Description
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.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 320
- Sugar: 7g
- Sodium: 720mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 6g
- Protein: 17g
- Cholesterol: 40mg
