Easy Tex-Mex Zucchini Bake for a Hearty Weeknight Meal

This Easy Tex-Mex Zucchini Bake offers a vibrant mix of fresh zucchini, black beans, and sweet corn, making it a delightful weeknight dish.

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Prep Time 15

Cook Time 30

Cooling Time 5

Total Time 50

Servings: 6 slices

Course: Side Dishes

Cuisine: Tex-Mex

Calories: 250

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Base

3 cups zucchini, sliced or yellow squash as a substitute
1 can black beans, drained and rinsed canned is convenient
1 cup corn frozen corn can be used
1 can diced tomatoes, drained

For the Seasoning

1 packet taco seasoning adjust with chili powder or cumin for heat
1 teaspoon garlic powder or fresh minced garlic
2 tablespoons olive oil or vegetable oil as a substitute

For the Topping

1 cup shredded cheddar cheese or other melting cheese like Monterey Jack
1 cup shredded pepper jack cheese
2 tablespoons butter optional for richness

Equipment

9x13-inch baking dish
Mixing bowl
spatula

Method

Step-by-Step Instructions for Easy Tex-Mex Zucchini Bake

Preheat your oven to 375°F (190°C) and grease a 9x13 inch baking dish.
In a large mixing bowl, combine sliced zucchini, black beans, corn, and diced tomatoes with taco seasoning, garlic powder, and olive oil.
Transfer the mixture to the greased baking dish and spread it evenly.
Sprinkle shredded cheddar and pepper jack cheese on top.
Bake for 25-30 minutes until the cheese is bubbly and golden brown.
Allow to cool for a few minutes before serving warm.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 30gProtein: 12gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 20mgSodium: 450mgPotassium: 600mgFiber: 7gSugar: 3gVitamin A: 500IUVitamin C: 15mgCalcium: 200mgIron: 2mg

Notes

This dish can be customized with different veggies or cheeses. Store leftovers in an airtight container for up to 3 days.

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