Description
A delicious and easy-to-make spicy jalapeño zucchini bake that combines fresh vegetables and cheese for a delightful dish.
Ingredients
- 2 medium zucchinis, sliced into rounds
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 cup diced tomatoes (fresh or canned, drained)
- 1/2 cup diced onion
- 1/2 cup shredded cheddar cheese
- 1/4 cup diced jalapeños (fresh or pickled)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
- 1/4 cup breadcrumbs (optional for topping)
- Fresh cilantro or parsley for garnish (optional)
Instructions
- Preheat your oven to 375°F (190°C).
- In a large mixing bowl, combine the sliced zucchini, corn, diced tomatoes, onion, jalapeños, garlic powder, onion powder, smoked paprika, salt, and black pepper. Drizzle with olive oil and toss until well combined.
- Transfer the mixture to a greased 9×13-inch baking dish, spreading it evenly.
- Sprinkle the shredded cheddar cheese on top of the vegetable mixture. If using breadcrumbs, sprinkle them over the cheese for added crunch.
- Bake in the preheated oven for 25-30 minutes, or until the zucchini is tender and the cheese is bubbly and golden.
- Remove from the oven and let it cool for a few minutes. Garnish with fresh cilantro or parsley if desired before serving.
Notes
- For a creamier texture, mix in 1/2 cup of cream cheese or Greek yogurt before baking.
- Substitute the cheddar cheese with mozzarella or pepper jack for a different flavor profile.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 3g
- Sodium: 200mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 20mg