Description
Tex-Mex Zucchini Bake is a flavorful, veggie-packed casserole that brings bold southwestern flavors to your dinner table. Layers of tender zucchini, black beans, corn, and melted cheeses are seasoned with taco spices and baked to bubbly perfection—making it a satisfying vegetarian main or a crowd-pleasing side dish.
Ingredients
Scale
- 3 medium zucchini, sliced
- ½ cup canned black beans, rinsed and drained
- ½ cup corn (fresh, frozen, or canned)
- 1 medium tomato, diced
- 1 tablespoon taco seasoning
- 1 cup shredded cheddar cheese
- ½ cup shredded pepper jack cheese
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 2 tablespoons melted butter
Instructions
- Preheat oven to 375°F (190°C). Grease a baking dish with a bit of olive oil or non-stick spray.
- In a large bowl, toss sliced zucchini with olive oil, garlic powder, and taco seasoning.
- Layer half of the zucchini slices in the prepared baking dish. Top with black beans, corn, and diced tomato.
- Add half of the shredded cheeses over the vegetable mixture.
- Repeat with remaining zucchini slices and top with the rest of the cheese.
- Drizzle melted butter over the top.
- Bake uncovered for 25–30 minutes or until the cheese is melted and bubbly and the zucchini is tender.
- Let cool for a few minutes before serving. Garnish with chopped cilantro, green onions, or a dollop of sour cream if desired.
Notes
- For extra protein, add cooked ground beef or shredded chicken between layers.
- Use a mandoline for evenly sliced zucchini.
- This dish is great for meal prep—just reheat in the oven or microwave.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1/4 of casserole
- Calories: 280
- Sugar: 4g
- Sodium: 420mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 11g
- Cholesterol: 45mg
Keywords: zucchini bake, Tex-Mex casserole, vegetarian Mexican dish, cheesy zucchini, taco spice vegetables