Description
Tex-Mex Zucchini Bake is a flavorful, veggie-packed casserole made with tender zucchini, corn, black beans, cheese, and bold Tex-Mex spices—perfect as a meatless main or hearty side dish.
Ingredients
Scale
- 3 medium zucchinis, sliced or diced
- 1 cup canned black beans, drained and rinsed
- 1 cup corn kernels (fresh, canned, or frozen)
- 1/2 cup chopped bell pepper (any color)
- 1/2 cup chopped onion
- 2 cloves garlic, minced
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon paprika
- Salt and pepper, to taste
- 1 cup shredded cheddar or Mexican blend cheese
- 2 eggs
- 1/4 cup milk
- 1/4 cup chopped fresh cilantro (optional)
Instructions
- Preheat oven to 375°F (190°C). Lightly grease a 9×9-inch baking dish.
- In a large skillet over medium heat, sauté onion, bell pepper, and garlic until softened, about 3–4 minutes.
- Add zucchini, black beans, corn, chili powder, cumin, paprika, salt, and pepper. Cook for another 5 minutes, stirring occasionally.
- In a small bowl, whisk together eggs and milk. Set aside.
- Transfer the cooked veggie mixture to the baking dish. Pour egg mixture over it and gently stir to combine.
- Sprinkle cheese evenly over the top.
- Bake for 25–30 minutes or until set and cheese is bubbly and golden.
- Let cool slightly before garnishing with cilantro and serving.
Notes
- Add cooked ground beef or turkey for a heartier version.
- Top with salsa, sour cream, or avocado for extra flavor.
- Great for meal prep—holds up well in the fridge.
- Swap zucchini with yellow squash or a mix of both.
Nutrition
- Serving Size: 1 serving
- Calories: 270
- Sugar: 5g
- Sodium: 420mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 13g
- Cholesterol: 90mg
Keywords: zucchini casserole, Tex-Mex bake, vegetarian dinner, cheesy veggie bake, healthy casserole