Description
A flavorful and easy Tex-Mex Zucchini Bake that combines fresh vegetables and spices for a delicious dish.
Ingredients
- 2 medium zucchinis, sliced into rounds
- 1 cup corn kernels (fresh or frozen)
- 1 cup black beans, drained and rinsed
- 1 cup diced tomatoes (canned or fresh)
- 1 cup shredded cheddar cheese
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
- 1 tablespoon olive oil
- 1/4 cup chopped fresh cilantro (optional for garnish)
Instructions
- Preheat the oven to 375°F (190°C).
- In a large mixing bowl, combine the sliced zucchini, corn, black beans, diced tomatoes, chili powder, cumin, garlic powder, onion powder, salt, and pepper. Drizzle with olive oil and mix until well combined.
- Spread the mixture evenly in a greased 9×13 inch baking dish.
- Sprinkle the shredded cheddar cheese evenly over the top of the vegetable mixture.
- 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 if desired before serving.
Notes
- For a spicier version, add diced jalapeños or a pinch of cayenne pepper to the vegetable mixture.
- Substitute the black beans with cooked ground turkey or beef for a heartier dish.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 3g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 4g
- Protein: 9g
- Cholesterol: 20mg