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Easy Spicy Jalapeño Zucchini Bake That Delights You!

A delicious and easy-to-make spicy jalapeño zucchini bake that combines fresh vegetables and cheese for a delightful dish.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: American
Calories: 150
Ingredients Method Nutrition Notes

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

Method
 

  1. Preheat your oven to 375°F (190°C).
  2. 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.
  3. Transfer the mixture to a greased 9x13-inch baking dish, spreading it evenly.
  4. Sprinkle the shredded cheddar cheese on top of the vegetable mixture. If using breadcrumbs, sprinkle them over the cheese for added crunch.
  5. Bake in the preheated oven for 25-30 minutes, or until the zucchini is tender and the cheese is bubbly and golden.
  6. Remove from the oven and let it cool for a few minutes. Garnish with fresh cilantro or parsley if desired before serving.

Nutrition

Serving: 1servingCalories: 150kcalCarbohydrates: 12gProtein: 6gFat: 9gSaturated Fat: 4gPolyunsaturated Fat: 5gCholesterol: 20mgSodium: 200mgFiber: 4gSugar: 3g

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.

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