Tex-Mex Zucchini Bake with Beans, Corn, and Cheese
This Tex-Mex-inspired bake features tender layers of thinly sliced zucchini combined with black beans, corn, and diced tomatoes. The vegetables are simmered with chili powder, cumin, smoked paprika, garlic, salt, and pepper, then assembled into a casserole with a rich topping of cheddar-style cheese and mozzarella. Once baked, the dish becomes bubbly, saucy, and full of comforting flavors, offering a lighter twist on a classic cheesy bake. pasted
The finished casserole delivers a balance of creamy zucchini, hearty beans, and melted cheeses, all brightened with fresh cilantro at the end. It works well as a vegetarian main or a filling side that can be paired with many meals. Its ease of preparation and simple pantry ingredients make it especially useful for weeknights or when you need a vegetable-forward crowd-pleasing dish.
Tex-Mex Zucchini Bake with Beans, Corn, and Cheese
Course: Side Dish, Vegetarian MainCuisine: Tex-MexDifficulty: Easy4
servings20
minutes35
minutes– –
kcalIngredients
- (From transcript only)
3 medium zucchinis, sliced into thin rounds
1 cup black beans, drained and rinsed
1 cup corn kernels (fresh, canned, or frozen)
1 cup diced tomatoes
2 cloves garlic, minced
1 cup shredded cheddar or Mexican blend cheese
½ cup shredded mozzarella cheese
1 teaspoon chili powder
1 teaspoon ground cumin
½ teaspoon smoked paprika
Salt, to taste
Ground black pepper, to taste
2 tablespoons olive oil
2 tablespoons fresh cilantro, chopped (for garnish)
Directions
- Prep the Zucchini
Slice the zucchinis into thin, even rounds. Keeping them uniform helps them cook evenly and soften properly during baking. - Sauté the Vegetable Mixture
Heat olive oil in a skillet over medium heat. Add minced garlic and sauté briefly until fragrant. Stir in black beans, corn, diced tomatoes, chili powder, cumin, smoked paprika, salt, and pepper. Let the mixture cook for 3–4 minutes until warmed through and slightly softened. - Layer in the Baking Dish
Lightly grease a baking dish. Arrange half of the sliced zucchini across the base, slightly overlapping. Spread half of the sautéed mixture on top, followed by half the cheddar (or Mexican blend) and half the mozzarella. Repeat the layers with the remaining zucchini, vegetables, and cheeses. - Bake Until Bubbling
Cover the dish tightly with foil. Bake at 375°F (190°C) for 20 minutes. Remove the foil and bake for an additional 10–15 minutes, or until the cheese is melted, golden, and the zucchini is tender - Rest and Garnish
Allow the bake to rest for five minutes before serving to help it set. Finish with a sprinkle of chopped fresh cilantro.
Recipe Video
Notes
- For the best texture, slice zucchini thinly and allow the dish to cool briefly before cutting so it sets well and portions cleanly.
