumin ½ teaspoon smoked paprika ½ teaspoon dried oregano ¾ teaspoon kosher salt ¼ teaspoon black pepper 1 tablespoon lime juice 1 cup Cheddar cheese, shredded 1 cup Monterey Jack cheese, shredded ¼ cup cilantro, chopped (plus extra for garnish) ½ cup crushed tortilla chips (optional, for topping) Oil or nonstick spray for baking dish
Directions
I start by heating the oven to 400°F (200°C). I lightly oil an 8×12-inch baking dish and place it in the oven for about 3 minutes to warm it up.
In a large skillet, I heat olive oil over medium heat, then sauté the onion and red bell pepper for 4–5 minutes until they soften. I stir in the garlic and cook for another 30 seconds, just until fragrant.
In a bowl, I mix together the black beans, corn, salsa, chili powder, cumin, smoked paprika, oregano, salt, pepper, and lime juice. Then I stir in half of the chopped cilantro.
Next, I pat the zucchini slices dry and sprinkle them lightly with salt before blotting again to remove any extra moisture — this step helps prevent the bake from becoming watery.
I spread a thin layer of the bean mixture in the warm baking dish, then layer zucchini slices over it. I add another layer of bean mixture, followed by a light sprinkle of both cheeses. I repeat the layers, finishing with a generous topping of cheese. If I’m using tortilla chips, I scatter them on top for an extra crunch.
I bake the dish for 22–26 minutes until it’s bubbling around the edges and the zucchini is tender when pierced. After baking, I let it rest for 5–10 minutes before sprinkling the remaining cilantro on top. I serve it warm, usually with a side of rice or a simple green salad.
Servings and Timing
This recipe makes about 4 servings. It takes roughly 15 minutes of prep time and 25 minutes of baking, for a total of 40 minutes.
Variations
Sometimes I like to spice it up by adding chopped jalapeños or a dash of hot sauce to the bean mixture. For extra protein, I mix in cooked chicken or ground turkey between the layers. I’ve also tried topping it with avocado slices, sour cream, or a drizzle of chipotle sauce for a more indulgent finish. If I want a vegan version, I use dairy-free cheese and skip the chips or choose a vegan variety.
Storage/Reheating
I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I cover the dish with foil and warm it in the oven at 375°F for about 10 minutes, or until heated through. It also reheats well in the microwave for a quick meal. For longer storage, I freeze portions in freezer-safe containers for up to 2 months and reheat directly from frozen.
FAQs
How do I keep the casserole from getting watery?
I always salt and blot the zucchini slices before layering — it draws out moisture and keeps the texture firm.
Can I use another vegetable instead of zucchini?
Yes, yellow squash works perfectly, or I sometimes mix both for color and variety.
What type of salsa works best?
A thick, chunky salsa holds up best without adding too much liquid to the dish.
Can I make this recipe ahead of time?
Absolutely. I assemble it a few hours ahead and refrigerate until ready to bake.
How can I make it spicier?
I add jalapeños, diced green chilies, or use a hot salsa to give it more kick.
Can I make it dairy-free?
Yes, I use vegan cheese or skip the cheese altogether and add avocado or cashew cream on top.
What’s a good side to serve with this?
I like pairing it with cilantro-lime rice, tortilla chips, or a simple green salad.
Can I add meat to this recipe?
Definitely. Cooked ground meat, shredded chicken, or even leftover taco meat blend perfectly into the layers.
How do I get a golden, bubbly top?
I bake uncovered for the last few minutes or broil briefly to brown the cheese.
Does it freeze well?
Yes, I let it cool completely before freezing individual portions. It reheats beautifully for easy weeknight meals.
Conclusion
This Tex-Mex Zucchini Bake is one of my favorite ways to enjoy classic Southwestern flavors in a lighter, veggie-packed form. The tender zucchini layers, zesty bean mixture, and gooey cheese make every bite hearty and satisfying. Whether I serve it as a main course or a side dish, it’s always a hit — colorful, flavorful, and perfect for both casual dinners and potluck gatherings.
A cheesy, colorful Tex-Mex Zucchini Bake layered with tender zucchini, black beans, corn, salsa, and melted cheese. This wholesome, gluten-free casserole is packed with bold Southwestern flavors and makes an easy, crowd-pleasing meal for any night of the week.
Ingredients
4 medium zucchini (about 1½ lb), sliced ¼ inch thick
1 tablespoon olive oil
1 cup yellow onion, finely diced
1 cup red bell pepper, diced
3 cloves garlic, minced
1 can (15 oz) black beans, drained and rinsed
1 cup corn kernels (fresh or frozen)
1½ cups thick chunky salsa
1 teaspoon chili powder
1 teaspoon ground cumin
½ teaspoon smoked paprika
½ teaspoon dried oregano
¾ teaspoon kosher salt
¼ teaspoon black pepper
1 tablespoon lime juice
1 cup shredded Cheddar cheese
1 cup shredded Monterey Jack cheese
¼ cup chopped cilantro (plus extra for garnish)
½ cup crushed tortilla chips (optional, for topping)
Oil or nonstick spray for baking dish
Instructions
Preheat oven to 400°F (200°C). Lightly oil or spray an 8×12-inch baking dish and place it in the oven for 3 minutes to warm.
Heat olive oil in a large skillet over medium heat. Add diced onion and red bell pepper; sauté for 4–5 minutes until softened.
Stir in minced garlic and cook for 30 seconds until fragrant.
In a large bowl, combine black beans, corn, salsa, chili powder, cumin, smoked paprika, oregano, salt, pepper, lime juice, and half the chopped cilantro.
Pat zucchini slices dry and sprinkle lightly with salt. Blot again to remove excess moisture.
Spread a thin layer of the bean mixture in the baking dish, then add a layer of zucchini slices. Top with more bean mixture and a sprinkle of both cheeses. Repeat layers, finishing with cheese on top. Add crushed tortilla chips if using.
Bake uncovered for 22–26 minutes, until bubbling around the edges and zucchini is tender.
Let rest 5–10 minutes before sprinkling with remaining cilantro and serving warm.
Notes
Salt and blot zucchini slices before layering to prevent excess moisture.
Use thick, chunky salsa for best texture and flavor.
Add jalapeños or hot sauce for extra spice.
Swap zucchini for yellow squash or mix both for variety.
Use dairy-free cheese for a vegan option.
Top with avocado slices, sour cream, or chipotle sauce before serving for richness.
Store leftovers in the fridge for up to 3 days or freeze for up to 2 months.
