Absolutely! 🎉 A Tex-Mex Zucchini Bake is a hearty, veggie-forward dish that’s cheesy, spicy, and packed with flavor—perfect for summer squash season. It works great as a main or a side dish and can easily be made vegetarian or keto-friendly.
🌶️ Tex-Mex Zucchini Bake
Ingredients (Serves 6):
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3–4 medium zucchini, sliced into half-moons or quartered rounds
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1 tbsp olive oil
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1 small onion, diced
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2 cloves garlic, minced
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1 red bell pepper, chopped
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1 cup corn kernels (fresh or frozen)
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1 can (15 oz) black beans, drained and rinsed
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1 can (10 oz) diced tomatoes with green chilies (like Rotel)
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1 tsp chili powder
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½ tsp cumin
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½ tsp smoked paprika (optional)
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Salt and pepper, to taste
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1 ½ cups shredded cheddar or Mexican blend cheese, divided
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ÂĽ cup chopped cilantro (optional)
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1–2 jalapeños, sliced (optional for extra heat)
🥣 Instructions:
1. Preheat & Prep:
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Preheat oven to 375°F (190°C).
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Lightly grease a 9×13-inch baking dish.
2. Sauté veggies:
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Heat olive oil in a large skillet over medium heat.
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Sauté onion and garlic until softened, about 2–3 minutes.
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Add bell pepper and zucchini. Cook until just tender, about 5–7 minutes.
3. Mix filling:
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Stir in corn, black beans, diced tomatoes (with juices), chili powder, cumin, paprika, salt, and pepper.
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Let everything simmer for 2–3 minutes to meld flavors.
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Remove from heat and stir in 1 cup of the cheese.
4. Bake:
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Pour mixture into the prepared baking dish.
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Top with remaining ½ cup of cheese and optional jalapeño slices.
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Bake for 20–25 minutes, or until cheese is melted and bubbly.
5. Garnish & Serve:
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Sprinkle with chopped cilantro if using.
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Serve hot with sour cream, avocado slices, tortilla chips, or rice.
🧀 Variations & Tips:
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Add protein: Stir in cooked ground beef, turkey, or shredded rotisserie chicken before baking.
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Make it low-carb: Omit corn and beans.
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Vegan? Use plant-based cheese and skip the sour cream topping.
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Spice it up: Add chipotle in adobo or hot sauce to the mix.
